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11-28-2016 5:01 AM

16 Likes on 14 Posts 


  • Pacific Northwest
  • Brewing,fly fishing
  • Biochemist
  • Male
  • Married


  • Posted in thread: Roasted Barley on 11-27-2013 at 07:03 PM
    The "burnt coffee flavor" you refer to is characteristic of roasted barley. If you feel that is
    too intense for you then you used too much for your preference. Based on my preferences, 8%
    inclusion of...

  • Posted in thread: Who's brewing this thanksgiving (or the day after)? on 11-27-2013 at 06:50 PM
    I brewed two beers for Thanksgiving. An Irish Red ale and a biscuit amber. The day after
    Thanksgiving I am trying a high gravity brew of my lawn mower lager, a favorite of my Christmas
    guests who are ...

  • Posted in thread: WY1728 Sottish Ale short ferment on 11-27-2013 at 05:49 PM
    OK. An update on one of my brews with this yeast. One of my 3 brews with this yeast was a
    scotch ale which I fermented in the range of 58 - 60 F. The primary fermentation went very
    quick in about 3 da...

  • Posted in thread: WY1728 Sottish Ale short ferment on 11-21-2013 at 06:55 PM
    I happen to be using this same yeast in 3 brews over the last few weeks and have had the same
    observations. Very fast at primary fermentation. 2 brews were done at about 66 F and one at 60
    F. All 3 we...

  • Posted in thread: Will DMS age out or Do I dump my beer? on 04-13-2012 at 08:48 PM
    Mr Lucky 13: DMS or the corny aroma and flavor is considered a characteristic of a cream ale.
    So some DMS character in your beer is fine unless you find it objectionable. DMS comes from a
    compound in ...

  • Posted in thread: Review of wheat malt? on 04-13-2012 at 08:27 PM
    William:Good question! Floor malting refers to the germination step in the malting process. To
    backup a bit, the malting process consists of 3 steps; steeping, germination and kilning or
    drying. The s...

  • Posted in thread: An explanation of Volumes of CO2 on 04-05-2012 at 05:30 PM
    Are you looking for something like this for you use? a commercial brewery, they measure the
    temperature and pressure in a bottle or keg and use the chart to determine volumes of CO2. The
    apparatus is...

  • Posted in thread: When do yeast produce esters? on 03-22-2012 at 08:08 PM
    Here you go. This should answer some of the questions. Dr Malt

  • Posted in thread: Drop out Yeast in starter? on 03-12-2012 at 10:52 PM
    Make your starter a few days ahead of time so you have time to put it in the frig (40 to 45 F)
    for at least 24 hrs up to 48 hrs.. This will give the yeast time to settle out. On brewday,
    pull the vess...

  • Posted in thread: Grain mill for Christmas on 12-13-2011 at 07:40 PM
    Assuming you are going to use the mill over the long term (more than a year or two), I would
    suggest you continue saving until you can buy a good quality mill setup. I have a no name mill
    and it has s...