2,877 reputation
720
bio website ianwhitney.com/hopwise
location Minneapolis, MN
age
visits member for 3 years, 8 months
seen Jan 17 at 16:56

Overly enthusiastic homebrewer in Minneapolis, MN.


Dec
15
awarded  Teacher
Dec
15
accepted Can I retroactively deterimine my OG with a refractometer?
Dec
15
answered Is the Blichmann burner worth the money?
Dec
11
comment Triple Fermented?? But Why?
Googling on the phrase "triple fermented" turns up a few interesting links. Marc Stroobandt is pretty clear in stating that "triple fermentation" requires 3 additions of unique yeast strains. Other folks don't seem to care about the number of yeast strains, just how many times fermentables were added. It doesn't seem to be a very clearly defined term.
Dec
11
answered Triple Fermented?? But Why?
Dec
11
answered Good home brewing blogs
Dec
11
asked Can I retroactively deterimine my OG with a refractometer?
Dec
9
answered Is Final Gravity a good indicator of sweetness?
Dec
8
comment What factors can lead to a higher attenuation?
Steeped grains can add to the OG. It depends on the grain. Crystal/Caramel malts will add gravity, because the starch within them has already been converted to sugar.
Dec
8
comment Dissolving Malt Extract for priming
My thought was that since the DME wouldn't get fully converted, it would leave some sweetness behind. And the lactose would give you a milky flavor. So the recipe is probably aiming for a sweet, milk stout.
Dec
7
comment What are some popular methods for measuring boil and HLT volume?
My understanding is that copper is used by yeast in their metabolism, which in what I meant by 'nutrient'. Not so much for drinker, but for the yeast. This has come up on this site before, I think: homebrew.stackexchange.com/questions/2666/pennies-in-the-boil
Dec
7
answered What are some popular methods for measuring boil and HLT volume?
Dec
7
awarded  Supporter
Dec
7
awarded  Scholar
Dec
7
accepted Base malt in a Southern English Brown?
Dec
7
awarded  Student
Dec
7
asked Base malt in a Southern English Brown?