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.


May
15
comment What is causing a bad flavor after cold conditioning?
In what way is it horrible?
May
11
comment How Long Will a Keg Hold Carbonation if Disconnected from the CO2 Tank?
Star san will also happily bubble wherever a leak is, and most brewers I know already have a bit of that laying around in spray bottles or inside the keg.
May
10
comment Yeast Starter for a “Big Beer”
You probably don't want to rack directly onto an old yeast cake. Better would be to harvest and rinse a jar full of yeast from the small beer, and then pitch that into the big one.
May
10
comment How do I get CO2 flowing into keg?
Pressure should show on the "out" side regardless of the check valve's state, unless it's open to the atmosphere on the other end (and sometimes even then).
May
10
comment Wine yeast for beer?
related: homebrew.stackexchange.com/questions/3279/…
May
6
comment Fastest method of wort chilling
wiki-ing this, as there are tons of factors that go into it.
Apr
6
comment (Should) my keg floweth over?
So.... What's your question?
Apr
5
comment What posted recipes have you personally brewed multiple times and have had success with?
meta.homebrew.stackexchange.com/questions/11/recipe-questions
Apr
2
comment What should I do with this 1-lb brick of maple sugar?
This site isn't really "about" recipe suggestions, there are many sites out there that contain those.
Mar
14
comment Any difference in the metal used for a wort chiller?
Just to add to this, there is an added benefit to Copper in that it is an essential nutrient for yeast health, and the low pH of the wort will help to extract some of the metal from the chiller.
Mar
7
comment What is the legal status of Homebrewing where you live?
I don't think any answers to this will be useful outside of particular places at a particular time. There are better forums for gathering this sort of information, and one of the answers below addresses that.
Feb
21
comment Wort transformation
@mdma: That is the same kind of open-ended question as this is, so yeah, I would have closed that, too. I'm willing to reopen if this were edited to have more specifics or if the question were more targeted. We don't know what flavors the OP likes, and we don't know anything about the recipe he's using.
Feb
21
comment Wort transformation
I don't think there's any way to come up with a "correct" answer for this.
Feb
20
comment When should I rack my mead?
Do you have a wine thief or turkey baster and a method to test the specific gravity (hydrometer or refractometer)?
Feb
11
comment gamma seal lids and B3 buckets
What is a gamma seal lid?
Feb
10
comment No psi shortly after kegging
Could you hear gas going into the keg when you finally put it away (before you discovered that the tank was out of pressure)?
Feb
2
comment US-05 Fermentation Temperatures / Top Cropping
I don't know for certain, but I think that the cells in the kraeusen aren't actually doing much beer processing, because they're floating on top, rather than churning around in the wort. Also, there are a lot more cells in suspension working on eating the sugars than there are floating on top, so harvesting kraeusen shouldn't have a significant effect on your attenuation.
Jan
30
comment Batch carbonation vs bottle carbonation
... and a filter.
Jan
30
comment Can i use carbonation tablets in cider?
Careful about which concentrate you use... Some use Sorbate, which will stun the yeast, and nothing will happen.
Jan
23
comment If some of the yeast doesn't get into the fermenter does it matter?
Make sure to use filtered (or dechlorinated somehow) water for rehydrating the yeast. They don't like chlorine, and you don't want it in your beer anyway.