Reputation
25,618
Next tag badge:
99/100 score
37/20 answers
Badges
1 21 47
Newest
 Nice Answer
Impact
~899k people reached

Dec
6
comment How long should I condition an IPA?
I'm not gonna downvote, but my own experience and tastes very much disagree with this.
Dec
6
comment How long should I condition an IPA?
I'm sorry, but I just can't agree with that. It's too dependent on personal tastes and beer style.
Dec
4
reviewed Approve Is 2 hours cooling the wort before adding yeast too long
Dec
3
comment When am I supposed to add my dark grains
Again, I think that's overgeneralizing. My water isn't "weird" in any way, but I know that using his formula wouldn't get me what I want a lot of the time. How do I know? I've tried it.
Dec
3
comment When am I supposed to add my dark grains
But AFAIK he uses RO water. That's about the only way a "formula" like that would work. Not to mention that I'm not certain I agree with him, despite his record!
Dec
3
answered When is aeration good and/or bad in homebrewing?
Dec
3
comment When am I supposed to add my dark grains
Hard to say. I do know that I haven't found EZ Water to be as accurate as Bru'nwater, but I haven't directly compared pH estimates. I was speaking more about comparing an all pils mash to one with dark grains in it.
Dec
3
comment When am I supposed to add my dark grains
I have to take exception to the statement "Without a lot of roasted malt or dark crystal, mash pH typically isn't something you need to worry about". An all pils grist could present as many, if not more problems. In short, know what the pH is for any grist and know what you need to do to make it correct.
Dec
1
answered When am I supposed to add my dark grains
Nov
28
comment What happens if I Double Brown Ale
I would guess so, too. My LHBS buys extract in bulk for the kits they sell. They have quit e a turnover and I've never gotten stale extract from them.
Nov
28
comment What happens if I Double Brown Ale
Almost any yeast will go to 10-12% ABV. You just need to pitch a properly sized starter of healthy yeast. I have found champagne yeast to have a negative effect on beer flavor and I avoid using it after a few dismal trials.
Nov
28
comment What happens if I Double Brown Ale
No, the "cidery" flavor has nothing to do with table sugar vs. Belgian candy sugar. Even Belgian brewers seldom use candi rock sugar. They use plain, non inverted sucrose made from either sugar can or beets. I have much experience with using sugar in beers and have never had cidery flavors from it. The old myth seems to have come from the "bad old days" of a "kit and a kilo". It's been traced to stale liquid extract. The sugar doesn't cover the flavor, so the beer tastes cidery.
Nov
25
answered Adding sugar to an imperial stout
Nov
23
answered How long should I condition an IPA?
Nov
17
comment Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
It definitely can affect it. It depends on your water and your recipe. Try measuring it both ways.
Nov
16
awarded  Yearling
Nov
14
comment corn beer steps and suggestions using a home stove
Well, then, I'm baffled.
Nov
13
comment Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
I don't know what it could be. I do know several BIAB people who make water adjustments, though. That would be the best way to approach it. And pH is more of an issue for some beer styles and water profiles than others. Given something like a pale ale and a not too extreme water profile, there may be no issue at all.
Nov
12
revised Will refrigeration help carbonate my beer?
added 3 characters in body
Nov
12
answered Will refrigeration help carbonate my beer?