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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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Nov 9 |
comment |
Book for beginners From FAQ: "Avoid asking subjective or argumentative questions." One book per answer means you are voting on /books/ not /answers/, which makes this question inherently subjective. Please review the six guidelines for great subjective questions - blog.stackoverflow.com/2010/09/good-subjective-bad-subjective |
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Nov 9 |
answered | Why do you aerate wort at first and try to keep oxygen out later? |
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Nov 9 |
comment |
Book for beginners You may want to condense your answer posts into one if you wish to be up-voted. |
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Nov 9 |
answered | Book for beginners |
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Nov 9 |
asked | If/When to move to secondary fermentation |
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Nov 9 |
comment |
What's the point of secondary fermentation? @Jeff Interesting. So is the importance of that CO2 overblown, or are the beers you're talking about still producing CO2 at the 1-2 month mark? This may need to be its own question, but is there a good heuristic for determining when it is appropriate to move to secondary (or if for that matter)? |
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Nov 9 |
asked | Hop Utilization Resource |
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Nov 9 |
comment |
Good holiday beer recipes? Voted to close (subjective) |
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Nov 9 |
asked | Optimal counterflow wort chiller |
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Nov 8 |
comment |
What's the point of secondary fermentation? Getting the residual yeast away from the beer is also important because that residual yeast can produce off flavors. Additionally, you still want the beer fermenting (though at the end of fermentation) since like you say, you need some CO2 to push the O2 out the top of the carboy. |
