Bheher

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Join Date:

12-13-2009

Last Activity:

06-08-2014 2:15 PM

Likes Given: 1

1 Likes on 1 Posts 

    ABOUT ME

  • Pittsburgh Pa
  • Brewing for about 2 years, I think I made good beer once or twice!
  • Drinking and anything
    outside
  • Engineer
  • Jam Bands!
  • None
  • All grain, use a cooler converted into a MLT and sometimes the brew in a bag method.
  • Scottish Ale, SMASH TBD
  • Rye Pale Ale
  • Citrus Hopped IPA
  • SNPA Clone, Brown Ale, AHS Hef (from kit)
  • Male
  • Engaged

LATEST ACTIVITY

  • Posted in thread: Starter Question on 12-18-2013 at 11:12 PM
    It does not matter what temperature you add the DME to the water. The only thing that matters
    is that the DME is boiled for 10 minutes. Make sure when you add the DME the flame under the
    pot is off, t...

  • Posted in thread: Advice on building a brewing sculpture on 12-10-2013 at 03:08 PM
    I just bought a few of these and they seem to work well: I have three of them, one for my
    rims, one for mlt transfer, and one for HLT transfer. I use a Beaglebone black to control their
    speed via pw...

  • Posted in thread: Re-washing yeast from a starter? on 12-06-2013 at 09:24 PM
    If you got three 16 oz jars from a 1 gallon brew then you didn't do it right. So I would just
    throw the 3 jars out. You should have only had one 16 ounce or two 8 ounce jars from a one
    gallon batch. T...

  • Posted in thread: Low on Malt, Honey Substitute? on 10-27-2013 at 06:58 PM
    13 ounces of honey is about the same sugar content as 1.5 lbs of malt. You could do the
    replacement, but it depends on the kind of beer you are brewing. Can you post the recipe?

  • Posted in thread: More dry hop volume = less dry hop time required? on 08-14-2013 at 04:26 PM
    You wont get the same effect but you will get a more of an affect than you would just hopping
    for 2 days with 2 oz. I would keg now, add the dry hops to the keg and carbonate then transfer
    off the dry...

  • Posted in thread: infection? on 02-17-2013 at 10:16 PM
    Yup, looks like lactobacillus to me. I intentionally make beers with this bacteria added. It
    gives a great funky sour quality. Let it age a couple months and see if you like how it taste.

  • Posted in thread: First try at a strong scotch ale on 12-20-2012 at 05:45 PM
    Typically a higher fermentation temperature will have more flavors from yeast esters, lower
    temperatures will result in a cleaner beer with less yeast ester flavors. If you are doing a 5
    or 6 gallon b...

  • Posted in thread: Splitting Ingredients on 12-20-2012 at 05:19 PM
    I agree with logdrum, mrmalty pitching rate calculator says you need 5 grams of dry yeast for a
    3 gallon batch with an OG of 1.045.

  • Posted in thread: First try at a strong scotch ale on 12-20-2012 at 05:11 PM
    Looks like a good start, I would add another dark/crystal malt. Maybe Crystal 40 or 60. This
    will help give you a good caramel flavor that the style is known for. What batch size are you
    brewing and w...

  • Posted in thread: Wyeast activator on 12-20-2012 at 04:59 PM
    Should be ok, just make a starter, if it starts right up then you are fine. I would also let
    the store you bought it from online know. They might send you a new one.

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