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seen Apr 25 '12 at 17:39

Apr
4
awarded  Taxonomist
Nov
9
awarded  Yearling
Dec
9
awarded  Precognitive
Nov
15
awarded  Beta
Nov
14
revised When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?
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Nov
14
revised Removing Fruit From Secondary
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Nov
14
revised How long should a barleywine be aged before bottling?
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Nov
14
revised What's the point of secondary fermentation?
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Nov
14
revised Can I put a secondary fermenter in room temperature without creating any off flavors?
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Nov
14
answered How are 10-gallon batches commonly fermented?
Nov
14
comment How do you cool wort?
+1 for plate chillers. Available on eBay for about 40$ (you only need a few plates to lower your temperature drastically fast). During the winter, we can transfer our boiling 10 gallon wort in about 5 minutes to the fermenters (chilled down to 22 C).
Nov
14
answered How to add adjuncts (hops, fruit, spices, etc) to the fermenter without contaminating the beer?
Nov
12
awarded  Teacher
Nov
9
awarded  Supporter
Nov
9
awarded  Organizer
Nov
9
answered Are bottle brushes necessary?
Nov
9
revised How do I stop Cider becoming too acidic?
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Nov
9
revised If/When to move to secondary fermentation
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Nov
9
revised Approximating Sugar to Apple Juice ratio in cider?
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Nov
9
revised Which brewing podcasts do you listen to?
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