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10-18-2011

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02-17-2014 11:08 PM

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  • Posted in thread: Brewing with mineral water on 12-26-2012 at 08:47 PM
    Well beer is 95+% of the beer, Ive always heard that if its good to drink it will be good to
    brew, and have found this to be true in my brewing... The only way to know for sure is to try
    it out.I mean...

  • Posted in thread: Brewing with mineral water on 12-26-2012 at 08:42 PM
    Well beer is 95+% of the beer, Ive always heard that if its good to drink it will be good to
    brew, and have found this to be true in my brewing... The only way to know for sure is to try
    it out.

  • Posted in thread: Laid Off Beer Advice on 12-20-2012 at 12:39 AM
    Sorry to hear about the job :(You could brew lighter ales that dont use as much hops or malts,
    might save a few bucks. Also ive heard all grain is cheaper, although im an extract brewer so I
    cant say ...

  • Posted in thread: homebrew has ruined me for public drinking? on 12-20-2012 at 12:02 AM
    Sierra Nevada isn't pasteurized (or rather, it's pasteurized then innoculated).Please
    explain...

  • Posted in thread: homebrew has ruined me for public drinking? on 12-19-2012 at 04:56 PM
    I know exactly what you mean. After my first homebrew which I was very proud of, I went to my
    local bar and had a craft beer on tap, my "regular" beer, and I couldnt believe how bad it
    tasted. It had ...

  • Posted in thread: What is this? Infection? on 12-14-2012 at 03:36 PM
    Put the lid on and wait another week or two. Opening it like that can allow the CO2 layer to be
    "breezed" out and allow oxygen to take its place.OMOboscoAgreed, however this problem can be
    averted if ...

  • Posted in thread: Astringent Not-So-Brown Ale on 12-14-2012 at 03:11 PM
    I recently had the same issue. I made an american amber with wyeast 1056, and it had a vert
    astringent taste. Its hit or miss w astringency with me, which is very discouraging!

  • Posted in thread: fermenting temp on 12-13-2012 at 05:57 PM
    A bit on the cool side but it will just take a little longer to ferment. I would leave it in
    there for 3-4 weeks in the primary and you should be fine. You shouldget a nice clean finish
    with the coole...

  • Posted in thread: Wort Aeration on 12-12-2012 at 03:55 PM
    Given that any brewer can start aerating with pure oxygen for probably less than $50, I'd
    certainly consider it "low-hanging fruit." There's a reason commercial breweries do it. The
    "large brewery in ...

  • Posted in thread: Wort Aeration on 12-12-2012 at 02:08 PM
    This, as with so many other homebrew questions, always comes down to people wanting to defend
    the way they do things. So few people approach this with an open mind."I do _________________
    and my beer ...

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