348 reputation
26
bio website
location
age
visits member for 3 years, 5 months
seen Jul 4 '11 at 23:19

Sep
24
awarded  Notable Question
Aug
23
awarded  Popular Question
Nov
8
awarded  Yearling
Apr
22
answered How to efficiently use active carbon?
Apr
22
answered Degrees Plato vs Specific Gravity
Apr
16
awarded  Nice Answer
Mar
31
answered Is oxidation beneficial to any beer style or characteristic other than sour?
Mar
31
comment What ale yeasts can closely approximate the clean and crisp characteristics of lagers?
WLP810 is White Labs Cal Common yeast. WLP001 is Cal Ale, also known as the Chico strain, from Sierra Nevada. mrmalty.com/yeast.htm
Mar
23
awarded  Scholar
Mar
23
accepted What is the proper way to use Melanoidin Malt in a recipe
Mar
23
comment What is the proper way to use Melanoidin Malt in a recipe
Denny, what factors do you think most influence melanoidin formation? Thanks for the in info from your study, very informative.
Mar
23
awarded  Student
Mar
23
asked What is the proper way to use Melanoidin Malt in a recipe
Mar
15
comment What is skunking?
Wow! That's awesome. I've had imports that taste fine, Newcastle for example, so I assume that some Heinie's make it over un-skunked, but a lot of them are skunked. Huge props for taking the challenge, and taking pictures. Hopefully you had some homebrew around to chase the heineken with!
Mar
14
answered Malted or Flaked Rye?
Mar
14
comment What is skunking?
I think you have the misconception backwards. A lot of people assume that imported beer is supposed to have that characteristic twang, but it is actually skunking that has occurred due to using green or clean bottles and the long transit and poor handling coming across the Atlantic ocean. Taste a heinie fron a can vs. the bottle, there is a big difference. NO beer is intended to have skunk flavors.
Feb
9
answered Not using bittering hops
Dec
9
comment Liquid malt extract storage
couldn't you vacuum seal it to prevent volatiles from escaping, thereby extending it's life?
Dec
8
comment What factors can lead to a higher attenuation?
I bet the honey is what did it. And specialty grains will add to OG and to FG in general. Caramel malts especially add to FG due to the unfermentable caramel sugars in them.
Dec
8
awarded  Supporter