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| bio | website | |
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| age | ||
| visits | member for | 2 years, 7 months |
| seen | May 12 at 5:03 | |
| stats | profile views | 7 |
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Oct 24 |
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What is the ginger bug, actually? In case the link ever goes dead, I'll summarize it: Ginger Beer Plant is kind of like Kombucha mother, it's a symbiotic colony of Saccharomyces florentinus and Lactobacillus hilgardii. |
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Mar 12 |
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Which commercial bottles are good for repurposing? It's an inexpensive, hand-held, red plastic capper with two swinging arms. For instance, homebrewit.com/aisle/p/4016 . |
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Mar 6 |
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How can I use my oven to sanitize equipment Sounds right. That's the temperature you sterilize milk at, anyhow, and in both cases, you're trying to kill lactobaccili. |
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Jan 21 |
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What are the pros and cons of adding specialty grains to the mash? @JackSmith: In my opinion, "How to Brew" is, in general, overly concerned with minor details that are unlikely to appreciably affect the quality of a beer. I tend to side with Papazian's "Relax. Don't worry. Have a homebrew." methodology. |
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Jan 21 |
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What are the pros and cons of adding specialty grains to the mash? @JackSmith - I can't say for sure, but I don't imagine the relatively small amounts of specialty grains would significantly affect mash chemistry. |
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Jan 21 |
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Should a starter be hopped? Hops tends to inhibit bacterial growth more that yeast, so some people hop their starters highly to prevent infection. |
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Jan 20 |
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Is there a problem if one forgets to sanitize caps? possible duplicate of Boiling bottle caps |
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Jan 20 |
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How can I achieve smokey flavours? +1 for do-it-yourself |
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Jan 20 |
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Is homebrewing beer legal in Ontario Canada? Voted to close; too localized & too "meta" (not about brewing, but about laws about brewing). |
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Jan 19 |
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Small Space & Apartment Brewing: Fermentation FYI, it looks like several of the links to your other questions are broken, pointing to the wrong questions. |
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Jan 12 |
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Boiling bottle caps Likewise. Some bottle caps rust when the metal part (not the plasticized inner part) is exposed to water or sanitizer. |
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Jan 11 |
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How to transport homebrew Most commercial beer is pasteurized or filtered, so I'd say that's an apples-and-oranges comparison. |
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Nov 29 |
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Is it necessary to aerate wort when pitching onto an existing yeast cake? Any reason why not to re-use yeast? It's a pretty common practice. |
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Nov 27 |
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How to Properly Oxygenate Wort possible duplicate of Wort aeration on a budget |
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Nov 21 |
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Proof dry yeast, or just pitch it? My LHBS, which prides itself on fresh, high-quality ingredients, insists that I pitch dry yeast directly into the wort. For older/sus yeast, that may not be the case. |
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Nov 15 |
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Are some types of beers easier to brew than others? Pre-fab worts are an easy, cheap way for you to cut your teeth on the fermentation & bottling processes (you don't have to invest in a boil kettle or primary fermenter, and you cut out the most involved part of making the beer); however, if you like beer, you probably won't like kit beer (the Brew House pale ale was my first beer, and I didn't find it anywhere near as good as extract beer -- a little more effort and supplies will make you a much better beer!). |
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Nov 14 |
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My beer tastes like green apples. Yup, give it another month and it should be all right. |
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Nov 11 |
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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 |
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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! |
