User Scott

2 votes

1 answer

358 views

Contamination (SCOBY/Acetobactor) or possible over-use of a fining agent?

asked Jul 9, 2013 at 16:27

8 votes

1 answer

2k views

Can enough capsaicin adversely effect yeast?

asked Feb 9, 2014 at 7:14

5 votes

3 answers

10k views

Can you mash for too long?

asked May 7, 2013 at 5:55

7 votes

4 answers

3k views

Safely adding enzymes (e.g. Beano) to lower final gravity

asked Mar 20, 2014 at 16:32

4 votes

2 answers

4k views

Determining beer quantity when FG and weight are known

asked Jun 5, 2013 at 11:39

2 votes

1 answer

116 views

How do I calculate a turbid mash schedule?

asked Apr 1, 2015 at 4:38

4 votes

2 answers

3k views

Hop extract substitution

asked Jun 27, 2013 at 17:54

8 votes

4 answers

3k views

What is the scientific explanation behind open fermentation leading to increased esters and yeast flavor & aroma?

asked Feb 4, 2014 at 15:29

7 votes

3 answers

41k views

Primary fermentation is still bubbling after 2 weeks. What are the consequences?

asked Nov 7, 2012 at 4:18

2 votes

3 answers

7k views

CO2 tank slowly losing gas, not sure where the problem lies

asked Jul 4, 2013 at 4:10

6 votes

4 answers

9k views

How much distillers yeast do I use in a 5 gallon batch of beer?

asked Aug 2, 2011 at 2:14

2 votes

1 answer

261 views

Can I wash/re-use all that yeast in the blowoff

asked May 19, 2013 at 15:43

6 votes

1 answer

1k views

Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?

asked Mar 20, 2014 at 4:03

7 votes

1 answer

203 views

Does skunking only occur after fermentation starts or finishes?

asked Mar 12, 2014 at 2:37

1 vote

2 answers

338 views

What are good food grade safe/temperature tolerant finishes for wooden mash paddles?

asked Nov 19, 2013 at 11:42

2 votes

1 answer

253 views

Why is it common practice to rack off primary for secondary re-fermentation?

asked Nov 13, 2013 at 21:00

3 votes

3 answers

330 views

Will yeast clean up diacetyl generated in a sour mash?

asked Sep 29, 2013 at 0:47

3 votes

2 answers

1k views

How high in ABV can a beer be before the yeast is too stressed to re-use?

asked Aug 2, 2013 at 4:12

3 votes

1 answer

2k views

bottles not fermented after 3 weeks of conditioning. Good or bad?

asked Jun 8, 2013 at 1:40

1 vote

1 answer

2k views

Kegging vs. Bottling (force-carbonated), what's the difference in taste?

asked May 25, 2013 at 21:27

2 votes

2 answers

2k views

Recovering from low mash efficiency - under-shot pre-boil gravity

asked Mar 25, 2013 at 16:29

5 votes

2 answers

1k views

How to calculate ratio of crystal malts to get 75L

asked Feb 12, 2013 at 4:05

6 votes

2 answers

3k views

Will Jalapeno or Habanero peppers adversely effect yeast

asked Jan 14, 2013 at 6:17

3 votes

1 answer

1k views

Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation

asked Jul 29, 2011 at 1:59

3 votes

1 answer

461 views

How to reduce head when aerating wort with an aquarium pump

asked Jul 28, 2011 at 13:37

4 votes

1 answer

4k views

Best practices when adding sugars during the fermentation process

asked Jul 25, 2011 at 5:01

Stack Exchange Network

26 Questions

Contamination (SCOBY/Acetobactor) or possible over-use of a fining agent?

Can enough capsaicin adversely effect yeast?

Can you mash for too long?

Safely adding enzymes (e.g. Beano) to lower final gravity

Determining beer quantity when FG and weight are known

How do I calculate a turbid mash schedule?

Hop extract substitution

What is the scientific explanation behind open fermentation leading to increased esters and yeast flavor & aroma?

Primary fermentation is still bubbling after 2 weeks. What are the consequences?

CO2 tank slowly losing gas, not sure where the problem lies

How much distillers yeast do I use in a 5 gallon batch of beer?

Can I wash/re-use all that yeast in the blowoff

Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?

Does skunking only occur after fermentation starts or finishes?

What are good food grade safe/temperature tolerant finishes for wooden mash paddles?

Why is it common practice to rack off primary for secondary re-fermentation?

Will yeast clean up diacetyl generated in a sour mash?

How high in ABV can a beer be before the yeast is too stressed to re-use?

bottles not fermented after 3 weeks of conditioning. Good or bad?

Kegging vs. Bottling (force-carbonated), what's the difference in taste?

Recovering from low mash efficiency - under-shot pre-boil gravity

How to calculate ratio of crystal malts to get 75L

Will Jalapeno or Habanero peppers adversely effect yeast

Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation

How to reduce head when aerating wort with an aquarium pump

Best practices when adding sugars during the fermentation process