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Feb
7
answered Wyeast 3944 Slow to Work
Feb
6
answered Why does my beer taste like bacon?
Feb
6
comment Why does my beer taste like bacon?
There are definitely bacon-y commercial beers that are not infected, so there are other possible causes.
Feb
6
awarded  Enthusiast
Feb
2
comment What is the best brewing log sheet to use?
Agreed. Working on your own is a good way to go. Working on your own will let you track what you want how you want. I have my own (ianwhitney.com/hopwise/brewing-log) that I'm constantly updating and tweaking. I like it quite a bit, but other brewers probably won't.
Feb
2
answered Which type of cooling system makes the best fermentation chamber?
Feb
1
revised Good home brewing blogs
added 96 characters in body
Jan
24
revised Pros and Cons of different keg types?
punctuation
Jan
24
comment Is it possible to over-ferment?
This is not as universally accepted as it once was. I know both hosts of Brew Strong, for example, don't recommend secondary. If your yeast is healthy and your beer uncontaminated, racking to secondary can be skipped. Secondary is useful if you are actually doing a secondary fermentation or you plan to age the beer in the carboy for longer than 6ish weeks.
Jan
24
answered Is it possible to over-ferment?
Jan
23
answered Tasting my uncarbonated beer: Bitter.
Jan
23
answered Resources (advice and recipes) for sour beers
Jan
22
answered Oxygenating wort before boil
Jan
21
comment Should I always use a starter?
I down voted this for a few reasons: a yeast package may say how high a gravity it can ferment, but that depends on the yeast being fresh. And "some people" might be right about dry yeast, but a link to details would be improve this answer.
Jan
21
answered Should I always use a starter?
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
You could just leave it in the kettle, lid off, for a night. Then transfer into the carboy. Or even just do the whole fermentation in the kettle.
Jan
20
answered Is there a problem if one forgets to sanitize caps?
Jan
20
comment How long do I have to finish a keg once it's been tapped?
It depends on the amount of carbonation you want in the beer and the temperature you're serving at. 15 - 20 is a good estimate, but if you want to really exact, take a look at this nice guide to kegging: www.beernut.com/zen-cart/pub/kegging.pdf As long as your keg holds pressure and your sanitation was good, you can hang on to it for months and months. I know of home brewers who have kept beers for years.
Jan
20
answered How long do I have to finish a keg once it's been tapped?
Jan
20
comment should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?
After fermentation activity stops, it's good to leave the beer at fermentation temps for at least 2 more days. During that time the yeast will clean up some of the off-tasting chemicals that they created during fermentation -- like diacetyl.