887 reputation
1615
bio website
location
age
visits member for 4 years, 1 month
seen Apr 28 at 21:32

Oct
24
comment 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.
Mar
12
comment 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 .
Mar
6
comment 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.
Jan
21
comment 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.
Jan
21
comment 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.
Jan
21
comment Should a starter be hopped?
Hops tends to inhibit bacterial growth more that yeast, so some people hop their starters highly to prevent infection.
Jan
20
comment Is there a problem if one forgets to sanitize caps?
possible duplicate of Boiling bottle caps
Jan
20
comment How can I achieve smokey flavours?
+1 for do-it-yourself
Jan
20
comment Is homebrewing beer legal in Ontario Canada?
Voted to close; too localized & too "meta" (not about brewing, but about laws about brewing).
Jan
19
comment Small Space & Apartment Brewing: Fermentation
FYI, it looks like several of the links to your other questions are broken, pointing to the wrong questions.
Jan
12
comment Boiling bottle caps
Likewise. Some bottle caps rust when the metal part (not the plasticized inner part) is exposed to water or sanitizer.
Jan
11
comment How to transport homebrew
Most commercial beer is pasteurized or filtered, so I'd say that's an apples-and-oranges comparison.
Nov
29
comment 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.
Nov
27
comment How to Properly Oxygenate Wort
possible duplicate of Wort aeration on a budget
Nov
21
comment 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.
Nov
15
comment 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!).
Nov
14
comment My beer tastes like green apples.
Yup, give it another month and it should be all right.
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.
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!