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| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 6 months |
| seen | May 12 at 5:03 | |
| stats | profile views | 7 |
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Nov 11 |
awarded | Student |
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Nov 11 |
asked | How can you use an oaken barrel for secondary fermentation? |
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Nov 11 |
comment |
How do I convert between all-grain and extract recipes? Keep in mind that certain specialty malts (e.g. Cara-Pils) need to be mashed, and can't be steeped for an extract brew the way crystal, chocolate, etc. malts can. |
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Nov 9 |
awarded | Supporter |
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Nov 9 |
awarded | Teacher |
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Nov 9 |
comment |
Are some types of beers easier to brew than others? Especially the last point; the roasted flavour of chocolate malt and black patent malt is strong enough that it'll cover up mistakes and immaturity. Of paramount importance is using good yeast; if you find your beers all taste the same and sub-par, use a better yeast! |
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Nov 9 |
answered | Should you rehydrate dry yeast? |
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Nov 9 |
answered | Book for beginners |
