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08-25-2016 3:00 AM

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  • Posted in thread: I forgot to order my hop shots! on 08-23-2016 at 05:07 PM

  • Posted in thread: How to remove acetaldehyde from Pilsner on 08-15-2016 at 03:14 PM
    Had the same thing happen to me using W-34/70 a couple of times. Along with the obvious
    acetaldehyde created by the yeasts, I've also been reading about the affect of oxydation of
    ethanol that turns i...

  • Posted in thread: Spike Brewing Kettle Giveaway on 07-26-2016 at 06:20 PM

  • Posted in thread: Oops, Boil Volume Too High on 07-25-2016 at 08:02 PM
    Yup. Boil that sucker down. A longer boil can at times be beneficial. Add your hops when your
    ready and start your 60 min boil.

  • Posted in thread: Hop aroma/taste staying power on 07-25-2016 at 02:03 AM
    Rick, it's most likely oxidation. Lately there have been a ton of discussions on this. Just do
    some searching and you'll probably find some techniques.We're realizing how sensitive our
    precious hoppy ...

  • Posted in thread: Solved my oxidation woes on 07-21-2016 at 11:07 AM
    Just a quick question. Is one purge considered a complete fill of co2 in the headspace, then
    disconnecting the gas line and venting all of the co2, then repeating?Or is it filling the
    headspace while ...

  • Posted in thread: 1st batch in 25 years! on 07-11-2016 at 02:22 PM
    You can't go wrong with Galaxy. Sometimes I think it's a cheater hop, it's so damn good. Throw
    it in and enjoy!!Welcome back!

  • Posted in thread: Hastings Brew Works Giveaway on 07-06-2016 at 02:40 PM

  • Posted in thread: pH 5.2 stabilizer: how did you conclude it doesn't work? on 07-04-2016 at 11:51 AM
    It's not so much about the pH, but the minerals that this junk contributes. It can be hit or
    miss for people depending on many factors.Lack of control over what you add to your beer can
    make or break ...

  • Posted in thread: Berliner vomit: dump, or reinfect? on 07-04-2016 at 11:44 AM
    Like they said, it's butric acid. My recommendation is to skip the sour mash approach, and go
    with sour worting using a pure lacto culture. If you have access to omega yeast labs, their
    lacto blend is...