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| bio | website | madalchemist.com |
|---|---|---|
| location | Rhode Island | |
| age | 93 | |
| visits | member for | 2 years, 4 months |
| seen | Apr 8 '12 at 23:12 | |
| stats | profile views | 8 |
I brew beer for a hobby and make video games for a living.
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Jan 18 |
awarded | Yearling |
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Jan 10 |
comment |
Secondary Fermentation Agreed. I've made a couple of bottle bombs and generally wrecked a couple of batches by bottling too early in the past. I virtually never bottle before ~2 weeks anymore. If you DO bottle too early, however, you can recap all the bottles (something I wish I knew a few years ago when I made such mistakes). |
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Jan 10 |
revised |
Secondary Fermentation Clarifying the comment about adjuncts |
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Jan 10 |
comment |
Secondary Fermentation Bitter Orange Peel and Coriander. He mentioned that he had a "ton" in there alongside hops. I'd personally probably leave it for 4 weeks without a second thought unless that "ton" is actually significant (more than a couple tablespoons of each). |
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Jan 10 |
comment |
At what alcohol level does alcohol start to contribute sweetness? Interesting. I've been looking around in my brewing books and have found nothing, but I swear I detect a little sweetness when my beer goes above a particular ABV, even with a standard level of attenuation and bitterness. I might do some more experimentation to figure out when I'm onto something or on something. ;) |
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Jan 8 |
revised |
At what alcohol level does alcohol start to contribute sweetness? typo |
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Jan 8 |
answered | Secondary Fermentation |
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Jan 8 |
answered | Waiting to pitch yeast? |
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Jan 8 |
asked | At what alcohol level does alcohol start to contribute sweetness? |
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Jul 18 |
comment |
Is this beerstone or something else? White haze in my kettle. Thanks. I'll try out something like CLR to get rid of it. |
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Jul 18 |
comment |
Is this beerstone or something else? White haze in my kettle. Looks like you're in New England too... I just moved to Rhode Island and switched from distilled water to tap water--prior to distilled, I had the luxury of living in Colorado and the tap water there is great, so it left no deposits. |
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Jul 17 |
asked | Is this beerstone or something else? White haze in my kettle. |
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Jul 16 |
answered | Can I heat a starter in an erlenmeyer flask on an electric stove? |
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Jul 16 |
answered | How do I achieve a nuttier flavor? |
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Jul 16 |
comment |
Munich and Vienna Malts - Dullness I don't brew lagers. I don't have the equipment or desire to do so. I've faked a lot of great lager-like beers using ale yeasts at lower temperatures or lager yeasts at high temperatures--you just have to do a little research on the yeast to see if it can handle it and determine what results you can expect. I've used the European Ale yeast to great effect in the low 60s using Munich and Vienna as base malts. |
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Jul 16 |
answered | Munich and Vienna Malts - Dullness |
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Jan 21 |
awarded | Revival |
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Jan 21 |
awarded | Student |
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Jan 21 |
asked | Do you use a default/standard base malt? What are the advantages? |
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Jan 21 |
revised |
Should I always use a starter? added 80 characters in body |
