meta user
network profile
| bio | website | |
|---|---|---|
| location | Norway | |
| age | 40 | |
| visits | member for | 2 years, 5 months |
| seen | 1 hour ago | |
| stats | profile views | 99 |
AG brewer since 2007. Current rig is a clone plus extras of http://theelectricbrewery.com. I like most styles of beer.
Projects in progress are a custom kegbot that tracks beer consumption without a flowmeter, a brewpi fermentation controller and a digital specific gravity meter.
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May 2 |
reviewed | Approve suggested edit on How little light can spoil a beer? |
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May 2 |
comment |
Aggressive foam from Keg how long is the tubing from the keg to the faucet? Also, be sure to bleed the co2 from the keg when reducing pressure on the regulator. |
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May 1 |
reviewed | Reviewed Can Infected beer cause death or major illness? |
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May 1 |
comment |
Can Infected beer cause death or major illness? This is more of a case of getting sick from bad wort rather than bad beer. If a brewer just left the wort sitting in open air for a few days they would also likely get sick for the same reasons. For beer to be safe, the wort it's made from has to be handled correctly - the time the unpasteurized wort is exposed to the air before boiling should be a few hours at most. |
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May 1 |
revised |
How to prime with maple syrup? typo |
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May 1 |
answered | How to prime with maple syrup? |
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May 1 |
revised |
How to prime with maple syrup? fix typos |
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May 1 |
comment |
Well carbonated, but no head It's always like that with the first batch or two until you build up stock of beer from previous batches, then the waiting doesn't seem quite so bad since you've already got some beer to drink. |
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May 1 |
comment |
Keeping pressure in secondary keg can you add a link to the keg that you've got? |
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May 1 |
reviewed | No Action Needed Keeping pressure in secondary keg |
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May 1 |
reviewed | No Action Needed Would placing the fermenter tank in a tub of water be a good way to handle hot environments? |
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May 1 |
answered | Filtering using a keg and a carboy instead of two kegs |
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Apr 29 |
answered | What is the benefit of long fermentations/leaving beer on yeast for weeks? |
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Apr 29 |
comment |
How to prevent solventy/overly alcoholic flavors? I agree. I always oxygenate, so it slipped my mind. For a beer this big you could even oxygenate a day after pitching to provide for continued growth of the yeast, similar to staggered nutrient/O2 additions done for mead. |
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Apr 29 |
reviewed | No Action Needed Gravity going down during boil. How can it happen? |
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Apr 29 |
reviewed | No Action Needed Expected Hydrometer Reading for White House Honey Ale? |
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Apr 29 |
answered | Do commercial breweries mash every day? |
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Apr 29 |
answered | How to prevent solventy/overly alcoholic flavors? |
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Apr 28 |
reviewed | No Action Needed Most common and obvious off-flavours for homebrewers |
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Apr 28 |
reviewed | No Action Needed Is there a technique which prevents the deposit of sediment at the bottom of bottles? |
