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Jan
24
answered Tasting my uncarbonated beer: Bitter.
Jan
24
comment Carboy Cap vs. Stopper
I only have stoppers, usually the universal ones rather than the solid pictured above. But that is only because I've gotten most of my carboys used. Brewchez makes an excellent argument for the cap. I'd go with his suggestion.
Jan
24
answered What form of hops should I use for this recipe?
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Good question, upvoted.
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
There are also a number of pre-blended lacto/brett lambic style strains you can buy that do not carry with them the possibility of other contamination. I've thought about making lambics too, but generally they need to be blended and age lot, meaning a three year production time. Too much putzing for me.
Jan
20
answered How long do I have to finish a keg once it's been tapped?
Jan
19
comment How can I achieve smokey flavours?
Excellent answer. Upvoted.
Jan
19
comment Will there still be yeast leftover for second fermentation after filtration?
Question needs to be reformulated to explain what 2nd fermentation actually is vs carbonation, as well as some of the other good points mentioned here. Downvoted.
Jan
19
comment List of free online brewing books and guides
I agree, this is one that would be good for the wiki.
Jan
14
comment Carbonation Drops vs. Sugar?
Excellent question on carbonation drops. Upvoted.
Jan
14
answered Carbonation Drops vs. Sugar?
Jan
14
awarded  Nice Answer
Jan
12
awarded  Autobiographer
Jan
12
comment Why do my airlocks lose liquid?
Heh, thanks much. I buy what is considered a small "bootleg" size with that pour plastic thing on the top. Then I refill it with a handle of the bottomest of the bottom shelf rotgut vodak. :-)
Jan
12
comment Boiling bottle caps
Room3 makes an excellent point.
Jan
12
comment Boiling bottle caps
I think the lesson here is "TRUST YOUR SANITIZER". We cannot achieve sterilization but sanitizers are always better than boiling. Residual sanitizer keeps protecting. Boiled items are just as susceptible to infection from airborne sources as others. Trust your sanitizer. If you mix it right and keep it fresh, it won't let you down.
Jan
12
answered Why do my airlocks lose liquid?
Jan
10
comment Fruit Liqueur- Chop Fruit?
Downvoted, offtopic for a brewing advice discussion.
Jan
10
answered Why do all my beers taste better after having aged for a couple months?
Dec
21
comment Concerns/Considerations for making mead with raw honey?
Downvoted. Sorry, your answer is...not wrong, but off-base considering honey simply isn't susceptible to infections unless you contaminate it.