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| bio | website | awesomebrewers.com |
|---|---|---|
| location | Dallas, TX | |
| age | 32 | |
| visits | member for | 3 years, 1 month |
| seen | Apr 25 at 13:55 | |
| stats | profile views | 24 |
Brewer, programmer
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Apr 3 |
revised |
What's the difference between 2-row and 6 row base malt? spelling correction |
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Apr 1 |
comment |
How low can a beer's final gravity be? I just reviewed my recipe and notes and realized my mash was lower than normal ~148F, so that's certainly in line with what Chris mentioned. |
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Apr 1 |
comment |
How low can a beer's final gravity be? I just had the exact same thing happen with a Belgian Wit using Wyeast 3944, OG 1.046, FG 1.000 (as best I could read it). I was told by my LHBS owner that only bacteria could bring it down to 1.0, but it shows zero signs of infection, one of my best brews. Also, did you mean you wouldn't expect to see anything lower than 1.006? |
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Apr 1 |
revised |
Will force-carbonated beer remain carbonated if poured into a bottle and capped? Fixed link |
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Apr 1 |
comment |
Is primary fermentation finished? I don't have enough confidence in the seals on the Mr. Beer keg to advise letting it go as long as in a carboy. Not advising you to worry (never worry), but definitely get the hydrometer. |
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Apr 1 |
comment |
Does bourbon flavor decrease with time in the bottle? For your Bourbon Vanilla Porter, when do you find the flavor to peak? |
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Mar 30 |
revised |
Is oxidation beneficial to any beer style or characteristic other than sour? fixed spelling |
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Mar 30 |
asked | What ale yeasts can closely approximate the clean and crisp characteristics of lagers? |
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Mar 30 |
asked | Is oxidation beneficial to any beer style or characteristic other than sour? |
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Mar 30 |
comment |
Does bourbon flavor decrease with time in the bottle? I can understand a flavor coming from fresh ingredients, that on their own exhibit rapid degradation fading, but why would bourbon flavor fade from beer, but not from bourbon? |
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Mar 30 |
revised |
How can you use an oaken barrel for secondary fermentation? fixed spelling |
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Mar 30 |
awarded | Suffrage |
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Mar 30 |
comment |
What effect will doubling the yeast concentration have? I re-read the article you linked to, and he also specifically mentions that increasing the pitching rate is done by commercial breweries to decrease total fermentation time. Way more complicated than I thought, and I knew it was complicated. |
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Mar 30 |
asked | Does bourbon flavor decrease with time in the bottle? |
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Mar 30 |
comment |
What effect will doubling the yeast concentration have? Excellent article, and excellent information. I believe I fixed your link, it originally led to a great collection, but not the specific article. I've never pitched anywhere near the full slurry before, what exactly did you notice different? |
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Mar 30 |
revised |
What effect will doubling the yeast concentration have? Fixed Article link |
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Mar 29 |
revised |
What effect will doubling the yeast concentration have? added 412 characters in body |
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Mar 29 |
answered | What effect will doubling the yeast concentration have? |
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Mar 28 |
comment |
36 hours after pitching straight from the vial, no signs of fermentation, what now? Just read an article that mentions double checking your seals when you observe inactivity, as well as liquid in your fermlock. You say fermenter, is it a carboy or bucket? Your care with temperature and aeration certainly seems to indicate that if there is no activity, it was dead when you bought it. |
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Mar 28 |
revised |
36 hours after pitching straight from the vial, no signs of fermentation, what now? clarifyed, fixed grammar error |
