meta user
network profile
| bio | website | github.com/SWGlassPit |
|---|---|---|
| location | Kansas | |
| age | 29 | |
| visits | member for | 2 years, 6 months |
| seen | yesterday | |
| stats | profile views | 6 |
Engineer analyzing effects of orbital debris and meteoroids on the International Space Station.
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Nov 9 |
awarded | Yearling |
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Nov 9 |
awarded | Yearling |
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May 16 |
answered | first time racking and bottling… |
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Dec 7 |
comment |
Is there a standard siphoning hose size? It's very difficult to get a good seal with certain types of hose. A hose clamp is best combined with a hose barb, and softer plastics like vinyl will seal better than plastics like polyethylene. |
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Nov 20 |
comment |
Force “bubblifying” with something other than CO2 @PMV: N2O does not really contribute to the flavor of whipped cream. It's the cream and sugar (and possibly vanilla) responsible for that. Nitrous oxide is used for whipped cream instead of other gases for several reasons-- 1) it displaces oxygen and will not oxidize the lipids in the cream, so it won't go rancid in the can; 2) it dissolves readily in fat and oil, so when pressure is reduced, the dissolved nitrous oxide expands, causing the whip; 3) it does not affect the pH of water when it is dissolved therein. CO2 will acidify the water, causing the cream to curdle. |
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Nov 16 |
awarded | Commentator |
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Nov 16 |
comment |
How do you cool wort? Yeah, I don't really see how that's much different than using an immersion chiller while stirring the cooling wort. I would think a sanitized, stainless steel spoon would be just as effective (and far simpler to use) than the extra pump and tubing used to recirculate the wort. |
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Nov 15 |
awarded | Beta |
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Nov 15 |
awarded | Nice Answer |
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Nov 13 |
comment |
How do you cool wort? You certainly could, but that requires more forethought to the process than I usually give ;) |
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Nov 13 |
revised |
How do you cool wort? formatting |
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Nov 13 |
comment |
How do you cool wort? Good call on those--all of those are basically multiple sides of the same (multisided) coin. In one form or another, they're just heat exchangers. |
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Nov 13 |
answered | How do you cool wort? |
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Nov 12 |
answered | What's your favorite type of beer to brew… and why? |
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Nov 12 |
answered | Why is our Original Gravity low? |
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Nov 12 |
comment |
What is a good resource for flavor contributions of different ingredients? Both answers are quite useful. Wish I could accept more than one :) |
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Nov 11 |
awarded | Student |
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Nov 11 |
comment |
Per-bottle priming tablets? About the best way I could use to describe the flavor I get from fermented table sugar would be "lemonade gone bad." In small amounts you might be fine, but I just find it to be a really bizarre flavor. |
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Nov 11 |
comment |
What can I do with my spent grain after mashing? I make bread all the time. If you bake bread a lot and don't brew too often, the grain keeps well in the freezer. I just bag it still wet and freeze it, then thaw what I need for the recipe. |
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Nov 11 |
answered | Which commercial bottles are good for repurposing? |
