Last Activity:05-20-2016 2:56 AM
3 Likes on 2 Posts
Posted in thread: Oak Aging Survey on 04-09-2016 at 09:42 PM
Beer Type: Robust PorterBatch Size: 5IBUs: 38Color: 36Original Gravity: 1.066Amount of Oak
Used: 1.5oz- French Medium toast cubesTime beer spent in contact with Oak: 28Did you soak Oak
in distilled sp...
Posted in thread: Homebrew Supply Keg System Giveaway on 02-28-2016 at 07:34 PM
Russian Imperial Stout all grain looks good!
Posted in thread: HomeBrewSupply Amcyl Brew Kettle w/ 3-Piece Ball Valve Giveaway! on 07-31-2015 at 06:55 PM
count me in!
Posted in thread: Cont'd thin beer... on 04-08-2014 at 08:47 PM
With an FG of 1.015 I don't believe it's the mash temperatures. It could be your carbonation
levels. If you have too much carbonation it can give you a thin mouthfeel. In partial mashes,
you are using...
Posted in thread: Good Yeast For Imperial Stout on 01-04-2014 at 04:09 PM
WLP 013 will ferment your RIS. I just finished aging a 10.8% barleywine and the WLP 013 was a
champ. Big starter, lots of O2, and it took off. 76% attenuation too.
Posted in thread: Glacier Water Dispenser on 09-27-2013 at 01:48 AM
This is paraphrased from the notes I took from the Glacier rep I spoke with, who said the
filter is that the rejection rate of bicarbonates starts at about 98%, but it degrades very
quickly, because o...
Posted in thread: Glacier Water Dispenser on 09-27-2013 at 01:42 AM
This isn't some scam, it's just how RO works. The machine closest to me takes in (on average)
500 TDS water. The product is 4 TDS (99% rejection) and will rise over the course of months to
about 8 TDS...
Posted in thread: Glacier Water Dispenser on 09-25-2013 at 02:56 AM
Be wary of these machines because they're not really RO water machines. I was having problems
with water chemistry, here in the Texas Hill Country, so I started buying the Glacier water. I
Posted in thread: Soapy flavors on 05-26-2013 at 04:36 AM
My my soapy flavor i had in some batches came from water chemistry. My tap water tastes fine,
but it is alkaline and hard. This flavor was most apparent in the batches that had American,
citrus hops. ...
Posted in thread: Firestone Walker Pale 31 extract clone on 04-10-2013 at 01:25 AM
What you are doing is basically a mini mash. Munich and MO have "mashing enzymes" (diastatic
power,) so holding them at 155° is a mash. With that small of a mash, there isn't a lot being