928 reputation
419
bio website boirque.blogspot.com
location Finland
age 40
visits member for 2 years, 8 months
seen Dec 12 at 12:14

Software Developer interested in craft brewing, snowboarding, cycling, surf, sci-fi, biology and travel. Ah! and computers...


Dec
4
comment False bottom not working effectively
Out of curiosity, will you brew commercially with that? Or are you really, really thirsty?
Nov
30
comment Transfert wort in a cube then chill it
If you sanitize properly your cube, and add hot wort to it (esterile) there will be no bugs there to grown. You can then just cool it and add your yeast and you will be fine. There is no difference in doing that in the cube or cooling the wort in the pot and moving it to the fermentor. All you need is good sanitation.
Nov
25
comment Homebrew sitting on top of washing machine - agitation
There is also a detrimental effect on the head (foam) formation. The proteins that create the beer head can get used up during fermentation and you may end up with poor head retention.
Nov
10
comment Basic yeast questions
Overpitching (i.e. Pitching too much yeast) can also lead to undesirable flavours in the beer as the yeast will be 'stressed' and produce esters.
Nov
10
awarded  Civic Duty
Nov
3
comment Tips on making a no-chill IPA
What did you use for bittering?
Nov
2
asked Tips on making a no-chill IPA
Oct
28
awarded  Popular Question
Oct
14
awarded  Popular Question
Oct
13
awarded  Popular Question
Sep
20
awarded  Autobiographer
Aug
22
awarded  Popular Question
Jul
2
awarded  Curious
May
4
awarded  Popular Question
Apr
2
awarded  Yearling
Mar
20
revised How does oil inhibit head formation? Do citrus oils inhibit head formation?
fixed tittle
Mar
20
suggested approved edit on How does oil inhibit head formation? Do citrus oils inhibit head formation?
Feb
11
awarded  Notable Question
Dec
6
answered Need a non-alcohol brew without the sacrifices. (besides the obvious)
Oct
17
comment Does temperature during bottle conditioning effect the flavour?
And the banana flavor most likely came from the yeast used. It is caracteristic (and wanted) in Weiss beers.