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Software Developer - currently working in the Microsoft ASP.NET Stack with C#, MVC, JavaScript, CSS, HTML


1d
answered Can I still use malts that have melted?
1d
comment Why are there raisins floating in my ginger beer?
Aren't raisins used in wine making or something to determine when a certain gravity is reached?
Dec
8
comment Why would one batch of beer, brewed the same as the second, be more bitter?
Whatever that format is for your recipe, I'm having a hard time understanding it.
Nov
24
revised Transfert wort in a cube then chill it
added 329 characters in body
Nov
24
revised Transfert wort in a cube then chill it
added 2095 characters in body
Nov
21
answered Transfert wort in a cube then chill it
Nov
17
comment Mold in S-Shaped Airlock
Chuck it and buy a new one. Why risk it?
Nov
12
comment Are there any downsides to leaving beer on fruit in the primary?
Sandor Katz is awesome.
Nov
11
comment Sour Mash - Pressurized Keg to hold mash?
I like your idea here, but don't know enough to answer your questions. Good luck and be sure to come back and leave a comment afterwards.
Nov
10
awarded  Nice Answer
Nov
3
comment Tips on making a no-chill IPA
A small does of Magnum, I believe, since its clean. I was ultimately not able to determine much from that one trial, but you might have better luck.
Nov
3
answered Tips on making a no-chill IPA
Oct
15
comment How do I make grape wine at 60%ABV, that tastes good?
Why the downvotes on this question? Just because its infeasible to do what is being asked doesn't make it a bad question, in my opinion.
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Yeah, the concept of non-fermentables in the mash (crystal malt, partially kilned malt, etc) totally ruins any chance of having the formulas in the question be practical at all.
Sep
18
comment Brewing with Saccharomyces boulardii
Please try it and come back to report your results!
Sep
15
comment Adding sugar to a brown pumpkin ale
I hunted around for a while for an ingredient to give me "toffee" flavor, but ultimately couldn't find the right one. Some folks say Carastan (an English crystal malt) can deliver that flavor. Also, you could try an alcohol-based toffee flavor extract.
Sep
15
comment Mash & Sparge Calculation
Wouldn't the relative humidity of your climate affect boil off rate as well?
Sep
15
comment Adding sugar to a brown pumpkin ale
If you want caramel flavor without dryness, I'd go with Crystal malt (maybe in the 40-80L range) instead of sugar.
Sep
11
answered 'Auto-transfer' to secondary corny keg fermentors?
Sep
11
comment Really strong beer's gravity (1.120) won't drop below 1.042
"I've brewed/brewing my second beer it starting gravity was 1120" - Yeah, that's a terrible idea, kinda like trying to run a marathon the very first time you've ever worked out. Your chances at a succesful, tasty, high-gravity brew are really, really low. I suggest you learn the basics of regular brewing first, and work your way up that high later on.