5,572 reputation
31036
bio website whatsdougeating.blogspot.com
location Mt Juliet, TN
age 38
visits member for 3 years, 11 months
seen Oct 29 at 19:19

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.


Nov
6
comment Unsticking a secondary fermentation
1.013 would taste pretty thin in an RIS. It's probably done, not stuck.
Nov
6
comment Unsticking a secondary fermentation
I wouldn't even consider 73% attenuation "stuck"... Especially in an Imperial Stout.
Oct
30
comment Yeast/Green Apple Taste
I've never heard of acetaldehyde being the result of oxidation.
Oct
29
comment ReaLemon's preservatives
nutrition info/ingredients
Jun
3
comment Ginger beer that lasts
I can't speak to that... I've never brewed with it.
May
29
comment Brewing with brettanomyces bruxellensis
That's a bit open ended. We don't know what you like, so we can't tell you what to brew. Brett. IPA? Lambic? Your own twist on Orval? You could do any of these things, and more. Can you narrow the scope of your question some?
Apr
3
comment Why shouldn't we just use scales?
Why would temperature matter for a mass measurement?
Mar
21
comment Additives for 5 gallon batch
@MereDevelopment: give it a go
Feb
22
comment Is whisky distilled from beer?
Since this site's inception, distillation has been considered off-topic.
Jan
31
comment Need a simple extract IPA recipe
Our aim is not to be yet-another-recipe-site. Here's a list of resources: homebrew.stackexchange.com/questions/366/…
Jan
30
comment Homebrewing Glossary - Dictionary of Commonly-Used Terms
This is just going to turn into a big list of tags that we already have, for the most part. Just go edit the tags if they don't explain what you want, or make new ones if what you're looking for doesn't exist.
Jan
14
comment Will Jalapeno or Habanero peppers adversely effect yeast
en.wikipedia.org/wiki/Capsaicin#Natural_function "...there is evidence that capsaicin evolved as an anti-fungal agent. The fungal pathogen, Fusarium, is known to infect wild chilies which reduces seed viability. Capsaicin deters the fungus, and in doing so limits this form of predispersal seed mortality."
Jan
10
comment Irish Red Recipe
meta.homebrew.stackexchange.com/questions/11/recipe-questions We can help you change the flavor profile of a recipe that you've already got, but we can't help you come up with recipes.
Jan
1
comment Increasing the 'caramel and coffee tones' of my porter
I always get more coffee flavor with roasted barley, and more "ashtray" from black malt, but I may be using things in the wrong ratio.
Nov
2
comment Where can I get custom crown caps in the UK?
Sorry, I misinterpreted the various flags on a comment.
Oct
26
comment Maple wood aging as opposed to maple syrup
and try to find Grade B Syrup. It's darker and has more "maple" flavor than the Grade A Syrup. Presumably, it would be slightly less fermentable, too, much like the various grades of molasses.
Oct
19
comment Measuring specific gravity without sampling
Why wouldn't you want to sample your beer?
Oct
19
comment Good Brewing Chemistry Books
This question could easily turn into a big list of books.
Oct
19
comment Coffee Beans for Homebrewing
This question is a bit too subjective, and could easily lend itself to turning into a big list of types of coffee.
Oct
5
comment When to add salts to RO brewing water
I feel like "How do I add them" is sufficiently similar to "When do I add them" to make the questions pretty much the same. I don't think that aspect was answered adequately, but I'm not sure that it warrants another extremely similar question.