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5,312 reputation

2829

bio	website	whatsdougeating.blogspot.com
	location	Mt Juliet, TN
	age	37
visits	member for	2 years, 5 months
	seen	7 hours ago
stats	profile views	89

I've been brewing since spring 2008. The more I do it, the more I enjoy it, and I love learning new information and new techniques.

I really like the fact that brewing combines and applies knowledge from so many different realms, and much like cooking, ends up with the best results being considered as works of art as much of science and engineering.

	5,312 reputation	bio	website	whatsdougeating.blogspot.com	visits	member for	2 years, 5 months
2829 badges		location	Mt Juliet, TN		seen	7 hours ago

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Jan 4	accepted	What is the Maillard reaction, and why should I care what a duck thinks?
Dec 31	awarded	Enthusiast
Dec 29	asked	What is the Maillard reaction, and why should I care what a duck thinks?
Dec 29	revised	Is a long boil with extract necessary? added quotes to kettle carmelization
Dec 29	comment	Is a long boil with extract necessary? i know "kettle caramelization" is technically wrong, but it does explain what goes on with the flavors pretty well to someone who thinks the "maillard reaction" might have something to do with ducks. most of us have little to no context for how experienced or technical the people reading are.
Dec 28	comment	Bottling homebrew late that sounds like chlorophenol or wild yeast contamination.
Dec 27	answered	Is a long boil with extract necessary?
Dec 22	awarded	Citizen Patrol
Dec 22	revised	Beer Lost Through Blow Off Tube added tube depth sentences
Dec 22	answered	Beer Lost Through Blow Off Tube
Dec 17	answered	How long is too long to condition a beer in secondary without having to pitch bottling yeast?
Dec 17	comment	Should I shake bottles during conditioning? except a stir plate on a starter is also causing more exposure to oxygen as well as keeping the yeast from settling.
Dec 17	answered	Should I shake bottles during conditioning?
Dec 16	comment	Temperature swing of 10+ degrees during fermentation At this point, I would just try to keep it stable (within 1 or 2 degrees), so the yeast that are left in suspension can do their work. Most of the off flavors would have been produced in the first 72 hours or so. It may wind up tasting great, but the warmer temperatures will probably give it a fruitiness that you wouldn't have otherwise (depending on the yeast).
Dec 16	answered	Temperature swing of 10+ degrees during fermentation
Dec 16	comment	Temperature swing of 10+ degrees during fermentation What yeast strain?
Dec 15	awarded	Commentator
Dec 15	comment	\[WIKI] Improving Your Brewing Significantly weird. that link doesn't go where it looks like it should.
Dec 15	comment	\[WIKI] Improving Your Brewing Significantly get more equipment and brew again a couple of times, and it's less of an issue. :)
Dec 14	comment	Can Star San kill yeast in the secondary carboy? how are you determining how much sugar to add?