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visits member for 1 year, 11 months
seen Nov 10 '13 at 11:30

May
25
revised Can I steep aroma malt
added 313 characters in body
May
24
asked Can I steep aroma malt
May
24
comment Lager yeast fermenting at 25-30C
@mdma: lager, sorry for the confusion
May
24
revised Lager yeast fermenting at 25-30C
added 101 characters in body
May
24
accepted Can a keg explode?
May
23
asked Can a keg explode?
May
23
asked Lager yeast fermenting at 25-30C
May
23
comment Can I use fructose as a priming sugar and how much should I use?
Not sure what you said about energy is true, yeast produces alchool from sugar, while humans have a different metabolism. Sucrose(C12H22O11) is made of one molecule of glucose(C6H12O6) and one of fructose(C6H12O6). Yeast splits sucrose in the two simple sugars (invertase) and then digests the two. So there is no difference. Moreover the part about energy is jsut wrong. Energy per gram of any carbohidrate is 4cal/g so it is the same for sucrose and fructose. CO2 is simply liked to gravity points and attenuation of yeast.
May
17
accepted Does skunk off flavour go away?
May
16
asked Does skunk off flavour go away?
May
16
answered How do I calculate how much sugar to add, for carbonation
May
15
revised What to expect from champagne yeast?
added 2 characters in body
May
15
asked What to expect from champagne yeast?
May
15
comment My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?
Moreover unless you pass your day looking at your bottles how can you know if some gas went out of the bottles and you didn't see it? :)
May
14
comment How to mash quickly?
I do not want to displease neither of our graceful admins :) but this answer was to first one to get to the point imoh.
May
14
accepted How to mash quickly?
May
14
asked What to brew in the summer?
May
12
asked How to mash quickly?
May
10
awarded  Quorum
May
10
asked A aroma/flavor hops taxonomy