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Apr
6
awarded  Enlightened
Apr
6
awarded  Nice Answer
Feb
20
awarded  ingredients
Dec
8
awarded  Nice Answer
Nov
26
awarded  Nice Answer
Nov
16
awarded  Yearling
Nov
12
comment Making a Modified Fat Tire Clone
If you've ever tasted Fat Tire, you know there is nothing even vaguely "Belgian" about it in terms of flavors. It was inspired by a bike ride in Belgium and that's about it.
Nov
11
comment Making a Modified Fat Tire Clone
Fat Tire is often miscategorized as a Belgian ale. It is in fact an American amber.
Nov
11
comment How Long to Dry Tubing After Sanitizing?
I work with the people who make BTF iodophor. I'll try to remember to ask them about it.
Nov
11
awarded  Pundit
Nov
3
comment How Long to Dry Tubing After Sanitizing?
You're thinking of StarSan, not Iodophor.
Nov
1
comment Poor hop aroma for late addition hops
FWH adds hop flavor, but not aroma. Yeah, I know the "conventional wisdom" says it adds aroma, but I've done it hundreds of times and can tell you that it doesn't.
Nov
1
answered Poor hop aroma for late addition hops
Oct
19
answered Watermelon Wheat Beer - Bitter Taste
Oct
6
answered can I use granulated sugar in place of brewing sugar?
Oct
6
comment Can wet crushing impede mashing?
The malt may have been too wet, but I don't see how that could affect conversion. I think you may have fallen victim to the vagaries of the iodine test. It's so unreliable that I stopped using it years ago and advise others to skip it, too.
Oct
6
comment Cider - Yeast doesn't seem to kick off
If it starter at 49, that's about right. If it's 49 now, that's too high. Your temp looks fine.
Oct
5
comment Cider - Yeast doesn't seem to kick off
Did you take an initial gravity reading? Have you taken one recently? That's the only way to know for sure.
Oct
4
comment Experimenting with primary-only and primary-secondary fermentation
Franklin, exactly what difference would it make?
Oct
3
comment Experimenting with primary-only and primary-secondary fermentation
Nope, not a problem. Like jsled says, you want to give them both the same amount of time in the fermenter in order to be a fair test.