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bio website beeradvocate.com
location Denver, CO
age 31
visits member for 3 years, 11 months
seen Sep 30 '11 at 20:54

Just a guy who likes beer...


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.
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.)
Mar
22
answered Brewing with very bad old-smelling potatoes?
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?
Mar
15
answered Brewing at Altitude
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 ^.
Mar
9
answered Beer calculators and batch/boil size with late fermentable additions
Mar
5
comment Tips for making Cider from apples
I wish I could upvote this answer twice.
Mar
5
revised What BJCP category does this breakfast stout fall under?
added 21 characters in body; deleted 24 characters in body
Mar
5
answered What BJCP category does this breakfast stout fall under?
Mar
5
comment Western Australia: 2 weeks in the Wort - is this too long in summer time?
Sean - this is a possible duplicate of "Too Long in Primary Fermentation?" homebrew.stackexchange.com/questions/785/… That should answer your question. Also, for future reference, calling your primary fermentor "the wort" may be confusing to some.
Mar
3
answered Is there a noticable difference between adding extract to all grain and “pure all grain” on high gravity beers?
Mar
2
comment How many of you have brewed a 'Triple IPA' and how do you define it?
I second brewchez' comment. The DIPA style covers anything stronger than an IPA, up to the alcohol concentration limits of the yeast.
Feb
27
answered Is there a way to get an average alcohol reading if I forgot to take a before reading???
Feb
27
answered Quantifying the level of hoppiness in a beer
Feb
27
comment Airlock gasket on primary fermenter fell in when reinserting airlock
Glad we agree about Sierra Nevada...
Feb
25
answered Airlock gasket on primary fermenter fell in when reinserting airlock
Feb
25
revised How to use a Hambleton Bard s30 cylinder?
added alternate hardware recommendation, and screw on/off instructions; added 10 characters in body
Feb
25
answered How to use a Hambleton Bard s30 cylinder?
Feb
24
revised Why should I start lagering?
clarified answer and potential reasons to brew; edited body