5,285 reputation
927
bio website beeradvocate.com
location Denver, CO
age 31
visits member for 3 years, 10 months
seen Sep 30 '11 at 20:54

Just a guy who likes beer...


Feb
23
comment What to do about over carbonated bottled brew?
Just wanted to mention the obvious potential problem of overpriming, although if both batches were identically primed, then this wouldn't be the culprit. A gram scale solves this one.
Feb
23
revised What causes wort darkening in the kettle?
grammar corrections
Feb
23
answered What causes wort darkening in the kettle?
Feb
17
awarded  Enlightened
Feb
17
awarded  Nice Answer
Feb
16
comment Fermentation locations
I would also venture to guess that the spare room will maintain the most steady temperature, since weather generally has a stronger effect on garages and back porches.
Feb
16
answered Why should I start lagering?
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.