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seen Jul 18 '11 at 18:16

Nov
29
answered How likely is contamination in an average batch?
Nov
29
comment Is it necessary to aerate wort when pitching onto an existing yeast cake?
Please clarify: is the yeast cake for the primary or secondary?
Nov
21
comment What's the best method to catch a strain of wild yeast for homebrewing?
It doesn't seem to me that you'd get "colonies from individual cells" from your method without the use of a microscope or an acid wash. Can you help me understand why I couldn't just use yeast from the fermenting fruit peels
Nov
21
awarded  Editor
Nov
21
revised Adding Pectin Enzyme To Cider After Fermentation Is Complete?
added 84 characters in body
Nov
21
answered Adding Pectin Enzyme To Cider After Fermentation Is Complete?
Nov
20
answered Proof dry yeast, or just pitch it?
Nov
19
awarded  Teacher
Nov
19
answered What's the point of going all-grain?
Nov
19
comment Why is our Original Gravity low?
are you measuring your gravity at 60 degrees or adjusting the gravity if the temperature is higher? And is the volume at 5 gal? (or higher or lower?)
Nov
19
awarded  Critic
Nov
19
comment IPA recipe left very sweet, little bitterness or aroma
Oh, and boil vigor. A full boil will extract more from the hops, a lower boil, less so.
Nov
19
comment IPA recipe left very sweet, little bitterness or aroma
How many gallons did you boil? A concentrated, smaller boil volume will reduce hop utilization. A fuller 5.5 to 6.5 gallon boil (assuming a 5 gal batch) will give better utilization. I'm not sure if it's the same with hop flavor or not, but def is with bitterness.
Nov
19
comment Spotless Carboys
Me too. And I already have it on hand for laundry - unscented is best.
Nov
19
awarded  Supporter
Nov
19
answered Alternatives to a hydrometer?