5,582 reputation
31136
bio website whatsdougeating.blogspot.com
location Mt Juliet, TN
age 38
visits member for 4 years
seen Dec 7 at 4:44

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.


Jan
4
answered Why smell before tasting ?
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 Improving Your Brewing Significantly
weird. that link doesn't go where it looks like it should.
Dec
15
comment Improving Your Brewing Significantly
get more equipment and brew again a couple of times, and it's less of an issue. :)