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 Yearling
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~76k people reached

May
22
comment Aroma hops: to bag or not?
Wow. Had no idea there was a loss to account for hop bags! ...Edits brewtarget settings ... again...
May
22
answered At what point in fermentation does temperature no longer influence flavour?
May
5
answered Is autolysis a problem when reusing yeast?
Apr
26
reviewed Approve Is secondary fermentation advisable for Belgium witbier?
Apr
19
awarded  Yearling
Apr
17
awarded  Custodian
Apr
17
reviewed No Action Needed Overflowing yeast starter
Apr
17
awarded  Custodian
Apr
17
reviewed Edit No-rinse acid sanitizer - is there a risk?
Apr
17
revised No-rinse acid sanitizer - is there a risk?
added 144 characters in body
Apr
17
awarded  Custodian
Apr
17
reviewed Reject Adding Vanilla Extract?
Apr
14
comment Are Wine Bottle Bombs Possible?
If you weren't planning on carbonated wine, and used wine bottles and corks, it depends a lot on the cork. With #7, it's likely to push the cork out and spray all over. With #9 and a floor corker, you are more likely to burst the bottle.
Apr
7
revised What are the benefits of using brewing sugar over types of sugar?
added 200 characters in body
Mar
16
comment How do I increase the sulphur production in a lager?
I do have a question about fermentation temperatures. Wyeast states "Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C)". Do you think they are speaking of H2S? Or perhaps they are referring to the end of fermentation? Like warmer temps may help produce them, but warmer conditioning would reduce them?
Mar
16
accepted How do I increase the sulphur production in a lager?
Mar
16
comment How do I increase the sulphur production in a lager?
Thank you very much. I will take your excellent advice and report back my result.
Mar
15
asked How do I increase the sulphur production in a lager?
Mar
10
answered Security measures when brewing Soda
Feb
25
answered Home brewing in kegs