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Apr
30
revised Any way to rescue an overly bitter beer?
removed the part that should be a new question
Apr
28
comment How do lager kits let you brew at room temperature?
ok, I've added the info needed to make it more "accurate" but I feel now the presentation is more confusing and gets distracted on making the distinction between ale/lager strains, while the point I was making is that these yeasts can be used at cool room temps to produce a lager-like beer.
Apr
28
revised How do lager kits let you brew at room temperature?
added 142 characters in body
Apr
24
answered How do lager kits let you brew at room temperature?
Feb
27
comment My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
How large is your batch? 10 liters may be a lot or a little, and influences whether you should even bother trying to save the batch or just brew again.
Feb
27
awarded  Popular Question
Feb
3
revised Stuck second fermentation - suphites to blame?
bisulfite, not -sulfide
Jan
31
revised Did I add too much chalk?
added 380 characters in body
Jan
31
answered Did I add too much chalk?
Jan
18
awarded  Enlightened
Jan
18
awarded  Nice Answer
Jan
17
comment FG of bottled condition beer lower than FG of fermented beer
Was the temperature held at 70F until bottling?
Jan
16
comment How to clean yeast
I can't say there's no damage - I'm sure there is loss of viability (although I've not tested it with a viable cell count), but the yeast do survive and the viability is no problem since it's a small quantity that's stepped up manyfold through propagation.
Dec
30
comment Can wine be made in a keg instead of bottles?
I said it in the answer - because Nitrogen is much less soluble than CO2 - only use CO2 if you want fizzy wine.
Dec
30
comment What causes head retention?
The proteins themselves won't make a strong head - I said whey powder, but could equally have said DME, which in hindsight would have been clearer. You need protein PLUS the alpha acids in the hops too to form the rigidity in the foam. That's why you only get a slight affect when adding just DME to cider as brewchez mentions in the answer. To to sum up - it's not just proteins in the beer but proteins+acids that help form the rigidity of the foam. You can see it - after pouring a beer, a few seconds later it forms a sheen - the foam becomes slightly glossy.
Dec
27
answered Brewing in former lotion pot
Dec
15
awarded  Yearling
Dec
15
comment What causes head retention?
Head isn't created from proteins alone - you can make drinks from protein whey with carbonated water and that doesn't have a head.
Dec
15
answered What causes head retention?
Dec
13
awarded  Nice Answer