Last Activity:12-20-2014 5:15 AM
Likes Given: 2
11 Likes on 10 Posts
Posted in thread: Using Torrified Wheat for Head Retention on 12-17-2014 at 01:44 AM
1/2 lb of flaked barley works wonders for head retention.
Posted in thread: American wheat beer: Windsor or west coast ale? on 06-07-2014 at 01:16 AM
I like Wyeast 1007 German Ale for my house wheat beer, but it is based on an altbier and is not
Posted in thread: Is Second Staging Necessary? on 05-22-2014 at 07:23 PM
There is a certain depth of trub after primary fermentation completes. If I siphon directly to
my keg from primary, I tend to inevitably suck up more than I want from the bottom, and my
first pint or...
Posted in thread: Hop stand on 05-22-2014 at 05:44 PM
I've read this thread and a few others on the topic of hop-stands, as well as the two BYO
articles that have been cited (the hop-stand article, and the one on Stone brewing where it is
mentioned that ...
Posted in thread: American Red Ale on 03-14-2014 at 11:57 PM
Just kicked another keg of this great beer.
Posted in thread: Dry yeast expiration? on 10-16-2013 at 01:53 AM
You could always make a starter to boost the cell count if you're worried about it. There is
nothing wrong with doing that with dry yeast; I've done it more than once.
Posted in thread: Fusel flavor in Wheat on 10-08-2013 at 02:52 AM
Rehydrating at too high a temp would kill off a bunch of yeast, leading to a lower pitch rate
than you intended. I don't know that low pitch rate is a cause of fusels; I thought high ferm
temp led to ...
Posted in thread: Batch Sparge Volumes. Not Understanding Needed Volumes on 10-06-2013 at 01:54 AM
Yes, you can dump all the sparge water in at one time and then do one long drain to collect all
your wort, provided you have enough room in your mash tun to hold all the water. This is how I
do it, an...
Posted in thread: Clearing? What would you suggest? on 10-05-2013 at 03:40 AM
Whirlflock in the boil for 10 minutes, and rack the beer to a secondary for a week before
bottling to allow additional clearing.
Posted in thread: What sized starter should I use? on 10-05-2013 at 03:31 AM
For years, I have made what most people consider to be small starters with little lead time,
but fermentation always starts within 24 hours, finishes within 4-5 days, and I never have