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11-02-2011

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05-06-2016 9:30 PM

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  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 04-21-2016 at 03:05 PM
    Well then I suppose your answer is a difference of isomerization with a higher gravity
    wort.Yes, that has been my point all along. But what I have been trying to get at is this:Is
    the recipe shooting ...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 04-20-2016 at 06:42 PM
    It could, but I'm guessing AA% variation is more at play than wort isomerization.No, it's not
    AA% variation. With my software, I entered the same AA% as the recipe on the first post with
    the O.G. set ...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 04-18-2016 at 10:27 PM
    The recipe found in the first post of this thread says that the IBUs = 36.My software comes up
    with a different number but that could be due to my settings.I'm curious. Does this 36 IBUs
    calculation t...

  • Posted in thread: gelatin finings? on 01-08-2016 at 11:02 PM
    I have had great success with using gelatin in the past. I bloom for an hour in cold water.
    Heat to 160. Stir the solution into the cloudy beer for about 2 minutes. I usually get very
    clear beer in 2 ...

  • Posted in thread: Cider Competition Categorie on 09-15-2015 at 02:10 PM
    Depends on just how pronounced the whisky barrel flavor is. If it's mild and supporting of the
    cider, then entering it as a common cider is fine. If the barrel is a dominant/major flavor,
    then enter i...

  • Posted in thread: Cider Competition Categorie on 09-14-2015 at 06:26 PM
    If I make a cider that would be considered a Common Cider, Category 27A, (based on the 2008
    BJCP guidlines) and then I age it in a wooden whiskey barrel, would it still fit in the Common
    Cider categor...

  • Posted in thread: Keg Force Carbing Methods Illustrated on 06-23-2015 at 09:06 PM
    They don't!You think Budweiser leaves beer sitting in massive tanks for weeks on end? Do you
    have any idea how much that would cost?They filter it. To get out the yeast. Budweiser turns
    out a batch in...

  • Posted in thread: Keg Force Carbing Methods Illustrated on 06-18-2015 at 06:59 PM
    Why? What do you think is happening during those 3 weeks? If the keg is in a refrigerator, then
    the temperature is too low for the yeast to actively be doing anything. I suppose they could be
    falling ...

  • Posted in thread: Keg Force Carbing Methods Illustrated on 04-30-2015 at 03:09 PM
    ...I'll set the appropriate CO2 pressure for the Vol/CO2/Temp I'm looking for on the regulator,
    and shake until I hear the regulator stop hissing. Usually takes around 4-5 minutes. Bonus is,
    you *can'...

  • Posted in thread: Keg Force Carbing Methods Illustrated on 10-31-2013 at 10:12 PM
    Thanks Red!

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