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bio	website	whatsdougeating.blogspot.com
	location	Mt Juliet, TN
	age	37
visits	member for	2 years, 5 months
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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	1 hour ago

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Jan 12	comment	How to transport homebrew remember, kids... only break one law at a time.
Jan 9	comment	How to transport homebrew I was thinking about heat spoilage, rather than cold. I'm not sure of any good portable way to keep it above freezing in the back of a truck when you're stopped at night, though.
Jan 8	comment	Longevity of bottled mead well, how is it?
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 5	comment	quick brew recipes I'm not certain that recipe requests are appropriate here.
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 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 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	comment	Temperature swing of 10+ degrees during fermentation What yeast strain?
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?
Dec 10	comment	How much time should a warm-fermenting yeast strain sit at the high primary temperature? Sure, I'll be glad to. This is my first time working with 1388 or 570, so who knows what's going to happen. :)
Dec 10	comment	Bottled Beer is Cloudy How long was the beer in the primary fermentor before you bottled?
Dec 10	comment	How much time should a warm-fermenting yeast strain sit at the high primary temperature? I did something similar with a Dubbel using 3787 this summer, and let it sit for a month at the upper 70's to low 80's, and it didn't have any noticeable acetaldehyde flavors. Though I really don't know what to expect with this amount of simple sugars. Ah well, every batch is an experiment.
Dec 10	comment	How much time should a warm-fermenting yeast strain sit at the high primary temperature? Because that's what I have seen recommended for the Belgian Golden Strong style, using that yeast. Zainasheff & Palmer recommend that temperature in Brewing Classic Styles, and similar temperatures are mentioned in Brew Like a Monk.
Dec 7	comment	Dissolving Malt Extract for priming Safe for drinking is not the same as sanitized. I don't think any city water is sanitized in the sense that we typically mean in brewing.
Dec 4	comment	Is 55% ABV “beer” actually beer? No, the ice is removed when you're making an Eisbock.
Dec 3	comment	Is 55% ABV “beer” actually beer? I think something like Aventius Eisbock would probably make a better argument toward it still being beer. :)