967 reputation
2818
bio website taylorbeseda.com
location Denver, CO
age 27
visits member for 4 years, 7 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."

Nov
2
comment Homebrewing and Arduino
Interesting question. Can you formulate this into a more "answerable" question? It may be too open-ended.
Apr
9
comment 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.
Nov
13
comment Is there an online equivalent of Beer Smith?
I like it. I'd like to build a better one...
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.
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.
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
comment Reusing yeast at home
Extremely interested in this!
Mar
5
comment 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/…)
Mar
5
comment Parts per million
This answer will undoubtedly involve mols. /gets out the popcorn and chemistry text book
Mar
5
comment Can a twist-off bottle be capped?
Interesting. No trouble with breaking them like JackSmith mentioned?
Feb
4
comment Beer Pairing: Stuffed Shells with Tomato Sauce
Who down-voted? This is a great intersection topic for this community.
Jan
20
comment Shorter Brew Day
What sort of chilling system are you using?
Jan
12
comment 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.
Jan
11
comment Uses for spent grains
Please, feel free to revise. Maybe we can come up with some different processes for different types of grains/breads.
Jan
11
comment Steeping Specialty Grains
Interesting idea for adding pale malt to the specialty for more flavor extraction. I'll have to try this next time.
Jan
11
comment 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.