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05m50dan

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Join Date:

11-01-2010

Last Activity:

12-28-2014 3:43 PM

Likes Given: 5

4 Likes on 4 Posts 

    ABOUT ME

  • I am a Certified Dialysis Nurse by profession, brewer by choice!
  • Brewing and finding new
    beer to sample.
  • Dialysis Nurse
  • Daniel
  • I got into brewing with my brother. Picked up "The Complete Joy of Homebrewing", watched a couple Youtube videos, and purchased a starter kit from Midwest Supplies, and dove in. Haven't looked back yet. I've done a lot of kits mostly from Midwest, but started doing recipes, and now have moved onto an all-grain 10gal Keggle setup. I have a 1 tap keg system, and am working on moving up to a 4 tap (1 dedicated to Nitrous stouts) in a Keezer. Best brewed beer so far...Russian Imp Stout.
  • Edwort's Robust Porter
  • 12 Gal 60 Minute IPA
    5.5 Gal Lite Rye Ale
  • Blueberry Mead
  • Dogfish Head Pumpkin Porter
    Russian Imperial Stout
    Rosemary Octane IPA
    Harvest Hard Cider
  • Fuggin' Pale Ale (all Fuggles!)
  • Male
  • Engaged
  • Atco
  • NJ

LATEST ACTIVITY

  • Posted in thread: Cream of Three Crops (Cream Ale) on 06-06-2014 at 12:10 AM
    18 hours after pitching.

  • Posted in thread: Cream of Three Crops (Cream Ale) on 06-05-2014 at 03:43 PM
    Brewed 5gallons yesterday. Didn't have Willamette hops so i subd in Saaz. Pitched with Wyeast
    Kolsch II yeast in a 1.6L starter. Did a 2 hour Mash @148, had to run out for a bit, then
    boiled 60 min. O...

  • Posted in thread: Slanting yeast on 04-09-2014 at 12:35 AM
    My method is to put in a 400* oven for 90 minutes.To use dry heat to sterilize you need to rest
    for 24 hours then repeat this process for a total of 3x. Its called Tyndallization. Spores from
    bacteria...

  • Posted in thread: Slanting yeast on 04-09-2014 at 12:27 AM
    Your really not supposed to sterlize plates in the pressure cooker, as the process creates too
    much condensation. You are supposed to use dry heat to sterlize.This isn't necessarily true.
    Actually usi...

  • Posted in thread: Slanting yeast on 04-02-2014 at 12:56 AM
    I usually add 10 ml sterile wort to the slant and shake. Then let sit for 24-48 hours until I
    start to see signs of fermentation. Then transfer to 90 ml of sterile wort.Sent from my Galaxy
    Nexus using...

  • Posted in thread: Slanting yeast on 03-30-2014 at 04:52 AM
    Well, they may not be pretty, but what's is the purpose of the slants... To grow and store
    yeast. If the year are growing in there, and nothing else, then you should be fine. Next time
    add more agar t...

  • Posted in thread: Slanting yeast on 03-21-2014 at 08:15 PM
    For my slants, I was using the original recipe of 35g DME, 400ml water, 2.5g Agar. I got the
    powdered Agar from cynmar. It was only store loose for about a day after slanting, maybe it
    needed more? I ...

  • Posted in thread: Slanting yeast on 03-20-2014 at 12:31 AM
    Gave slanting a try, here's a pic of my first attempt. I dunno, it doesn't look as good as
    everyone elses slants, kinda watery and not a whole lot of yeast growth. Not sure if I'm doing
    something wron...

  • Posted in thread: Is this a lactose infection? on 03-06-2014 at 06:50 PM
    Ah, then just sanitize well.Sent from my Nexus 7 using Home Brew mobile app

  • Posted in thread: Is this a lactose infection? on 03-06-2014 at 04:16 PM
    If anything, it may be brettanomyces. What you saw may be the start of a pellicle. Its a
    coating on top of the beer that Brett produces as a response to oxygen exposure. If that's the
    case, you will l...

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