network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 5 months |
| seen | Mar 11 at 22:41 | |
| stats | profile views | 5 |
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Jan 21 |
awarded | Yearling |
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Jul 28 |
accepted | Can wort layering significantly affect OG reading? |
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Jul 28 |
comment |
Can wort layering significantly affect OG reading? I should have been more clear. I definitely shook the carboy a lot simply to oxygenate the wort. I now suspect that density layering will happen anyway on rare occasions, depending on the recipe, even after homogenized mixing. @Denny Did you drop it? I can't understand how you'd break one by shaking it. I either hold mine sideways and shake it in the air, or I rock it a lot on a linoleum floor. |
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Jul 26 |
awarded | Editor |
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Jul 26 |
revised |
Can wort layering significantly affect OG reading? added 101 characters in body |
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Jul 26 |
asked | Can wort layering significantly affect OG reading? |
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May 17 |
awarded | Enlightened |
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May 16 |
accepted | Any reason not to lower a hydrometer into my secondary? |
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May 15 |
awarded | Nice Answer |
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May 10 |
comment |
How do you prevent boil-overs? Really? I regularly do this for 3-4 gallon boils in a 5.5 gallon pot. Any rising froth immediately recedes once heat is not being applied, so it's not going to get on my hands. If it seems too heavy, one can set it down on the adjacent burner. |
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May 9 |
awarded | Scholar |
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May 9 |
accepted | Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch? |
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May 8 |
comment |
Any reason not to lower a hydrometer into my secondary? Right, but that's why I'd be doing this in the secondary. My secondaries usually start with only a thin (1mm?) layer of bubbles and then become placid. Even if the bubbles are actually krausen foam, what about waiting until the surface is placid? |
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May 8 |
asked | Any reason not to lower a hydrometer into my secondary? |
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May 7 |
awarded | Supporter |
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May 7 |
comment |
Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch? Thanks. I'll do what you suggest about the sugar variety, but is it necessary if the non-malt sugars are basically pure sucrose? |
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May 7 |
comment |
Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch? Thanks. Does it change anything if I use Wyeast 1214 Belgian Abbey? I keep reading that it is slow to start. |
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May 7 |
answered | How do I know if my beer is safe to drink? |
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May 7 |
comment |
Is an immersion chiller really necessary? When I use an immersion chiller, I don't blast the water through it. I run the tap at a medium rate. It empties into a 6-gallon bucket, and although I've gotten quite close to the rim, the bucket has never overfilled before I was down to pitching temp. Granted, I stand there and wiggle the chiller to keep the hottest wort exposed to the coils. Anyway, hyperbole aside, 50 gallons is way more water than you actually use this way. (And 5 gallons is a nice pre-warmed amount to jump in to cooking your next batch with :) ) |
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May 7 |
answered | Is an immersion chiller really necessary? |
