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07-28-2015 12:51 AM

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  • Posted in thread: Berliner Weisse Brew on 07-28-2015 at 02:09 AM
    Leave that one alone and make another quick one.No hops, sour with lacto, keping around 100 F.
    Could take a few days, could take a week. When sour enough (taste it), pitch a lot of yeast (2
    normal am...

  • Posted in thread: How many hop cones to a pound on 07-28-2015 at 01:58 AM
    I've never counted them, but I'd guess about 200-350 thumb sized Cascades would yield a 2 oz
    bag.So ................. I might get a couple of ounces.Wasn't expecting much thist first year,
    but now I'm...

  • Posted in thread: Time frame from flower to hop cone on 07-28-2015 at 01:48 AM
    First year grower here. Seems to me it was somewhere between 2 to 4 weeks to go from first
    flower to first cone.Having fun seeing how they change daily.

  • Posted in thread: Are there any temp tolerant yeast strains out there? on 07-27-2015 at 01:59 AM
    PacMan!At the higher temperatures, you probably should put the fermenter in a water bath to
    prevent the internal temperature from rising too much.

  • Posted in thread: Plastic conicals on 07-27-2015 at 01:55 AM
    Is there any way to actively cool or heat the fast ferment? Looks like you have to take ambient
    temperatures which would be a big negative for me.

  • Posted in thread: First time saving yeast... on 07-27-2015 at 01:48 AM
    Just leave it as is. When ready to use, decant off the liquid and then pitch the solid.Use
    within about a month, and you can straight pitch without a starter.Longer than a month, you can
    still do the ...

  • Posted in thread: Gravity stuck on 07-27-2015 at 01:34 AM
    You didn't answer Yooper's question. Did you use an Hydrometer or a Refractometer to take your
    gravity reading.

  • Posted in thread: Adding cherries to a Belgian extract kit on 07-27-2015 at 01:27 AM
    If you add it, add it after the main fermentation is finished. Active fermentation will tend to
    drive off the aroma, so you want it in as late as possible.The sugars will kick off a second

  • Posted in thread: Priming sugar amount w/ Brett in Primary on 07-27-2015 at 01:12 AM
    Acts just like sacc yeast when used as a primary yeast. Carb as you would for any regular
    beer.I've done plenty, with no issues.

  • Posted in thread: 2nd time extract brew, I have some questions on 07-26-2015 at 05:38 PM
    To explain why IBU's would be limited when using a partial boil: There is a solubility limit of
    roughly 100 IBU's. If you wanted the beer to have 72 IBU's and you were adding half your water
    as top-of...

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