2,882 reputation
11233
bio website stackoverflow.com/users/96643/…
location Seattle, WA
age 27
visits member for 3 years, 9 months
seen Aug 6 '13 at 0:50

I'm a software engineer and homebrewer in Seattle, WA.


Nov
16
revised Can OxiClean be used as a sanitizer?
Changed title to more accurately reflect the question
Nov
15
comment How to add adjuncts (hops, fruit, spices, etc) to the fermenter without contaminating the beer?
Contaminating a beer with hops just doesn't happen. The alpha acids in the hops don't play well with most microbs.
Nov
15
comment Is it possible to do full boils without a propane burner?
Are there any issues with caramelization or scorching with the heat sticks?
Nov
15
answered How should I add mint to my beer?
Nov
15
comment Post-Secondary Fermentation
This. I've heard of some people who are overly anal about clarity racking three or four times, but it's honestly not necessary and just increases the risk of oxidation or, to a lesser extent, infection.
Nov
15
asked Is it possible to do full boils without a propane burner?
Nov
15
awarded  Beta
Nov
14
awarded  Nice Answer
Nov
13
revised What material should I make my brew paddle with?
added link
Nov
13
asked How are 10-gallon batches commonly fermented?
Nov
12
answered What material should I make my brew paddle with?
Nov
12
accepted How do I convert between all-grain and extract recipes?
Nov
12
accepted Are bottle brushes necessary?
Nov
12
accepted What's the difference between 2-row and 6-row malt?
Nov
12
answered What does Irish Moss do?
Nov
12
answered How do you sparge small amounts of grain in a partial mash recipe?
Nov
12
comment I want to make a Rauchbier. How do I go about smoking my grain?
I didn't taste the grain, no.
Nov
12
answered I want to make a Rauchbier. How do I go about smoking my grain?
Nov
12
answered Do Oxygen Absorbing Caps Make Any Difference
Nov
11
comment What's the point of going all-grain?
There's a giant misconception that all-grain brewing is somehow complicated and takes way more time. The only major extra time comes from mashing; the rest is pretty much the same.