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visits member for 4 years
seen Jul 23 at 10:53

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
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
I'm just putting my foot in the door to see what would happen... sour beers are a favorite, and I've heard of lambic/kombucha blends--so I'm just starting to experiment to move into that arena
Jan
20
asked Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Jan
20
comment Is there a problem if one forgets to sanitize caps?
@baka -- a very valid point, which is why I always sanitize my caps. I also sanitize all new equipment before use; I never trust that it's ready to use out of the box
Jan
20
comment Boiling bottle caps
Regarding the pro-brewers, do they possibly use pre-sterilized/sanitized caps?
Jan
20
comment Boiling bottle caps
How are your caps packaged when you purchase them? Mine are bought out of a bulk-bin where you reach in and grab fistfuls... I don't trust their sanitation because of that. One sneeze near the bin and you might be bottling a batch of piggy-flu along with your ale
Jan
20
revised How does ambient/room temperature compare to fermentation temperature?
added 208 characters in body