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Nov
28
comment Why measure gravities?
Agree completely. I've made many great batches without measuring gravity at all. It only became important to me when I wanted to start honing in on my recipes, and when I started brewing all-grain and wanted to make sure I was actually getting decent conversion.
Nov
28
revised If/When to move to secondary fermentation
edited tags
Nov
27
answered Why measure gravities?
Nov
24
comment What's the point of secondary fermentation?
@Mlusby I bottle condition for no shorter than 3 weeks, ususally longer. I've never encountered "band aid" taste in my beers.
Nov
24
awarded  Nice Question
Nov
20
awarded  Nice Answer
Nov
18
accepted Is it possible to do full boils without a propane burner?
Nov
18
accepted How does malted wheat differ from malted barley?
Nov
17
awarded  Nice Answer
Nov
17
comment Boza beverage recipes and experiences?
This should be Community Wiki.
Nov
17
awarded  Critic
Nov
16
accepted How are 10-gallon batches commonly fermented?
Nov
16
awarded  Announcer
Nov
16
answered What is the best way to store hops?
Nov
16
comment How does malted wheat differ from malted barley?
You're right; I was referring to base malts only, not specialty malts. Question updated.
Nov
16
revised How does malted wheat differ from malted barley?
added 28 characters in body
Nov
16
asked How does malted wheat differ from malted barley?
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?