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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 2 years, 6 months |
| seen | Jul 4 '11 at 23:19 | |
| stats | profile views | 0 |
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Aug 23 |
awarded | Popular Question |
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Nov 8 |
awarded | Yearling |
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Apr 22 |
answered | How to efficiently use active carbon? |
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Apr 22 |
answered | Degrees Plato vs Specific Gravity |
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Apr 16 |
awarded | Nice Answer |
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Mar 31 |
answered | Is oxidation beneficial to any beer style or characteristic other than sour? |
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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 |
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Mar 23 |
awarded | Scholar |
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Mar 23 |
accepted | What is the proper way to use Melanoidin Malt in a recipe |
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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. |
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Mar 23 |
awarded | Student |
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Mar 23 |
asked | What is the proper way to use Melanoidin Malt in a recipe |
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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! |
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Mar 14 |
answered | Malted or Flaked Rye? |
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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. |
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Feb 9 |
answered | Not using bittering hops |
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Dec 9 |
comment |
Liquid malt extract storage couldn't you vacuum seal it to prevent volatiles from escaping, thereby extending it's life? |
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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. |
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Dec 8 |
awarded | Supporter |
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Dec 8 |
comment |
What is cold crashing? Great answer. I've cold crashed for as little as 5 days and seen a big improvement in clarity on a completely finished fermentation. I usually am at 38-39F as well. |
