Last Activity:12-27-2012 6:44 PM
Posted in thread: Johnson Analog Temperature Controller Temperature Profile on 10-11-2010 at 03:58 PM
There are all sorts of variables at play here - the ambient temperature around the fridge, how
many times you open/close the fridge door, the volume of air vs. thermal mass of cold kegs in
the fridge ...
Posted in thread: How's this look for a scotch ale on 07-31-2009 at 07:13 PM
Thanks for all the help! I was originially planning on golden promise malt, but my LHBS doesn't
carry it. And I think I'll stick to 4 oz of the peated malt.
Posted in thread: Starbucks to experiment with beer? on 07-24-2009 at 05:58 PM
I like the look on their face when I use crazy terms like small medium or large.PatEvery now
and then when I'm in an ornery mood I'll deliberately do that just to see if I can get in an
argument - "no...
Posted in thread: How's this look for a scotch ale on 07-24-2009 at 04:32 PM
That's a good point. I brewed a similar recipe last year (but lost the actual recipe so I'm
going from memory). One thing of which I'm sure is that the peated malt was 4 oz and I wanted a
bit more smo...
Posted in thread: How's this look for a scotch ale on 07-24-2009 at 04:16 PM
I'm trying to get a really smoky scoth ale here, with more maltiness than hoppiness. this is
for a 5 gallon batch. Any suggestions or thoughts are appreciated!Mash:.5 oz. Burton water
salts 8 lbs 8 oz...
Posted in thread: steeping grains take longer to mature? on 05-23-2009 at 12:32 AM
the Tannin flavor will mellow out somewhat with time, but this batch will probably never be one
of your best. stick to the 150-155 range next time and you'll notice the improvement. also make
Posted in thread: Glass carboys rock...until you drop one! on 05-23-2009 at 12:27 AM
OK, just one thing to add about BB's. I aerate my wort by shaking the BB on the bottom corner,
and I've never had one break. personally, I just don't see how glass is worth the risk. I know
that risk ...
Posted in thread: Low attenuation, high FG ? on 05-22-2009 at 11:32 PM
With a OG over 1.060, it becomes harder and harder for the yeast to thrive in the wort. So
given the fact that you underpitched combined with the high OG, I'd say that 1.024 is going to
be about as lo...
Posted in thread: Neverending fermentation on 04-07-2009 at 03:12 AM
I'd leave it for a while. You're better off erring on the side of leaving it on the yeast cake
too long than racking it too soon. It may take quite some time for the fermentation to end, and
Posted in thread: stuck sparge = anger on 11-06-2008 at 08:16 PM
I've not had a stuck sparge with the holed nylon hose put back in the braid, with a ton of
holes drilled in it, for over a dozen batches..including several with 14.5 pounds of grain in a
5 gallon cool...