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04-22-2014 3:02 PM

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  • Posted in thread: Strong Beer (US-05 or Notty) on 04-05-2014 at 07:03 PM
    I'm thinking of finally brewing up a barley wine. I was just wondering what people would say is
    generally a more attenuation yeast and which tolerates higher alcohol levels.My recipe will be
    85% 2-row...

  • Posted in thread: whats up with the 2013 citra crop? on 02-07-2014 at 10:03 PM
    I used Citra the for the first time a few weeks back in a PA. I noticed the pungent garlic
    onion scent when i opened it but once it went into the beer (1oz at flameout) all that left and
    I got the cla...

  • Posted in thread: Capping Heineken Bottles on 02-06-2014 at 10:35 PM
    Personally I do 90% of my capping in Heineken or Stella bottles. They're just far easier to
    come by and I clean out my friends bottle dumps when I need them. Wing cappers haven't worked
    for me but i h...

  • Posted in thread: Your House Beer on 01-26-2014 at 08:03 PM
    So I've been working on an amber that would serve as a "house beer" , one that would always be
    stocked in my fridge. Anybody else brew up a "House beer" that they always keep on stock and if
    so what i...

  • Posted in thread: To sparge or not to sparge on 01-21-2014 at 12:55 AM
    I don't spare and my efficiency is fine (80's). Do you use a bag big enough to fit your pot in?
    If not,then your grains don't have enough room and that might be a source of your problem.
    Also, do you ...

  • Posted in thread: To sparge or not to sparge on 01-20-2014 at 11:06 PM
    So I'm just wondering do you guys normally sparge your BIAB's ? I did about 3 BIABs with pretty
    low efficiency and newer sparged in them just using all my water in the kettle. I've noticed
    that this i...

  • Posted in thread: How long do hops last ? on 01-17-2014 at 02:42 PM
    So I plan on doing a BIAB 3 gallon tonight. I'll most likely be doing an IPA next week. Now my
    hops come in roughly 2oz packets and I'm only using about 1oz for the 3gal batch today. Can
    they store in...

  • Posted in thread: Awful tasting Allgrain on 12-21-2013 at 05:53 PM
    Haydn-Juby, I agree with Yooper about the water. You might try RO for a batch as an experiment.
    Check this: brew two half batches on the stove too. It is almost impossible to maintain mash
    temps tha...

  • Posted in thread: Awful tasting Allgrain on 12-21-2013 at 05:12 PM
    Water during a mash is a whole different animal than water used for extract brewing. The
    minerals in mash water are important because they impact pH during the mash. If your pH is too
    high or too low,...

  • Posted in thread: Awful tasting Allgrain on 12-21-2013 at 04:10 PM
    You definitely want to stay under 160 during the mash. I'm wondering about your water- harsh,
    astringent, and metallic sounds like water issues to me.What kind of water are you using?Spring
    water that...


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