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Dec
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awarded  Popular Question
Nov
26
awarded  Yearling
Nov
21
awarded  Popular Question
Sep
27
awarded  Popular Question
Jun
30
accepted What to expect from champagne yeast?
May
27
accepted What to brew in the summer?
May
27
accepted A aroma/flavor hops taxonomy
May
27
answered Using pine in beer
May
27
accepted Lager yeast fermenting at 25-30C
May
27
accepted Can I steep aroma malt
May
27
comment What are the various ways to remove chlorine/chloramine from tap water?
Other thing about sulfite is that (when used in wine) it gives head hache and a kind of tiredness feeling. I wonder if residuals in water for beer are enough to give the same result.
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?