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10-17-2016 1:19 AM

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  • Posted in thread: Hop storage with ziploc vacum sealer on 10-17-2016 at 02:08 AM
    Out of interest, how much do the bags cost that you split a lb of hops into? These bags are not
    particularly cheap.I usually wait until I use some hops from a bag, and then re-seal in a big
    bag, and t...

  • Posted in thread: Irish Stout Batch on 10-15-2016 at 03:38 AM
    This sounds like what I'm doing. Bourbon, oak chips, and coffee. I'm going to bring the ABV
    from 3.9%, up to about 12%. This means I'll be adding 3 oz bourbon for every 8 oz of Stout,
    plus an oz of ex...

  • Posted in thread: Possible Stupid Question on 10-08-2016 at 03:53 AM
    Does this control, and fermenting at a lower temp 62-64 compared to 68-72, make the
    fermentation take a little longer?Yes!

  • Posted in thread: 1056 harvest - bulging jar lid on 10-08-2016 at 03:48 AM
    No problem. Don't seal jar of fresh harvested yeast. If you have to, crack the seal every
    couple of days.It is just the yeast still working. No contamination issues.I store my harvested
    yeast in Mason...

  • Posted in thread: Need some expert input on hop aroma on 10-08-2016 at 03:40 AM
    Need some expert input on hop aromaMy last couple of ipa's included mosaic hops, both at
    flameout and dry hopped. One was solely mosaic, the other a blend of 3 hops. Come bottling day,
    these brews did...

  • Posted in thread: Wine Thief Question on 10-08-2016 at 03:18 AM
    I use a plastic turkey baster ($1). Obviously I don't use it for cooking too.I have two, one
    for regular beers and a separate one for wild beers.

  • Posted in thread: Irish Stout Batch on 10-08-2016 at 03:14 AM
    Add the oak and bourbon, and then send it my way to dispose of since it will surely be ruined.
    I dispose of beer in the most environmental friendly way ... by drinking it.No risk, no
    problem, and a go...

  • Posted in thread: Kinda rookie question on 10-08-2016 at 02:59 AM
    Your are good. Well made beers will keep for a couple of years or more. Just be aware, that
    this is a 'live' beer and will continually develop. The hop presence will gradually fade, but
    with a decent ...

  • Posted in thread: Repitch On Stressed Yeast Cake on 10-08-2016 at 01:45 AM
    I don't put much into the theory of 'stressed' yeast. Yes, it has worked hard and is worn out,
    but provided you don't over-pitch on the next batch, the yeast will reproduce and you will have
    fresh yea...

  • Posted in thread: I'm having trouble determining how much roasted malt to use on 10-02-2016 at 03:11 AM
    23 lb. pale 2-row1.0 lb. flaked barley1.5 lb. roasted barley1.0 lb. black patent1.0 lb crystal
    800.5 lb. chocolate maltWaaaayyyyyy too much IMHO. I like Stouts and RIS's, but I really don't
    like too m...

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