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Nov
30
answered My beer is not carbonating in my Keg
Nov
30
comment [WIKI] Fermentation Temperature Control Methods
I won't downvote this, but I've had great results with the method you advocate against in this post since I started controlling ferm temps, and most of the experts and multiple-award-winning homebrewers (Jamil, Tasty, and others) are in favor of this method. I haven't measured it with a thermowell and/or graphed my temp during active fermentation, but would be interested to know others' opinions on this. All that being said, you may be right!
Nov
30
accepted Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
Nov
30
revised When am I supposed to add my dark grains
added 33 characters in body
Nov
30
asked When am I supposed to add my dark grains
Nov
30
answered Pitching yeast the next day?
Nov
21
awarded  Yearling
Nov
13
comment How worried should I be about a plastic-wrapped kettle that had to air chill for two days?
I know its not a perfect seal, but if he plastic-wrapped everything, I doubt there was a whole lot getting in there.
Nov
9
accepted Fermentation Schedule on a Biere de Garde
Nov
9
accepted What to look for in a temperature controller
Nov
9
accepted How to control temp between two fermenters in the same chamber
Nov
9
asked Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
Nov
8
accepted lemon flavor after kegging
Nov
8
comment Primary fermentation is still bubbling after 2 weeks. What are the consequences?
Temp SWINGS have worse effects on beer than the 'WRONG' temperature.
Nov
8
comment Primary fermentation is still bubbling after 2 weeks. What are the consequences?
if you have room, for your next batch, stick your fermenter in a bigger container with 3-6 inches of water. That will at least minimize temp swings, as it increases the thermal mass. Google 'swamp chiller' and take a stab at doing that. Even basic temp control will improve your beer DRAMATICALLY. (more so than quick chilling, moving to all-grain, and a dozen other things homebrewers typically do before getting temp control!) If you really want to be a nerd, do a simple temp control like above on half your next batch, and leave the other half to ferment ambient. you will taste the difference.
Nov
8
comment Will bitterness from a flameout coffee addition fade with age?
This is a great idea, but you don't even really need a french press. You can mix the water and the grounds, leave them in the fridge overnight, then pour through a coffee filter. Also once your cold steep coffee extract stuff is done, pull four 2oz samples of the base beer, and add different amounts (usually in tsps.) of the extract. taste them all, then scale. then add .75x that amount to the whole batch (as you can always add more, but can't take it out!)
Nov
2
comment Porter recommendations to avoid acidity
@ Denny what benefits do you get from such hot water? I had always thought from my grain-steepin' days that temp affected tannin extraction as well.
Nov
1
answered Porter recommendations to avoid acidity
Oct
25
comment Maple wood aging as opposed to maple syrup
The problem is, it sounds like maple syrup ferments out, even if you add it @ priming. See Denny's answer homebrew.stackexchange.com/questions/7871/…
Oct
25
asked Maple wood aging as opposed to maple syrup