bk0

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visits	member for	1 year, 3 months
	seen	Mar 18 at 14:26
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	830 reputation	bio	website		visits	member for	1 year, 3 months
17 badges		location			seen	Mar 18 at 14:26

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Feb 22	comment	when making whiskey what is left of the barley? Keep in mind that after mashing and lautering the spent grain is wet, so it will subjectively weight a whole lot more than the 20% figure would suggest!
Feb 21	answered	Is whisky distilled from beer?
Feb 4	awarded	Yearling
Nov 20	comment	Why is it ok to squeeze a BIAB, but not a grain bag for steeping? Meh. I've never been one to strictly measure out water volumes when doing BIAB. I use a standard mash volume and then sparge "until it's done" which depends upon grain volume, crush, etc. To each their own.
Nov 17	comment	Why is it ok to squeeze a BIAB, but not a grain bag for steeping? I've never noticed a difference in terms of water volume doing BIAB, so I doubt it affects pH much. Squeeze away!
Oct 23	answered	US-05 Fermentation Temps
Sep 27	comment	Will Dry Hopping Add Bitterness? Very interesting! I'd love to know if this is verifiable and what compounds might be causing the bitterness.
Sep 25	answered	Can I ferment mead without campden tablets?
Sep 25	comment	When using a drill whip to degas, how do I ensure I will not aerate the wine/mead? The issue with mead 'oxidation' (in my opinion) is that you will tend to drive off some of the aromatics, which tend to be pretty volatile. A mead that just sits with exposure to ambient air/oxygen will be somewhat less fragrant.
Sep 18	comment	What are the possible consequences of putting dry yeast straight into the wort? What I mean is that you can take 5 gallons of 1.115 must, sprinkle a single packet of dry yeast into it and it will ferment dry with no problems. The same can't be said for wort of a similar gravity, which makes me think that perhaps wort has less yeast-friendly chemistry compared to wine must.
Sep 18	comment	What are the possible consequences of putting dry yeast straight into the wort? And yet it seems to work wonderfully for wine must, which has gravities in the 1.1+ range. If the theory is correct that a large portion of cells die, then it is not due solely to osmotic pressure.
Sep 16	comment	What are the possible consequences of putting dry yeast straight into the wort? shrug I usually proof my yeast when I rehydrate, either with DME or sucrose. I'm not sure it makes much of a difference, honestly.
Sep 16	answered	What are the possible consequences of putting dry yeast straight into the wort?
Sep 14	answered	How do you cool a lager on a budget?
Sep 14	comment	Aerating When Moving from Mash tun to Boil Pot The heat from boiling is FAR more likely to oxidize wort than any pre-boil oxygen exposure. HSA is really a silly myth.
Sep 7	revised	Recommendations for a beer style w/ Cherry Extract added 181 characters in body
Sep 7	answered	Recommendations for a beer style w/ Cherry Extract
Sep 6	answered	What are the quickest styles from grain to glass
Sep 6	comment	Wine max secondary fermentation time Some oxidized wines are good, like Madeira or tawny port. Definitely agree, don't toss it!
Aug 15	comment	Can Olive Oil REPLACE oxygenating wort Wow. Interesting. Aeration is the most annoying part of brew day for me, so this looks like a great alternative. Thanks!