network profile
| bio | website | freesand.com |
|---|---|---|
| location | Milwaukee, WI | |
| age | 34 | |
| visits | member for | 3 years, 5 months |
| seen | Apr 8 at 3:16 | |
| stats | profile views | 16 |
I'm a home brewer and home vintner as well as a fairly knowledgeable graphic designer, web developer and general computer nerd.
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Oct 29 |
asked | odd film on my cider |
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Oct 21 |
awarded | Editor |
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Oct 21 |
revised |
What are the easiest and hardest commercial beer bottles to re-use for homebrew? added 41 characters in body |
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Oct 21 |
comment |
What kinds of beers are there that don't use hops? I had a taste of the Medieval Mumm Ale tonight it was pretty awesome but pretty weird. There was a hint of a worchestershire sauce flavor along with a sourness that really appealed to me. It might not be to everyone's taste but I really enjoyed it. |
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Oct 19 |
answered | A new beer with a hint of soy |
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Oct 19 |
comment |
Capturing wild yeasts? haha that's awesome, I've actually just done the same exact thing this past week or so. My question with this method is: since it was hanging out on grapes this is most likely more like a wine yeast than an ale yeast right? Not that that matters to me at this point, just curious. |
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Oct 15 |
comment |
What kinds of beers are there that don't use hops? the hops = beer rule only applies to Bavaria ;) |
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Oct 15 |
answered | What kinds of beers are there that don't use hops? |
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Sep 28 |
answered | How do I print professional-looking labels? |
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Sep 28 |
comment |
Capturing wild yeasts? there's no rule saying you have to spend 5 gallons of wort per attempt. Maybe make up some wort, put a small amount into a number of small jars, leave them sit out for a bit until it looks like fermentation has taken hold then seal/airlock and monitor. Taste the ones that don't look infected. Use the best as a starter for a large batch. |
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Sep 23 |
comment |
Capturing wild yeasts? interesting, thanks for the link. |
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Sep 23 |
answered | How much “speise” in a Hefeweizen? |
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Sep 23 |
asked | Capturing wild yeasts? |
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Sep 23 |
comment |
Is Mixing Yeast OK? What are the chances that the English yeast simply out competed the American yeast in your experiment above? |
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Sep 23 |
comment |
What to expect when making mead? If you sweeten the mead at the end you can shorten the aging time, the sweetness covers some of the harsher flavors that mellow out with time. Just be sure to add potassium sorbate so fermentation doesn't restart. Of course if you want a dry mead then you have to wait. |
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Sep 22 |
comment |
What to expect when making mead? Honey won't have any nasties living on it since it naturally never goes bad (bee's don't have fridges). If you want to be paranoid you can pasteurize, it certainly won't hurt, but if you pitch with a decent starter you should be fine. |
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Sep 15 |
awarded | Commentator |
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Sep 15 |
comment |
Rotten eggs aroma from fermenting beer Please let us know how this works. |
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Sep 15 |
comment |
Rotten eggs aroma from fermenting beer Why do you think you are supposed to aerate your wort before pitching yeast? the oxygen at the beginning of the process is helpful to prevent things like this from happening. Aerating is how you fix the rotten egg problem in wine, why would you aerate wine if you'd just end up with oxidized wine? Adding a tiny amount of oxygen to still fermenting wort isn't going to oxidize and ruin your beer. |
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Sep 15 |
answered | What to expect when making mead? |
