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 Yearling
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Jan
25
awarded  Quorum
Jan
21
answered Airlocks and long term unsupervised fermentation
Jan
20
answered Rose Hip Substitution
Jan
19
comment Fermentation - Lost cause?
I agree with Denny that the pics look fine for now. Personally, I never liked what WB-06 did in any of my wheat beers, maybe you don't either. "Real" German wheat beers have a very different yeast character than anything I got with WB-06.
Jan
13
comment 20% sugar, water and yeast brew smells awful quickly, how to fix?
I don't think your first paragraph is accurate in regards to the dangers of Freeze Concentrating. There's no risk of methanol or any "unhealthy" compounds forming in a purely-fermented product, so Freeze Concentrating it will not result in any increased risk. I do think you are correct in that its generally not a great idea though, because it won't improve the flavors.
Jan
8
awarded  Yearling
Dec
23
comment Off-flavour after carbonation
The question is about an off-flavor that appeared after kegging, not about how to minimize foaming.
Dec
19
answered Can I still use malts that have melted?
Dec
19
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.