network profile
| bio | website | Imworkingonit |
|---|---|---|
| location | San Francisco, CA | |
| age | 25 | |
| visits | member for | 1 year, 5 months |
| seen | Jun 14 at 6:02 | |
| stats | profile views | 5 |
Aspiring young polymath, with an eye for technology, data, and cuisine.
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Jan 5 |
awarded | Yearling |
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Jul 4 |
accepted | Temperature for fermenting a hybrid (california common) |
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Jul 3 |
comment |
Temperature for fermenting a hybrid (california common) Also, can you elaborate on what 'lager' characteristics are lost above 70? And also why temperature variations are bad? I'm trying to learn as much as possible, thanks. |
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Jul 3 |
awarded | Commentator |
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Jul 3 |
comment |
Temperature for fermenting a hybrid (california common) I've never tried a lager before, but I'd say I've had pretty good luck with my ales. I guess maybe not as much as I would have at 60-65 though. |
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Jul 3 |
comment |
Temperature for fermenting a hybrid (california common) I've seen the heat sink method mentioned before, but I wasn't sure how sustainable that would be. If I fill a tub with 60 degree water, how long would that last until it equalizes to the ambient 70 degrees? Would I need to replace the water several times per day? |
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Jul 3 |
asked | Temperature for fermenting a hybrid (california common) |
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Jun 25 |
accepted | How long can I let my fermentation go in the original bucket? |
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Jun 25 |
comment |
How long can I let my fermentation go in the original bucket? I know autolysis isn't really a concern for a typical length conditioning, but I do plan on leaving this for around 3 months. If that becomes an issue around 6 weeks, then I think I'll go for a secondary. |
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Jun 25 |
asked | How long can I let my fermentation go in the original bucket? |
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Mar 21 |
awarded | Autobiographer |
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Mar 20 |
awarded | Teacher |
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Mar 18 |
answered | Is a normal plastic fermenting bucket with a plain lid (no kind of tap) OK to ferment in without the beer becoming contaminated? |
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Mar 8 |
comment |
Bottle carbonation - too much priming sugar? @TobiasPatton I did that last time but didn't have a bottle on hand this time. The real question is about the priming sugar though, Is that casuing the sweetness? And if so, does that mean I should anticipate further carbination? |
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Mar 7 |
asked | Bottle carbonation - too much priming sugar? |
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Feb 7 |
accepted | Liquid Malt Extract Variation |
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Feb 6 |
asked | Liquid Malt Extract Variation |
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Feb 6 |
answered | How do you label your bottles? |
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Jan 13 |
comment |
Variable carbonation I bottled just under two weeks ago, and they have been sitting at about 65 degrees since. No real drafts or fluctuations. I haven't found any to be under-carbonated yet. |
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Jan 13 |
awarded | Supporter |
