CharlosCarlies

LATEST ACTIVITY

• Posted in thread: Fixing under-carbination on 05-04-2013 at 12:26 AM
  The bottles have been conditioning for about five weeks now, However I know they are under
  carbed and it's not just a time thingWhat was the OG? Higher gravity beers often take
  significantly longer.

• Posted in thread: Yeast starter together with dry yeast on 04-26-2013 at 02:34 PM
  diacetyl rest for 60 h at 14,5 deg.COops I missed the 60 hour part. 14.5C comes out to
  58F...somebody pls correct me if I'm wrong but isn't that a bit low for a d-rest?

• Posted in thread: Yeast starter together with dry yeast on 04-26-2013 at 02:31 PM
  Did you check for diacetyl before bringing temps down? I don't have really any lager experience
  so I could be totally off base, but at the lager brewery I'm working at we usually keep it in
  d-rest for...

• Posted in thread: Infection question on 04-25-2013 at 01:21 AM
  Depends on what it's infected with. :)Edit: And most of the common infections are safe to
  drink, but many of them you won't want to.

• Posted in thread: Want to use WL005 but with a West Coast Hop flavor/aroma profile. on 04-24-2013 at 11:12 PM
  Nice...good to see people paying attention to water. :)If you haven't brewed this already, I'd
  definitely add some more calcium chloride in the future. Your calcium is on the lower side of
  acceptable ...

• Posted in thread: Cloudy Heffe Weiss on 04-23-2013 at 06:41 PM
  Why? I was under the impression it was normal to do one.Most wheat malt we use is highly
  modified, so a protein rest isn't only unnecessary, it can actually be detrimental to the body
  and foam retenti...

• Posted in thread: When does Phosphoric become noticeable? on 04-23-2013 at 01:59 AM
  Phosphoric acid is commonly used as well (on almost every beer style that is lighter in color).
  And I have never detected the flavor of phosphoric acid.I finally got to do some tests and at
  least my p...

• Posted in thread: Rice Hull Alternatives on 04-23-2013 at 12:31 AM
  A pound of rice hulls is a LOT.Agreed. To put it in perspective, a local micro friend of ours
  uses one 50# sack in a 2000#+ grainbill (their Hefe). At that rate, with a 10# grainbill you're
  looking at...

• Posted in thread: Cloudy Heffe Weiss on 04-23-2013 at 12:20 AM
  Seems like very odd commentary on this particular style, but maybe there's info we're missing.
  :confused:

• Posted in thread: Yeast starter together with dry yeast on 04-18-2013 at 07:42 PM
  So far so good. I would give check it again in a few days.