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27/20 answers
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Jan
8
answered How to transport homebrew
Jan
8
comment Longevity of bottled mead
well, how is it?
Jan
8
answered Belgian witbeer: Which fermentation temperature in comparison to a Bavarian Hefeweizen?
Jan
7
comment How much time should a warm-fermenting yeast strain sit at the high primary temperature?
I dropped this braggot down to cellar temperatures (~55F) after putting it into secondary, and it's been slowly clearing up. I don't notice any acetaldehyde coming from it. It did contain a bit when the yeast were still in suspension, but I think the 3 weeks at the high temperature allowed them to clean up after themselves quite well.
Jan
6
answered What is the best beer to make for a spouse who prefers sauvignon blanc?
Jan
6
answered Longevity of bottled mead
Jan
5
comment quick brew recipes
I'm not certain that recipe requests are appropriate here.
Jan
5
answered Filter out Hops after Boil
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?