536 reputation
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bio website developer.personal.com
location Washington, DC
age 30
visits member for 3 years, 11 months
seen Jan 17 at 1:56

Nov
9
comment Optimal counterflow wort chiller
I suppose I was worried about the copper coming into contact with the hose, as far as the hose heat rating. It sounds like this is not an issue. Thanks!
Nov
9
comment Book for beginners
@Joe Please see my comment on the question. I was attempting to answer a subjective question as objectively as possible. I was trying to stay in line with the first guideline of subjective questions - "Great subjective questions inspire answers that explain “why” and “how”." by providing rationale for /why/ each text would be good for a beginner. Thank you for the up-vote.
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
Nov
9
answered Why do you aerate wort at first and try to keep oxygen out later?
Nov
9
comment Book for beginners
You may want to condense your answer posts into one if you wish to be up-voted.
Nov
9
answered Book for beginners
Nov
9
asked If/When to move to secondary fermentation
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)?
Nov
9
asked Hop Utilization Resource
Nov
9
comment Good holiday beer recipes?
Voted to close (subjective)
Nov
9
asked Optimal counterflow wort chiller
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.