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 Yearling
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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
Feb
13
awarded  Necromancer
Feb
10
comment Should I be worried about my bottles exploding?
+1 for putting all the bottles back in the fermenter. Bottle bombs are at the very least a great hassle to clean up, if not outright dangerous. It is also 99% likely this will start occurring at 3 am and you don't want to point your gun at your wife like Hank did.
Feb
5
comment Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?
Also, the Gordon Strong comment seems to support some salts added pre-mash not making into the final volume. I think this is at the crux of the OP's question, though I do not have an answer to that.