network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 3 years, 5 months |
| seen | Feb 5 '10 at 22:20 | |
| stats | profile views | 7 |
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Dec 12 |
awarded | Yearling |
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Feb 5 |
awarded | Commentator |
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Feb 5 |
comment |
Glass Carboy vs. Better Bottle Be careful with the handles, they've been known to snap the neck clean off if you put all the weight on that. |
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Feb 5 |
comment |
Airlock Alternatives Had a grandma that used to make cheap bootleg wine this way. The balloon is old school. No poking of holes necessary, it'll inflate the balloon. |
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Feb 5 |
comment |
Airlock Alternatives bacteria and wild yeast don't crawl... so this would work just fine. |
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Jan 13 |
comment |
Fermentation stopped but beer seems too sweet - why? It might not completely stop yeast activity, just slow it down quite a bit. That's not taking into account the activity of wild yeasts and bacteria, which might not be quite as civilized as our brewing yeast strains. |
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Jan 12 |
comment |
Gosebier- a unique style Heh, don't forget you are using the variability of an organism to ferment your beer. Also the characteristic of lactobacillus is different than adding lactic acid, and you can usually taste that difference. A sour mash is simple, and then you boil it, killing off the lactobacillus. The sourness locked in, no additional lacto changes after that point. I haven't personally used acidulated malt but I hear it works pretty well. BTW, Purity law is way overrated and only served to hinder the development of beer. |
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Jan 8 |
answered | Gosebier- a unique style |
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Jan 8 |
comment |
Gosebier- a unique style His first batch was lactic/lacto free. He's been talking about doing a sour mash, but I can't recall what he's done in the past couple batches. Probably some lactobacillus... you should ask him. |
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Jan 8 |
comment |
Gosebier- a unique style His first batch didn't have any at all, which is what you probably had. Last couple have... |
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Jan 8 |
comment |
Fermentation Issues??? oops, read it too fast :) |
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Jan 8 |
awarded | Editor |
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Jan 8 |
revised |
Gosebier- a unique style added 64 characters in body |
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Jan 8 |
answered | Gosebier- a unique style |
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Jan 8 |
comment |
Fermentation Issues??? 1.001 is extremely dry for a wit, and most things. BJCP says FG: 1.008 – 1.012 for a wit, it should have some body and not be watery. |
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Jan 8 |
comment |
Using bacon in beer You could make an infusion (boil it whatever) of the bacon, refrigerate it, the fat will rise and congeal, remove fat, use liquid. Win. |
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Jan 8 |
comment |
Fermentation Issues??? Good point, remember that hydrometers are typically calibrated to 60 degrees, and the readings should be adjusted for temperature. The 1.042 seems right for OG. |
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Jan 8 |
answered | Fermentation Issues??? |
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Dec 22 |
comment |
Opinions on the BJCP The test itself costs $50, and the class was just something that I and a few homebrew club members put together over the course of the past 5 months or so. We'd get some beers from the styles that we were reviewing and split the cost, which was usually $3-$8 each week. The BJCP exam takes forever to grade, and last I heard the wait was approximately 6 months. The group that took theirs in August in Longmont still hasn't heard back about theirs. |
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Dec 22 |
answered | Opinions on the BJCP |
