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03-23-2010

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10-30-2014 8:29 PM

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  • Posted in thread: Okay to delay between mash and brewing? on 08-15-2014 at 05:40 AM
    Overnight mash might be the closest you could come to what you want. I've experimented with
    this technique with good results. There are several threads devoted to it, as well. Just make
    sure your mash...

  • Posted in thread: Lost Opportunity with Yeast Selection on 08-10-2014 at 08:49 PM
    It's pretty hard to find a RIS from England in my area. I'm sipping on Old Rasputin as I type
    and can definitely see where an english strain might muddle the flavors. My "house" strain is
    actually Den...

  • Posted in thread: Lost Opportunity with Yeast Selection on 08-10-2014 at 06:42 PM
    I've made many a good stout with 1728, and we've had some HBT award winners using 1968 as well.
    Those two attenuate just fine. 80%+, if you plan your recipe right. Both perform very well in
    high gravi...

  • Posted in thread: hypothetical: fermentation chamber set too low, too cold for my Belgian Ale? on 08-10-2014 at 06:39 PM
    My first thought was, "I wonder if OP used 1762?" Guess what? :DSo you had serious fermentation
    at 9 hours? You must have pitched hot, no? Certainly before it got down to 51-52F. That stuff
    ferments p...

  • Posted in thread: Attempted Imperial Stout - Stuck Fermentation? on 08-08-2014 at 05:23 PM
    The beer is actually likely done. The test will be: will it carbonate in the bottle. If so, it
    is done.Why is that a good test? I can think of two as to why it's bad. If it is stuck, it
    could still ca...

  • Posted in thread: Attempted Imperial Stout - Stuck Fermentation? on 08-08-2014 at 05:08 PM
    If you want to sour this, there's no need for a fridge. Just let it ride at room temps. Jolly
    Pumpkin dregs work great for this kind of thing.But, if it tastes good, why mess with it?

  • Posted in thread: Spike Brewing 12.5gal Conical Fermenter Giveaway! on 08-08-2014 at 02:59 PM
    Looks hot. I'll take it!

  • Posted in thread: Funny things you've overheard about beer on 08-07-2014 at 06:12 PM
    They must use the same yeast or malt or maybe water in both...Think it's just the same beer in
    both, only with a different label.

  • Posted in thread: All grain starters on 08-07-2014 at 04:18 AM
    So many bad things stated here regarding canning and food safety.Scary..I know. If you want
    canned wort to be shelf stable, you have to pressure cook it. 212 isn't going to cut it.

  • Posted in thread: Yeast for esb and porter? on 08-07-2014 at 04:09 AM
    My vote would be for 1028, but there hasn't been a bad suggestion yet.

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