Tim Weber

912 reputation

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visits	member for	3 years, 6 months
	seen	Jul 22 '10 at 17:41
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	912 reputation	bio	website		visits	member for	3 years, 6 months
48 badges		location			seen	Jul 22 '10 at 17:41

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Jan 8	answered	Shipping beer cheaply
Jan 8	answered	preparing fruit for secondary
Jan 6	awarded	Editor
Jan 6	revised	Using champagne yeast deleted 1 characters in body
Jan 6	answered	Using champagne yeast
Jan 6	answered	Wort Chiller Cool Down Times?
Jan 5	comment	What makes my mash tun smell like vomit? Nope, don't think that's the one. en.wikipedia.org/wiki/Pediococcus
Jan 4	answered	Is it HOT enough for ya!
Jan 4	comment	Dry hopping in the keg. That's different then my method. In my method I pressurize the beer, and serve it at the same time as I am dry hopping. I push the hops toward the top of the keg to reduce hop/beer contact time. Once a gallon or so is drank the hops are no longer in contact with the beer. I remove the hops after the keg is finished and empty.
Dec 29	answered	How to grow yeast?
Dec 29	answered	Dry hopping in the keg.
Dec 23	comment	How much potassium metabisulfite/Potassium Sorbate to stop fermentation? You have to add both to stop and prevent fermentation. K-meta kills and the K-sorbate prevent the yeast from reproducing. When added, the gravity will still fall a few points while the process occurs. There is plenty of information out there. Here is one post. fermentarium.com/content/view/165/58 Both can absolutly be added to beer. Especially in beers with high amounts of fruit or honey. Or if you have a stuck fermention and require extreme measures, ie Champagne yeast. I have both chemicals in bulk powder form. I want to know how many grams per gallon to add.
Dec 22	asked	How much K-meta should I add when racking my cider/wine?
Dec 22	asked	How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
Dec 22	answered	What does 'Imperial' mean with regards to beer style?
Dec 22	answered	Storing bottle conditioned beers and carbonation.
Dec 22	answered	Sanitizing oak chips
Dec 20	answered	What is yeast nutrient?
Dec 18	comment	What makes my mash tun smell like vomit? I would have assumed that :-) I am more wondering, Which microbe is causing that smell. It's very distinct. I agree clean equipment is happy equipment. Luckily, it was the mash tun, all the wort that touches it, is later sanitized during the boil.
Dec 18	comment	What makes my mash tun smell like vomit? All of the lactobacillus in the malt would have been killed during mashing and sparging, pasteurization temperatures. To sour a mash you have to add fresh malt after the mash has cooled down quite a bit. I add it at about 110F.