meta user
network profile
| bio | website | google.com/profiles/… |
|---|---|---|
| location | Pennsylvania | |
| age | 29 | |
| visits | member for | 2 years, 7 months |
| seen | Mar 20 at 9:44 | |
| stats | profile views | 3 |
I am a Java/web developer for a large electronics manufacturing company in PA.
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Dec 8 |
asked | What factors can lead to a higher attenuation? |
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Nov 29 |
awarded | Commentator |
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Nov 29 |
comment |
If/When to move to secondary fermentation I ask those 2 questions, because if you're waiting for the yeast to finish it's clean-up before moving to the secondary, it seems like there won't be enough CO2 created in the secondary ... and if you try to move it to the secondary before fermentation is totally complete because you want CO2 created, it sounds like you are saying it won't spend enough time on the yeast cake to do clean-up. |
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Nov 29 |
comment |
If/When to move to secondary fermentation 2 questions ... If you don't move it to secondary until 2+ weeks have passed (well after majority of fermentation is complete), will the beer produce enough CO2 in the secondary to push out oxygen? 2) Can the yeast really not do clean up in the secondary if it is moved too early? |
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Nov 19 |
comment |
Do you keep your wine/beer making records online? My brother and I brew together, so we just have a shared folder with all of our recipes in Google Docs that we can both edit. Very handy tool. |
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Nov 19 |
comment |
Do you keep your wine/beer making records online? Cool! I use both applications ... Google docs probably has more to offer than dropbox in this regard because you get a browser based editor as well. |
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Nov 19 |
comment |
Do you keep your wine/beer making records online? In the form of what... Word docs? |
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Nov 18 |
comment |
What's a good breakdown of all the sugars in regards to brewing? +1 because I'd really love to find a good reference for this. |
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Nov 18 |
comment |
What's a good breakdown of all the sugars in regards to brewing? I think most lager yeasts can break down Maltotriose, but most ale yeasts cannot, correct? I think that's why many lager yeasts have the potential to produce a dryer beer ... because they can break down a higher percentage of sugar and achieve a higher attenuation. |
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Nov 18 |
comment |
What does a 0 minute boil time mean? @Denny, so leave them in until the wort is chilled and goes into the fermenter, right? If so, that is what I was missing here... |
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Nov 17 |
answered | What are my options for brewing software? |
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Nov 17 |
awarded | Autobiographer |
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Nov 16 |
awarded | Supporter |
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Nov 16 |
comment |
How do I make a Yeast Starter? Do you have to worry about that wort getting contaminated if it sits around for a long time? |
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Nov 16 |
awarded | Scholar |
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Nov 16 |
accepted | What does a 0 minute boil time mean? |
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Nov 16 |
comment |
What does a 0 minute boil time mean? OK, great article by the way. It seems like he sort of touches on this topic in the "Other Tips for Late Hopping" section. Thank you for the help. |
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Nov 16 |
comment |
What does a 0 minute boil time mean? OK. My reasoning for removing the hops at flameout was as follows ... I also added hops at 10 min. boil time for aroma/flavoring, and I was thinking that if I left them sit in the wort as it cooled that some of the flavor and aroma might burn off as the wort is still relatively hot for the first few minutes while it begins to cool. However, it sounds like you are saying that the opposite is true, that leaving them in while it cools will add more flavor and aroma. |
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Nov 16 |
awarded | Student |
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Nov 16 |
asked | What does a 0 minute boil time mean? |
