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| bio | website | ianwhitney.com/hopwise |
|---|---|---|
| location | Minneapolis, MN | |
| age | ||
| visits | member for | 2 years, 5 months |
| seen | Mar 9 at 15:49 | |
| stats | profile views | 21 |
Overly enthusiastic homebrewer in Minneapolis, MN.
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Jan 12 |
comment |
Boiling bottle caps Thanks, I've updated my answer. I'd love it if information about sanitizing these caps ended up on the Northern Brewer site. I've always wondered and there's a ton of mis-information out there. |
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Jan 12 |
revised |
Boiling bottle caps added 691 characters in body |
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Jan 12 |
answered | Boiling bottle caps |
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Jan 10 |
answered | How to brew less than 5 gallons at a time? |
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Jan 10 |
comment |
Why do all my beers taste better after having aged for a couple months? An aside, I think the advice to drink homebrew quickly comes from concerns over bad sanitation. Beer made with bad sanitation will go badly quickly. But if your sanitation is good, then letting your beer condition for longer is fine. |
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Jan 10 |
answered | Why do all my beers taste better after having aged for a couple months? |
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Jan 10 |
comment |
What is the average gravity difference between a Forced Fermentation and normal fermentation winning-homebrew.com/forced-fermentation-test.html Has a bit more description. Basically you take a small amount (I use 500 mL) of your post-boil wort and ferment it warm, using constant aeration to encourage active fermenting. It's a way to test the fermentability of your wort. If your normally-fermented beer finishes way higher than the FF test, then you may be doing something wrong with your fermentation -- underpitching, under-aeration, etc. |
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Jan 8 |
answered | Maintaining Lagering Temperatures |
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Jan 8 |
asked | What is the average gravity difference between a Forced Fermentation and normal fermentation |
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Jan 4 |
comment |
Hopping In Secondary Yes. Hop bags are your friends when it comes to dry hopping. I usually sanitize the bags, but don't bother with sanitizing hops. |
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Dec 29 |
answered | Melanoidins in beer |
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Dec 16 |
awarded | Critic |
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Dec 16 |
comment |
\[WIKI] Improving Your Brewing Significantly I know AG lets you make a wider variety of beers and gives you a greater control of the process. But I wouldn't say it's a step that immediately leads to higher quality beer. There's a learning curve with AG. At the end of it you might be making better beer, but for a while you may struggle. |
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Dec 16 |
answered | Hop extracts… |
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Dec 15 |
awarded | Teacher |
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Dec 15 |
accepted | Can I retroactively deterimine my OG with a refractometer? |
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Dec 15 |
answered | Is the Blichmann burner worth the money? |
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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. |
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Dec 11 |
answered | Triple Fermented?? But Why? |
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Dec 11 |
answered | Good home brewing blogs |
