Last Activity:03-16-2014 5:07 PM
Likes Given: 9
61 Likes on 59 Posts
Posted in thread: Another stuck fermentation thread!! Repitch my slurry? on 03-16-2014 at 04:12 PM
If it's underattenuated, WLP099 will fix it with minimal flavor impact - that yeast is amazing.
If the problem is unconverted starches, amylase enzyme added to the fermentor will fix it. The
Posted in thread: Anyone try 7C's hops yet? on 03-16-2014 at 02:22 PM
81.3% Crisp Pale Ale Malt12.5% Weyermann Vienna Malt4.2% Crisp C-452.1% Crisp C-15
(Caramalt)Sometimes I also throw in a half pound of wheat.11 AAU Magnum 60'9.1 AAU Centennial
20'0.5 oz 7C's 5'1 oz 7...
Posted in thread: Anyone try 7C's hops yet? on 03-15-2014 at 11:40 PM
I use 7Cs extensively in my house IPA recipe. I get a unique and very pleasant apricot note
Posted in thread: Sulphur in kolsch on 03-14-2014 at 02:07 PM
Sulfur reduces even without CO2 scrubbing, but CO2 will of course accelerate the process. I
don't know what chemical/biological/physical process accounts for this.When making any sort of
Posted in thread: A Tribute to Hunahpu on 03-12-2014 at 07:17 PM
On BA though, the general consensus was the el catador members were losing their minds.Well,
many of us were surprised by the sale of the beers that we, erroneously, believed were more or
Posted in thread: 899 days! What's the longest you've ever gone from brewday to bottling? on 02-22-2014 at 03:02 AM
I just bottled (corked and capped) the first half of a 5-gallon batch of Flanders Red that I
brewed in September of 2011 - a total of 899 days in primary and secondary. I will keg the
rest, and then u...
Posted in thread: First time yeast starter question on 02-21-2014 at 12:47 PM
Yes - if you double the starter size, you double the fermentables.
Posted in thread: Weird Calc with Beersmith on IBUs on 02-21-2014 at 12:45 PM
I verified it on my copy of BeerSmith. It's a bit odd.
Posted in thread: So Kolsch is really a third type of beer??? on 02-20-2014 at 11:31 AM
Qhrumphf has got it correct - it depends on the definition. We in the U.S. would call it an ale
that is lagered (ale referring to the yeast, lagering to the process). Germans call it, loosely
Posted in thread: Accidentally Under-Pitched 5 g yeast in 6 gallons. Should I add more? on 02-20-2014 at 11:24 AM
Can you clarify what you made and what the original gravity was? I assume it wasn't beer since
you used wine yeast. EC-1118 is a monster and will relentlessly ferment most musts out to utter