1,512 reputation
31232
bio website markm.cd
location Australia
age
visits member for 3 years, 3 months
seen Apr 10 at 1:33

Developer Program Engineer at Google, in Geo. Home brewer.


Jan
29
revised Propagation of koji-kin
edited tags
Jan
23
answered Quality difference between LME and DME
Jan
23
comment How do you strain pellet hops out of wort or beer?
Yep the hop muck stays in the bag. What doesn't is small and will settle out with the trub.
Jan
15
awarded  Yearling
Jan
9
answered Carbonating using table sugar
Jan
9
answered White mold on my corney kegs?
Dec
30
awarded  Popular Question
Dec
26
awarded  Notable Question
Dec
19
comment Layering different varieties of hops at single intervals
I've just added it to my Xmas wishlist... Here's hoping :)
Dec
19
answered Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
Dec
18
comment Can marmite be made from brew yeast leftovers?
I've heard anecdotally that one of the major breweries in my city sell off their excess "post fermentation" yeast (presumably washed trub) to manufacturers of (the superior) Vegemite.
Nov
11
awarded  Notable Question
Nov
6
awarded  Notable Question
Oct
16
accepted Can I use liquid nitrogen to cool my wort?
Oct
12
asked Can I use liquid nitrogen to cool my wort?
Oct
5
awarded  Notable Question
Oct
4
accepted Slow temperature rising vs equivalent fluctuations
Oct
4
comment Slow temperature rising vs equivalent fluctuations
Ahh cool, this explains why the step up is important, as opposed to say a step down or other temperature curve.
Oct
1
asked Slow temperature rising vs equivalent fluctuations
Sep
28
comment How does bottling in a half bottle effect taste
I'm with @mdma on this one. It could be the carbonation or the carbonic acid, but force carb a bottle of tap water & compare. From wikipedia: "Carbon dioxide dissolved in water at a low concentration (0.2%–1.0%) creates carbonic acid (H2CO3),[2] which causes the water to have a slightly sour taste with a pH between 3 and 4" - so the pH could impact too.