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| bio | website | dennybrew.com |
|---|---|---|
| location | Eugene, OR | |
| age | 61 | |
| visits | member for | 2 years, 6 months |
| seen | 1 hour ago | |
| stats | profile views | 238 |
I have been a homebrewer for over 14 years and 400+ batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.
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1h |
answered | Can I steep aroma malt |
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May 20 |
answered | Stopping fermentation and then bottling |
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May 16 |
answered | What to expect from champagne yeast? |
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May 16 |
answered | Measuring Cup for Batch Sparging? |
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May 16 |
comment |
How to improve freshness bottled beer? They won't necessarily become more carbonated, but that's the usual scenario with infection. Like I said, I'm guessing. |
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May 16 |
comment |
How to improve freshness bottled beer? Primarily by taste, yes. Also if it continues to become more carbonated. |
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May 16 |
answered | Does skunk off flavour go away? |
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May 16 |
answered | How to improve freshness bottled beer? |
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May 15 |
comment |
Which is the superior air-lock liquid: Vodka or Star-San? I started with vodka and when it ran out I switched to tap water. No problems. I use StarSan if I have some handy, otherwise it's water. Or foil over the top. |
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May 14 |
comment |
What is the potential of rock candi sugar? There is a persistent idea that inverted sugar is easier for the yeast to break down. While that may hold true from a chemistry perspective, the reality is that yeast has no problem breaking down non inverted sugar. At any rate, the sugar will become inverted in the kettle due to the heat and acids present. |
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May 14 |
answered | How to Sterilize Bung and Hole while Maintaining a Strong Seal? |
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May 14 |
comment |
What is the potential of rock candi sugar? I just consulted Jamil's "Brewing Classic Styles". All the Belgian recipes that use sugar specify cane sugar and/or candi syrup. None that I read use rock candi. |
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May 14 |
comment |
What is the potential of rock candi sugar? I can't think of any reason why candi sugar would be healthier for the yeast. It's simply regular sugar that has been crystallized. And I'm not aware of any variability on the composition of table sugar. How could it be "almost" inverted? Could you provide some examples? For the best info about using sugar in Belgian beers, refer to "Brew Like a Mink" by Stan Hieronymous. |
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May 14 |
answered | What is the potential of rock candi sugar? |
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May 13 |
comment |
How to mash quickly? Look better after the edit? |
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May 13 |
revised |
How to mash quickly? added 799 characters in body |
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May 12 |
answered | Isinglass and temperature |
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May 12 |
answered | How to mash quickly? |
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May 11 |
awarded | hops |
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May 9 |
answered | Online hops reference |
