Brandon

5,030 reputation

524

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	50

Just a guy who likes beer...

	5,030 reputation	bio	website	beeradvocate.com	visits	member for	2 years, 6 months
524 badges		location	Denver, CO		seen	Sep 30 '11 at 20:54

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Jan 17	comment	How to brew a Low-Carb Beer? yes, i should've been more clear. add the honey after fermentation finishes.
Jan 1	answered	Can I use a dishwasher that has rinse agent to sanitize my bottles?
Dec 30	answered	What is the Maillard reaction, and why should I care what a duck thinks?
Dec 22	comment	Concerns/Considerations for making mead with raw honey? Again, as Dwight would say, "False." The odds are slim with pure honey, but it's entirely possible for plenty of bugs to grow in must. Boiling is a preventative step. I wouldn't do it, because it's detrimental to the flavor, but not only does it mitigate risk, it's listed as a step in most mead recipes.
Dec 22	comment	Beer Lost Through Blow Off Tube I wouldn't really describe it as a siphon. It's just krausen being pushed into the blowoff from a highly top-cropping yeast. Maybe the title should be changed to something more arbitrary, like 'Beer Lost through Blow Off Tube"?
Dec 20	answered	Concerns/Considerations for making mead with raw honey?
Dec 20	comment	How to brew a Low-Carb Beer? Beano is alpha galactosidase, which I've never put in my beer. And never will. HBS's often sell amylase, for restarting a stuck fermentation when other options fail. I suppose either could be used, but the only way to stop the action of these enzymes is to denature them with heat or chemicals, so I would worry that these would destroy flavor and mouthfeel, leaving a dry, barely-drinkable beer. Then again, most light beers are exactly that...
Dec 19	answered	What is the best way to seal a kegerator?
Dec 18	answered	How to brew a Low-Carb Beer?
Dec 17	answered	Using different types of honey
Dec 17	comment	Should I shake bottles during conditioning? I'm not sure that shaking actually has any effect on carbonation time...
Dec 17	answered	Temperature swing of 10+ degrees during fermentation
Dec 15	comment	I need some clarification on the use of Lactose Agree with everything but the "no need for Lactose in a RIS." One of my favorite homebrews is a RIS I have on tap now - with 1.33 lb of lactose in it. It's not needed for body, but as a sweet dessert beer it's great. And +1 on the explanation for why it's added in the boil - it just makes life easier.
Dec 14	comment	Reusable Beer Label ...anyone else have thoughts?
Dec 14	answered	Reusable Beer Label
Dec 14	answered	What options exist for temperature control for electric HLT
Dec 14	comment	Calculating Alcohol by Volume While it does suffice to use these formulas, serious homebrewers might want to be more accurate, especially if they've gone to the trouble to take accurate measurements. Other additives, like proteins, hop matter, and even dissolved CO2, don't significantly change hydrometer readings, so there really aren't many variables. Thus, accurate hydrometer readings, paired with precise formulas, yield accurate results.
Dec 14	comment	Calculating Alcohol by Volume At first I was really impressed that this formula was so simple, but then I decided to check the accuracy. On a 2D plot, it differs from Balling's method by about 10% error in standard beer range, and up to 15% for strong beers.
Dec 13	comment	Is there anyway to tell if a glass bottle of beer is carbonated without opening it? Wait a couple weeks - yes. But sediment at the bottom of the bottle only indicates that yeast have fallen out of suspension, and doesn't necessarily say anything about the carbonation. An uncarbonated bottle could have trub, and vice-versa.
Dec 13	comment	Triple Fermented?? But Why? Everything you do in brewing has an effect. You're dealing with living organisms. If you feed them sugar after they stop fermenting, they ferment the sugar you feed them plus sugars that they missed during the first round. There will most certainly be an effect.