Beer/Expert Profile

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Recent Answers from John Snyder

2011-10-22 Oiled Up:

Summer and winter beer consumption is basically symbolic.    Life is good again as spring arrives,bringing vitality  summer spending times with friends in the sun,long days,  thus more production of less

2011-09-12 FERMENTATION:

1-- know the starting Specific Gravity ( O.G. )of the wort,before fermentation  2--take the Specific Gravity (final gravity ) at the end of fermentation    Calculation:    The amount of Co2 produced for

2011-07-31 alcohol table:

I'm not sure I understand your question,as written.I'm assuming you want to compare the S.G. of beer before fermentation to S.G.after fermentation,to determine alcohol content,using temperature corrections

2011-04-27 Fermentation Temps for Wyeast Ringwood ale 1187:

1---type of yeast strain        yeast is major contributor to ester formation    2---increase wort aeration        3---brew lower gravity    4---decrease the attenuation limit    5---hold fermenting temperatures

2011-04-25 Fermentation Temps for Wyeast Ringwood ale 1187:

The formation of esters has already taken place.The fermentation you have described has been completed.The main ester is ethyl acetate.In small concentrations has a pear like aroma,in large concentrations