962 reputation
2817
bio website taylorbeseda.com
location Denver, CO
age 27
visits member for 4 years, 4 months
seen Oct 2 '13 at 21:12
"Wait, so you're telling me I can make beer? At home? And it can be good?! I'm in."

Apr
8
asked Complete Ingredient List/Database?
Mar
27
awarded  Popular Question
Feb
22
answered Yeast Starter Steps
Feb
13
answered Benefit to smaller bottles?
Feb
9
awarded  Popular Question
Dec
9
awarded  Popular Question
Dec
4
awarded  Yearling
Nov
13
comment Is there an online equivalent of Beer Smith?
I like it. I'd like to build a better one...
Nov
13
asked How do I improve head retention?
Oct
27
comment Using math to hit exact spice level
Is Scoville rating the dilution required in total volume, or sugar, or both? If it's just capsaicin per volume, I think Room3's calculation would be correct at 196k. However, I think it's capsaicin per sugar per volume. Of course, as Room3 pointed out, the scale is hardly accurate anyway. @PJ take a sample of the brew to a chem lab (maybe DU's) and see if you can have the capsaicin isolated and measured :)
Oct
26
comment Using math to hit exact spice level
Interesting. Also, I'd be interested if a brewer has ever determined the Scoville rating of their pepper brew. Additionally, is there a way to quantify spiciness chemically, given a sample?
Oct
5
comment [wiki] Photo dictionary of things going wrong
All my beer has been perfect otherwise I'd contribute :-P
Sep
8
comment What is on top of my wort? Mold? Lacto?
hott . . . . . .
Jun
23
comment Ever brew Kombucha?
Good advice Jim. I didn't even think about contamination like that.
Jun
23
accepted Ever brew Kombucha?
Jun
16
asked Ever brew Kombucha?
Apr
14
comment Temperature conditions for saving cropped yeast?
The yeast was two weeks old and had only been fed when I put it in the fridge. It definitely reached freezing as I found a frozen soda in there yesterday. Lessons learned. Excited to try again with my next batch.
Apr
13
asked Temperature conditions for saving cropped yeast?
Mar
20
comment Open-Fermented or Native Yeast Beers
How hearty do you think native yeasts will be? Could they nom all the way through a big (OG: 1.060) beer?
Mar
9
accepted What is a proper blow-off tube setup?