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| bio | website | beeradvocate.com |
|---|---|---|
| location | Denver, CO | |
| age | 29 | |
| visits | member for | 2 years, 6 months |
| seen | Sep 30 '11 at 20:54 | |
| stats | profile views | 49 |
Just a guy who likes beer...
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May 12 |
answered | Is it okay to store cold beer at room temps after conditioning? |
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May 10 |
comment |
What causes the lack of head formation/retention in my Belgian beers? Sounds like you're doing things right, other than being a bit on the cool side for mashing. Jamil and Palmer did a Brew Strong show on this a couple years ago; you might give that a listen. I think I covered most of what they discuss as problems, but I might have forgotten a few things. They also talk briefly about the chemistry of head, which may help you pinpoint the cause. |
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May 9 |
answered | What causes the lack of head formation/retention in my Belgian beers? |
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May 5 |
answered | What flavor does rye impart to beer? |
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May 2 |
answered | Any difference between lagering dubbel at 36F versus 45-50F? |
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Apr 28 |
answered | Will simple Sugar make my “pseudo-lager” finish drier? |
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Apr 21 |
comment |
How to garde a Biere De Garde? any reason to force carbonate instead of just aging at ambient pressure? |
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Apr 18 |
reviewed | Approve suggested edit on mead tag wiki excerpt |
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Apr 18 |
comment |
Indoor-alternatives to kitchen stove You should find a handful of good answers here: homebrew.stackexchange.com/questions/2677/…. Voting to close as duplicate. |
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Apr 13 |
comment |
For steepers, what's the easiest way to crush specialty grains? I guess we'll agree to disagree. The LHBS's that I frequent have nicer, more precise mills than anything a homebrewer would purchase for himself, and they'll adjust them if I need a finer or more coarse crush, but they always reset them to their standard setting (.032"?). |
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Apr 12 |
answered | How to efficiently use active carbon? |
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Apr 11 |
comment |
No carbonation in the bottles? Yes. Try only filling a bottle halfway during bottling. It will barely be carbonated when the rest of the batch are ready. |
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Apr 9 |
awarded | Citizen Patrol |
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Apr 9 |
comment |
Triple Fermented?? But Why? +1 to baka's comment. and charlotte, well, it sounds like you're just making things up... |
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Apr 9 |
answered | No carbonation in the bottles? |
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Apr 9 |
answered | What causes cloudiness in beer? |
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Apr 9 |
comment |
Why did my Oktoberfest turn out so light? ...i guess i should have expected that comment... |
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Apr 8 |
answered | Why did my Oktoberfest turn out so light? |
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Apr 7 |
comment |
Is there a limit to how many times you re-use bottles? I wouldn't worry about thermally cycling glass - unless you're heating part of the bottle over a flame and keeping the other side cool, you shouldn't see stresses high enough to get near ultimate stress, and even if you were at 50% of ultimate stress, you'd have to go through 10^5 or 10^6 cycles before fracture. |
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Apr 7 |
comment |
Do some beers really require special bottles due to pressure? absolutely. if you're going above 3.5 volumes carbonation, use the heavy bottles - either the champagne-style ones (although it's sometimes tough to find these with a standard cap) or the heavy swing-top 16-oz bottles. |
