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Beer/Experts
| Expert | Average Ratings | Expertise |
|---|---|---|
Chris BushmanAvailable
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I've been homebrewing beer and mead for about 15 years. I've made beer trips to the Netherlands, the UK, France, Germany, and Belgium. | |
Matt DickU.S.
Available
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I have been a home brewing for about 20 years, been a member of the Chicago Beer Society, and designed a beer-tasting course and curriculum. I would love to encourage you along the road of beer appreciation as well as beer brewing. | |
Alan WardU.S.
Available
|
I am a home brewer who has been brewing for ten years. For us brewing is a family activity with everyone helping in some small way. We brew mostly all grain batches, but we do some kits. I have built all of our equipment. We bottle and keg. Drop us an line, we will be glad to assist with answer or help you find where the answer is. In October 2008 we will be opened the Brigadoon Brewery & Brew School at the Texas Renaisance Festival. Where we offering hands on training and live period appropriate all grain brewing through ..... | |
Keith PattonAvailable
|
Home Brewing Techniques, all grain, partial mash and extract brews, formulating recipes, cloning commercial beers, kegging, bottling, home brew equipment, clarifying, trouble shooting beer and conducting tastings. | |
John SnyderAvailable
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I will answer questions about the brewing of beer,it`s process flow,quality control,and raw materials used in the brewing process.Brewing calculations, recipe formulations,and solving of brewing,fermenting, storage and finishing problems,will also be answered | |
Spencer W ThomasU.S.
Available
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I am happy to answer questions about beer, beer styles, and home brewing of beer. I`m not interested in talking about how to drink a lot of beer at once. | |
Ed WestemeierU.S.
Available
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Award-winning beer writer, columnist, and brewing consultant, as well as Grand Master Beer Judge. I can provide descriptions of beer styles and comparisons between commercial examples. Advice on how to evaluate different beers. Use of different ingredients in brewing. Details about brewing technology, both commercial and homebrewing. Please don't ask me about old beer bottles, ashtrays, etc. | |
Dave NyceU.S.
On Vacation
returns 11/09/2009 |
I have been brewing beer at home for more than 10 years. Would like to help other people get started. I can recommend equipment, methods, ingredients, and estimate what it would cost to get set up. I have travelled a lot in Europe, and have tried many kinds of beer. |
Recent Answers
2009-10-31 bottle aging beer:
The beer might not be any good any more, but you can try it and find out. There are not generally any toxic contaminants in compromised beer. It might not taste very good, but it probably isn't poisonous
2009-10-26 When to rack to secondary:
Don't worry -- that's not surprising at all. Your primary fermentation was fine, since you got down that far. Fermentation was not complete, since your airlock was still active. When you moved it to
2009-10-03 kegging/carbonation:
Sorry it has taken so long. 1. Fill your keg up as full as you can but leave room to add the lid. Then charge the keg and bleed the air out. The fuller the less air will be in it. 2. Kegging
2009-09-30 cider kit:
You can bottle 1/2& barrel 1/2;however,if doing so,you would leave a big headspace in the barrel.All that headspace air would greatly affect the taste,as time goes by.Oxidation being the culprit. The
2009-09-29 cider kit:
You can use the same equipment,both for cider and beer,but once you have used it for 1 or the other,do not use for the other.Bottling,or barrel cider is one's preference.Bottles are a better fit for your
Answers by Expert:
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