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Beer/Expert Profile
Expertise
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.
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Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| david | 11/19/09 | 10 | 10 | 10 | 10 | Thanks for your prompt reply! |
| david | 11/17/09 | 10 | 10 | 10 | 10 | Ed, Thanks! I always get a timely ..... |
| David | 10/26/09 | 10 | 10 | 10 | 10 | Thanks for you help. It is not ..... |
| Tom | 03/25/09 | 10 | 10 | 9 | 10 | Thanks. I question my dedication to staying ..... |
| Sam | 02/06/09 | 10 | 10 | 10 | 10 | Thanks for your response. I just didn't ..... |
Recent Answers from Ed Westemeier
2009-11-17 Aging IPA:
The bitterness of the high hopping rate used in an IPA will gradually mellow out over time. The flavor will also change, as it will with any beer. Whether that change is for the better or the worse depends
2009-11-16 Imperial:
To find the distributors, you would have to ask the importers. Check Black Eagle Imports in California, and High Falls Brewing Co. in New York. You can use Google to find their phone numbers. There may
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
2009-04-18 Stuck Fermentation:
Whoever told you that didn't give you the whole story. There are two groups of enzymes that have to work in the mash in order to give you full conversion. They're called alpha and beta amylases, and they
2009-04-18 Stuck Fermentation:
There are quite a few things to consider. Here are a few: The fermentation might actually be finished, despite the high gravity reading. You don't say what the starting gravity was, but most yeasts
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