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Feb
16
answered At what stage of the fermentation process is temperature control most important?
Feb
15
comment What's the best UK malt to use instead of 'US 2-row pale ale malt'
Optic would have been my answer as well. A solid, flavorful grain but not as in-your-face as Maris Otter or Golden Promise.
Feb
14
answered What is a stir plate?
Feb
14
revised Can you use only malted wheat to brew?
added 499 characters in body
Feb
14
answered Can you use only malted wheat to brew?
Feb
13
comment Yeast Starter with Corn Sugar?
Yeast nutrient won't provide the maltose the yeast need.
Feb
9
revised How do you make your own recipe?
edited title
Feb
9
answered How do you make your own recipe?
Feb
9
comment How do you make your own recipe?
We might want to convert this to a community wiki. It's a great question, but one that will have a lot of 'correct' answers.
Feb
8
comment Aerating When Moving from Mash tun to Boil Pot
Agreed. HSA is not a concern here. As for commercial breweries, some also have separate mash and lauter tuns, so that extra transfer is another chance to pick up oxygen. Not a problem that most homebrewers face.
Feb
4
comment Partial-mash vs. Mini mash. Is there a difference?
Not exactly. A cereal mash is for unmalted grains that need extra work to gelatinize. The mini-mash I described is a way for extract brewers to make liquid extract more fermentable.
Feb
3
revised Partial-mash vs. Mini mash. Is there a difference?
added 2 characters in body
Feb
3
answered Partial-mash vs. Mini mash. Is there a difference?
Jan
27
comment Yeast Starter Stopper & Sanitization
Oh, I learned that lesson the hard way as well. There's a certain amount of babying required when the wort first hits boil.
Jan
27
answered Yeast Starter Stopper & Sanitization
Jan
12
comment Why do all my beers taste better after having aged for a couple months?
Sugar that's not fermentable by normal beer yeast can be fermentable by wild yeasts. For example if you take a 'finished' beer and add Brett, the Brett will still find sugars that it can eat.
Jan
10
comment Aerating a 1.10 OG beer once its in the secondary
If it is perfectly healthy, sure. But I've made beers where I aged on oak for months, racked to a new container and added new yeast and fermentables. That's not a healthy population of yeast. That's a fresh, undersized population of yeast entering a poisonous environment, so oxygen is not uncalled for.
Jan
9
answered Aerating a 1.10 OG beer once its in the secondary
Jan
6
answered Styles other than steam suited for use of Northern Brewer hops
Dec
28
answered When to add DME if you miss your starting OG?