Last Activity:06-20-2016 12:17 PM
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173 Likes on 135 Posts
Posted in thread: Would anyone be interested in an "ask a pro" type sub? on 11-20-2015 at 08:59 PM
Wow, hadn't logged in for a while and it seems this blew up. It seems the community does not
see any added benefit so I will drop it at this point. I like the article idea, if anyone has
any topics or...
Posted in thread: Would anyone be interested in an "ask a pro" type sub? on 11-13-2015 at 11:40 AM
I'd think the problem is that 90% of the posters on here think they are pro's and you'd just
spend all your time trying to defend your position.It's a nice offer, but I think it would end
Posted in thread: High FG question on 11-13-2015 at 11:30 AM
That seems pretty inline with a medium attenuation yeast like WLP0028.
Posted in thread: Would anyone be interested in an "ask a pro" type sub? on 11-13-2015 at 11:20 AM
There are a few of us that are professional brewers around here, is there any interest in
hearing our answers to questions, or hearing our stories, our perhaps our views on homebrew in
general (i kid,...
Posted in thread: Brew day mistake, late addition of sodium metabisulfite :/ on 11-13-2015 at 11:16 AM
Have you had a problem with chlorine taste in the past? If you have highly chlorinated water
that has caused problems in the past, i can't imagine why adding to the mash vs strike water
would be a pro...
Posted in thread: Good recipe with no crystal on 10-12-2015 at 11:16 PM
I'd use that pale LME with a bit of victory. The cascade and amarillo would make a tasty pale
ale-ish combo. US-05 all the way.
Posted in thread: Ascorbic Acid to lower mash pH? on 10-12-2015 at 11:13 PM
Sounds like a good start then.
Posted in thread: CaraMunich II is not equivalent to Crystal 40 on 10-12-2015 at 08:04 PM
This is an important point. Munich is made a bit differently than crystal malts so it will have
a different profile, relying on color only is going to become a problem is the finished beer.
Posted in thread: Pitch starter for infection? on 10-12-2015 at 07:59 PM
The sour will not go away if it's an infection. That yeast is known to have low attenuation. Is
it just green or do you think it is actually infected?
Posted in thread: Mash pH in check but but high pH post boil. on 10-12-2015 at 07:52 PM
Was the mash sample well homogenized? Could be sampling error. what kind of beer is it? A
kolsch post boil pH will be much different than a double IPA post boil pH for example.