John Snyder - Beer - Beer/Home Brewing - Hobbies

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Expert Profile: John Snyder

Expertise: 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

Experience in the area
41 years in the beer industry,with 20 years as Brewmaster;10 years as brewing Chemist

Education/Credentials
B.S.in chemistry.Brewmasters degree.Sensory training

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Average Ratings
Prestige Points: 2396
Knowledge	9.89 Best of the best
Clarity of Response	9.95 Best of the best
Timeliness	9.93 Best of the best
Politeness	9.96 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		254

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	11/26/08
10	10	10	10	10/03/08
10	10	10	10	08/15/08
10	10	10	10	08/12/08
10	10	10	10	08/14/08

User Comments

Hey, thanks John. More questions spring to mind from your answer, but I'll wait till after the holidays (I'm taking beer to the relatives--they like t
(Jim on 11/26/08)

John: Thank you for your prompt,detailed response. It is very helpful.
(Rick Soderberg on 08/15/08)

Thank you for your help. although it does sound kind of grim, and does make me feel kind of dopey for not checking with someone earlier. I really ap
(Tyler on 08/12/08)

John: Thank you for your timely and thougful response. I will follow up on your recomendations.
(Rick Soderberg on 08/14/08)

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Recent Answers from John Snyder

2008-11-24 various: I believe the head room i was referring to was in connection with transferring beer to secondary storage.Fermentation results in a 100% CO2 atmosphere,thus as you stated protects the beer in the fermenter...

2008-11-23 various: Hi Jim Glad to hear that the hose was the problem.It can be very frustrating,and time consuming tracking down an infection problem,not to mention product loss.Patience and a good bit of detective...

2008-10-19 Bigger batches: Hi Michael Before answering your question: what equipment and size do you have now,include -Bottling set up -heating equipment I.E.stove -refrigeration I.E.refridgerator It may be best...

2008-08-14 acidic taste: A sour vinegary could indicate an Aceto Bacteria infection.The term would be acetic.The ethanol produced in the beer is oxidized,to produce that taste,and air inclusion is needed,such as could be picked...

2008-08-11 fermentation/secondary fermentation: Listed below are things you should not have done: 1--pitching yeast for 5 gallons,in a 2&1/2 gallon batch fermentation is too rapid,and flavors and aromas are produced,that detract from...