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seen Apr 12 at 4:07

Jan
29
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
good to know! I'd heard (via Wyeast marketing materials) that re-pitching from a previous batch wouldn't carry over the same ratios of bugs/yeasts--so hearing a success story is great!
Jan
28
comment Over-carbonating in the bottle
....very interesting; I might have to try that on a test batch to see if there's any noticable difference
Jan
28
comment Over-carbonating in the bottle
Good question -- I just asked "how to recap overcarbonated beer?" over here: homebrew.stackexchange.com/questions/3297/…
Jan
28
asked What are the steps in recapping overcarbonated beer?
Jan
28
answered Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Jan
27
answered Are bottle brushes necessary?
Jan
27
comment Carboy Cap vs. Stopper
I'd disagree about stoppers being unsanitary. The liquid around the mouth dries and never makes it into the fermenter, and when racking beer out of a carboy you syphon it--it never comes close to touching the mouth.
Jan
25
accepted Should steeping grains be crushed differently than mashing grains?
Jan
25
accepted Should I shake bottles during conditioning?
Jan
25
answered Whats the difference between yeast and bacteria?
Jan
22
asked What is the danger zone for overcarbonating and making bottle bombs?
Jan
22
answered Will there still be yeast leftover for second fermentation after filtration?
Jan
21
asked Should steeping grains be crushed differently than mashing grains?
Jan
21
comment Should I shake bottles during conditioning?
Wanted to reask my above question (in the comments) -- this will mainly help speed conditioning, but would it produce a noticeable difference in the beer itself?
Jan
21
comment Is homebrewing beer legal in Ontario Canada?
Localized? Yeah... but Ontario isn't all that small, and it's a valid, objective, question likely to be asked again. Let it be answered and slide into the search indexes--it won't bother anyone
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Leaving the question open, I'm still curious if a carboy would/wouldn't work (if I decide to try a true wild fermentation later, I think I'll use the pre-mixes for now)
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
@TinCoyote - thanks for the tip about pre-blended packs. I found that Wyeast sells these and they seem like a much better idea.
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Good advice that I'll almost definitely follow (TinCoyote got me on the trail to finding out that Wyeast actually sells a pitchable all-in-one for the bugs).
Jan
20
revised Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Reworded title to improve the question
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
@TinCoyote -- that sounds like a much better option