Last Activity:11-12-2012 1:55 PM
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 01-12-2012 at 05:03 PM
After having amazing success the first time I used this method, I just had a bottle go KABOOM
on me on my second go.This time, the cider was less carbonated than the last time, and, when
the bottle bl...
Posted in thread: Calling All San Francisco Brewers on 12-18-2011 at 09:29 PM
who do you plan guiding? People that have never brewed before, so that any kind of setup might
be interesting? Or experienced brewers so that you'd like to get people doing elaborate stuff?
Posted in thread: bottling after 10 days on 12-18-2011 at 09:19 PM
I think the real debate hear is brewing science versus anecdotal evidence. All of what we are
arguing over is more or less rpoven by the scientific evidence found in actual brewing texts
and biology b...
Posted in thread: Salvaging vinegar beer with liqueur framboise? on 12-18-2011 at 08:57 PM
unless the liquor is totally unsugared, it has enough alcohol to kill the acetobacter once
added, or all of the bugs are dead, you are just going to turn the liqueur into more vinegar.
Posted in thread: repitch at bottling? on 12-15-2011 at 04:12 AM
I have had my first attempt at a wild-yeast brew in the primary for 7 months now and am ready
to bottle it. I'm not sure if I should pitch some yeast on it when I prime, just prime, or do
neither and ...
Posted in thread: Safrole is not nearly as dangerous as you would think on 01-16-2011 at 01:33 AM
EFaden -- Unfortunately, I know very little about health topics related to pregnancy and
female-specific anatomy and physiology, so I am less qualified to offer an opinion. In my own
searches, I have ...
Posted in thread: Safrole is not nearly as dangerous as you would think on 01-16-2011 at 12:22 AM
First, let me state that I believe i am qualified to offer an opinion because I am a practicing
biochemist and can more easily find and perhaps understand the data out there. However, I am
not an expe...
Posted in thread: "Newbie has lots of questions" thread!! on 01-15-2011 at 11:19 PM
the basic equation behind all of fermenting is:Sugar --> ethanol + CO2. Adding more sugar and
letting the yeast eat it will result in more alcohol in the end. If you seal up the container
and there is...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 01-15-2011 at 06:11 AM
Just wanted to drop in and say I followed the instructions in the original post with great
success. I started at 1.060 and Nottingham yeast, waited until 1.016, then bottled. I knew from
Posted in thread: Brewpubs in downtown San Francisco? on 04-28-2010 at 04:22 AM
heh. If you guys think the attitude at Toronado is bad, you haven't A) been to toronado
frequently enough and B) haven't been to some of the other SF bars I've visited.If you plan on
taking the Anchor...