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location Los Angeles, CA
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visits member for 2 years, 6 months
seen Jul 24 at 0:39

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Apr
28
answered How to get started with brewing at home
Apr
22
answered yeast starter, always a good addition?
Apr
15
answered Yeast cake and Septic tank
Apr
11
answered First brew… 1.010 gravity in 72 hours?
Apr
10
answered amber ale/cherry
Feb
4
awarded  Yearling
Feb
22
comment when making whiskey (or beer) 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?