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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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Apr 6 |
answered | Do some beers really require special bottles due to pressure? |
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Apr 4 |
comment |
will i end up with flat beer? voted to close. if the answer wasn't thorough enough the first time around, please make a comment in that thread, and someone will inevitably elaborate on the answer. reasking the question isn't going to carbonate your beer. |
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Apr 1 |
comment |
How low can a beer's final gravity be? Agreed. Starting at 1.066, 100% attenuation would end you at .984. That would, of course, imply infection. |
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Mar 31 |
answered | Does bourbon flavor decrease with time in the bottle? |
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Mar 31 |
answered | What's the ratio of square feet of planted barley — pounds of grains |
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Mar 29 |
answered | Can a good beer be ready in one week? |
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Mar 29 |
revised |
Riwaka Hops: Where to get 'em edited tags |
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Mar 29 |
revised |
Riwaka Hops: Where to get 'em added another URL |
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Mar 28 |
comment |
36 hours after pitching straight from the vial, no signs of fermentation, what now? Just out of curiosity, where did you get the yeast and what kind was it? I ask because the Wyeast 2278 (Czech Pils) that I bought on Friday from the Brew Hut in Denver was also bad... |
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Mar 25 |
revised |
Riwaka Hops: Where to get 'em included full url text |
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Mar 25 |
answered | Riwaka Hops: Where to get 'em |
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Mar 23 |
comment |
What is the proper way to use Melanoidin Malt in a recipe That's what I was looking for. Do you still have your presentation on this? |
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Mar 23 |
answered | What is the proper way to use Melanoidin Malt in a recipe |
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Mar 22 |
comment |
Brewing with very bad old-smelling potatoes? I doubt there would be a difference in methanol levels between new and old potatoes, but I have to admit I don't know much about decomposition reactions from fungus and other potato contaminants. |
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Mar 22 |
comment |
Brewing with very bad old-smelling potatoes? Oh, and the cases of poising are from methanol, a byproduct of distillation when the wort has higher levels of pectin. It's not from rotten potatoes. FYI - Commercial distilleries have processes in place to keep methanol out of the final product. (It boils at a lower temp than ethanol, so the first runnings from the still are discarded.) |
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Mar 22 |
answered | Brewing with very bad old-smelling potatoes? |
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Mar 16 |
comment |
What does scorched wort taste like? Was it an extract batch? If so, did you cut the flame while adding the extract to the kettle? |
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Mar 15 |
answered | Brewing at Altitude |
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Mar 14 |
comment |
Beer calculators and batch/boil size with late fermentable additions Ahh yes, Tinseth does sound familiar. And exp is short for exponent in some programming languages. It's the same as using a ^. |
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Mar 9 |
answered | Beer calculators and batch/boil size with late fermentable additions |
