Last Activity:10-31-2012 1:18 PM
Posted in thread: Alcohol Content on 05-14-2010 at 07:03 PM
Revvy ,That beer doesn't seem to compensate the ABV with the "misc" field.Does beersmith have a
nice library like the beer calculus you gave me?
Posted in thread: Alcohol Content on 05-14-2010 at 06:44 PM
I think I'll do that , and try to back it up with burning off the alcohol content technique.Do
you have a link to the calculator I should use?
Posted in thread: Alcohol Content on 05-14-2010 at 06:00 PM
Is there a way to find out how much alcohol content is in your beer without having an original
gravity?I'm having this issue because I am adding sugar/fruits in the fermentation tank after
some of the...
Posted in thread: O2 micron stone size on 12-28-2009 at 10:03 AM
Hello,I was wondering what different micron stone sizes mean.Would a .5 micron stone create
finer bubbles than a size 2 micron stone?Thank you,Ted
Posted in thread: Yeast Strains & Sugar on 11-04-2009 at 09:35 PM
Do different yeast strains eat different sugars?If not where can I find a list of fermentable
Posted in thread: Need a sweet taste on 11-02-2009 at 03:44 PM
Your best bet is to figure out how to reduce your bitter and sour flavors.I like the bitterness
and sourness , I just want to add more flavors that make it more complex :)Would I be able too
get the l...
Posted in thread: Need a sweet taste on 11-02-2009 at 02:42 PM
Hello,I'm currently working on a recipe, but right now I need to add another adjunct to offset
these tastes I'm getting.Right now my beer is bitter and sour. I think it tastes good, but I
want to add ...
Posted in thread: New from Wisconsin on 10-28-2009 at 04:20 AM
Hey I'm from SE WI (near Milwaukee area) , do you guys ever get together and taste each others
brews n such?
Posted in thread: Wild Yeast in Cold on 10-27-2009 at 01:09 AM
How cold can it be outside till you're not able to capture wild yeast?
Posted in thread: Different way to cool beer. on 10-26-2009 at 11:45 PM
What about using a block of dry ice to cool beer?You could always boost the PPM by using o2
micron, before pitching yeast.