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| bio | website | developer.personal.com |
|---|---|---|
| location | Washington, DC | |
| age | 29 | |
| visits | member for | 2 years, 6 months |
| seen | Feb 25 '12 at 0:58 | |
| stats | profile views | 9 |
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Dec 3 |
awarded | Famous Question |
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Nov 8 |
awarded | Yearling |
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Mar 26 |
awarded | Taxonomist |
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Jan 7 |
awarded | Notable Question |
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Nov 8 |
awarded | Yearling |
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Sep 16 |
awarded | Nice Question |
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Aug 24 |
awarded | Nice Answer |
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Aug 20 |
awarded | Popular Question |
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Jul 8 |
answered | What's A Good Book on the History of Brewing? |
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Feb 24 |
comment |
Hop Utilization Resource I bought BeerSmith, it is definitely a very nice program! |
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Feb 10 |
awarded | Citizen Patrol |
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Dec 11 |
awarded | Quorum |
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Dec 7 |
comment |
Can I sell my Homebrew in the UK This is similar to the "collectors" brews you see sold on Ebay (Dark Lord in the US comes to mind.) A disclaimer says that you are buying the unopened bottle for collection purposes, but it's still not exactly legal. Admittedly it could be the case that all those sellers are licensed, but I am skeptical. It still implies to me that you should be safe doing a bottle deposit system among friends. |
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Dec 7 |
comment |
Can I sell my Homebrew in the UK -1 For complete conjecture. |
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Dec 6 |
comment |
If/When to move to secondary fermentation I sanitize the tube for my CO2, stick it in the secondary vessel, and shoot enough CO2 into the container to make this a non-issue. Obviously this isn't an option without keg equipment... |
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Nov 24 |
accepted | If/When to move to secondary fermentation |
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Nov 24 |
comment |
Shaking vs not shaking For clarification (limited sized comments), "Yeast" (White/Zainasheff) recommends shaking the secondary vessel 2 weeks after the start of fermentation (or something similar)? Does it mention the effects (ABV, flavor)? |
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Nov 24 |
revised |
Shaking vs not shaking Added the SAPS bit to more fully answer the original question |
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Nov 23 |
comment |
Shaking vs not shaking "that's because you're knocking a significant volume of CO2 out of solution" - No. It is because CO2 is always a byproduct of yeast metabolism, whether aerobic or anaerobic, and the nutrient pack is catalyzing their metabolism - wyeastlab.com/hb_productdetail.cfm?ProductID=16. |
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Nov 23 |
comment |
Shaking vs not shaking I disagree. howtobrew.com/section1/chapter6-9-2.html Explains why you shake at the beginning. howtobrew.com/section1/chapter6-9-3.html Explains why you do not shake after primary. I would consider Palmer's "How To Brew" as a good best practices source. If you have a credible source with contradictory information, please reference it. |
