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Beer/Expert Profile

Spencer W Thomas

U.S.

Available

Expertise

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.

Experience in the area

I am an award-winning homebrewer and hold a Beer Judge Certification Program rank of National. I have been brewing beer and mead for over 15 years.

Publications

Zymurgy, Brewing Techniques

Average Ratings

Recent Reviews from Users

User	Date	K	C	T	P	Comments
Mark	07/14/09	10	10	10	10	Thank you for your time and expertise!
Thain	06/02/09	10	10	10	10
skip	04/16/09	10	10	10	10	Thank you very much.
mark	03/09/09	10	10	10	10	Response was helpful. I can only assume .....
Todd	01/08/09	10	10	10	10

Recent Answers from Spencer W Thomas

2009-11-19 Home Brew Store:

What you are describing is a "brew on premises" operation. I have seen a few of these, both around where I live in Michigan and also in California. If you are letting your customers pitch yeast and ferment

2009-09-29 alcohol content:

Basically, 1% sugar turns in to 1/2% alcohol. Thus a 10% sugar solution (100g of sugar added to 900g of water) will produce approximately 5% alcohol if it is completely fermented out. Thus, if you

2009-08-28 The AWFUL Smell:

I think your only recourse would be to somehow pipe the smell out a window. Perhaps you could use some "dryer vent" hose. Tape it down to the top of the bucket, covering the airlock, and stick the other

2009-08-04 Brewing Cider:

Hi, Dave, Apologies for my delay in responding to your question. The most common "brewing" sugar that is not fermentable is lactose. Unfortunately, many people suffer digestive upset from lactose,

2009-07-13 mead:

Well, 6 or 7 lbs of honey in a 5 gallon batch will make a fairly light mead, so the "watery" character is not surprising. At that strength, there would be no difference between a dry mead yeast and a

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