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  • 0 posts edited
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  • 17 votes cast
Feb
10
accepted What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?
Feb
1
awarded  Commentator
Feb
1
comment What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?
Great answer, thank you. It's been an adjustment moving to this water supply but I'm finally getting a handle on it.
Jan
30
asked What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?
Jan
19
answered Vegan option for lactose?
Jan
18
asked Risk/Reward Question: Should you leave the lid off while chilling wort that is high in DMS?
Jan
18
awarded  Yearling
Jan
10
comment Is secondary fermentation advisable for Belgium witbier?
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).
Jan
10
revised Is secondary fermentation advisable for Belgium witbier?
Clarifying the comment about adjuncts
Jan
10
comment Is secondary fermentation advisable for Belgium witbier?
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).
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. ;)
Jan
8
revised At what alcohol level does alcohol start to contribute sweetness?
typo
Jan
8
answered Is secondary fermentation advisable for Belgium witbier?
Jan
8
answered Waiting to pitch yeast?
Jan
8
asked At what alcohol level does alcohol start to contribute sweetness?
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.
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.
Jul
17
asked Is this beerstone or something else? White haze in my kettle.
Jul
16
answered Can I heat a starter in an erlenmeyer flask on an electric stove?
Jul
16
answered How do I achieve a nuttier flavor?