Last Activity:10-10-2014 9:19 PM
Likes Given: 12
18 Likes on 18 Posts
Posted in thread: Summer Saison Recipe Critique on 07-04-2014 at 12:35 AM
What was the mash temp?Sent from my iPhone using Home Brew
Posted in thread: Fully Automated Brewery Senior Design on 01-16-2014 at 10:33 PM
Just another thread that makes me wish I'd gone to engineering instead of biochemistry. One can
learn to brew great beer without a biochem degree, but brewing is very much an engineering
Posted in thread: Starbucks vs Exit 6 brewpub on 01-07-2014 at 06:41 PM
Just business. They have to defend their trademark or it becomes invalid. Bad idea to name a
product that similarly to a well known brand. You think you could market a Sevens Up beer with
seven hop va...
Posted in thread: Whats wrong with fermentation? on 01-07-2014 at 03:36 PM
I wouldn't cold crash before transferring onto dry hops. Just my style. I keep it simple. Not a
lot of info available on cold vs. warm. If you don't have to transfer to get your hops in the
Posted in thread: Adding alpha-galactosidase to carboy (ONE FOR THE EXPERTS!) on 01-07-2014 at 03:33 PM
Experiments are always fun. Good luck!
Posted in thread: Adding alpha-galactosidase to carboy (ONE FOR THE EXPERTS!) on 01-06-2014 at 06:33 PM
I work for a brewery. This is what happens when unfiltered beer is pasteurized.
Posted in thread: Whats wrong with fermentation? on 01-06-2014 at 03:27 PM
Diacetyl is a chemical compound that yeast make during fermentation. It has a flavor and aroma
of movie theater buttered popcorn. Diacetyl is added to fake butter flavoring. Yeast will take
Posted in thread: Whats wrong with fermentation? on 01-03-2014 at 04:47 AM
dry hopping isn't to style for a kolsch. To cold crash, bring the beer down to 33 degrees for
at least 3 days.
Posted in thread: Applying the scientific method to fermentation on 01-02-2014 at 07:58 PM
Yeah, I guess that would be one way of doing it. But CO2 production doesn't necessarily tell
you alcohol content does it? I would imagine different sugars yield different product
Posted in thread: Applying the scientific method to fermentation on 01-02-2014 at 07:46 PM
Density change is roughly linear with respect to time during the most active fermentation
period (day 2-4 generally). Most enzymatic reactions have a strict maximum rate due to the
affinity of the enz...