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| bio | website | taylorbeseda.com |
|---|---|---|
| location | Denver, CO | |
| age | 26 | |
| visits | member for | 3 years, 6 months |
| seen | Mar 25 at 23:19 | |
| stats | profile views | 58 |
"Wait, so you're telling me I can make beer? At home? And it can be good?! I'm in."
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Nov 2 |
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Homebrewing and Arduino Interesting question. Can you formulate this into a more "answerable" question? It may be too open-ended. |
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Apr 9 |
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Complete Ingredient List/Database? Wow, that's an extensive dataset. I'm building an application (similar to Hopville) and need some raw data, some sort of table format. |
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Nov 13 |
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Is there an online equivalent of Beer Smith? I like it. I'd like to build a better one... |
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Oct 27 |
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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 :) |
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Oct 26 |
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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? |
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Oct 5 |
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[wiki] Photo dictionary of things going wrong All my beer has been perfect otherwise I'd contribute :-P |
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Sep 8 |
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What is on top of my wort? Mold? Lacto? hott . . . . . . |
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Jun 23 |
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Ever brew Kombucha? Good advice Jim. I didn't even think about contamination like that. |
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Apr 14 |
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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. |
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Mar 20 |
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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? |
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Mar 9 |
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Reusing yeast at home Extremely interested in this! |
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Mar 5 |
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Adding Oak Flavor/character to beer Oak chips have given me the most favorable flavor (with the suggestion of whiskey for sanitization in this question: brewadvice.com/questions/244/…) |
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Mar 5 |
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Parts per million This answer will undoubtedly involve mols. /gets out the popcorn and chemistry text book |
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Mar 5 |
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Can a twist-off bottle be capped? Interesting. No trouble with breaking them like JackSmith mentioned? |
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Feb 4 |
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Beer Pairing: Stuffed Shells with Tomato Sauce Who down-voted? This is a great intersection topic for this community. |
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Jan 20 |
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Shorter Brew Day What sort of chilling system are you using? |
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Jan 12 |
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How much chocolate extract should I use? Chocolate extract is just about the only form of chocolate i didn't put in my stout. I used Bakers chocolate in the boil and added cocoa into my secondary. Wasn't able to find chocolate extract in time. If it were me, I'd go with more than less, but I was making a double chocolate stout. |
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Jan 11 |
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Uses for spent grains Please, feel free to revise. Maybe we can come up with some different processes for different types of grains/breads. |
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Jan 11 |
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Steeping Specialty Grains Interesting idea for adding pale malt to the specialty for more flavor extraction. I'll have to try this next time. |
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Jan 11 |
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Steeping Specialty Grains I also just witched to the method (from using a grain bag) you described in my latest batch. Filtered out grains with colander and cheese cloth, then rinsed with 4 qts of 170º water. Definitely more satisfying than just steeping the specialty grains. |
