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JCrazy84

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Join Date:

02-28-2012

Last Activity:

10-29-2014 7:28 PM

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    ABOUT ME

  • I am a chemist who decided to go to law school.
  • Law Student
  • Joe Powell
  • Coheed and Cambria, Queens of the Stone Age
  • Quad, Lambic, Citrus IPA #2.
  • Abbey Ale, Apfelwein, Meantimeish Porter
  • Chocolate Cayenne Stout (Bottled on 4/24/2012),Honey Lemon Ginger Beer (Bottled on 6/16/2012), Citrus Double IPA (Bottled 6/19/2012), Tripel, EdWort's Apfelwein, Strawberry Wheat, Pumpkin Spice, Apricot Kolsch Style, Rare Vos "Clone", My Christmas Beer, Patersbier, Honey Lemon Ginger Beer #2, Skeeter Pee, Caramel Apple Hard Cider.
  • Male
  • Single
  • Akron
  • Ohio

LATEST ACTIVITY

  • Posted in thread: Lambic (BOS, 3rd BOS and Two Golds) on 06-23-2014 at 03:18 PM
    I'll copy what I said above regarding smaller barrels:Consider:Surface Area= 2(pi)r^2 + 2(pi)rh
    Treating them like perfect geometric cylinders, even though that isn't EXACTLY
    true....225L/60ish gallon...

  • Posted in thread: Lambic (BOS, 3rd BOS and Two Golds) on 01-31-2014 at 02:17 PM
    I have read many posts about sours not turning out or tasting like vomit from too much o2 when
    just using a bucket for long aging. So most threads on this form encourage aging in glass vs
    the bucket. ...

  • Posted in thread: Infection- About to go Nuclear. on 05-09-2013 at 06:12 AM
    Yeah, 40 would slow it down, but from what I understand, it may not stop it completely. The
    bottles got a bit worse (more carbonated) as times went on, but nothing ridiculously
    noticeable, or to the p...

  • Posted in thread: Infection- About to go Nuclear. on 05-09-2013 at 04:39 AM
    So far, they have been okay. But, I have only been kegging for ~5 weeks. I would think I would
    notice something after 4 weeks at ~40F. If I bottle my next batch, after replacing bucket,
    wand, and spoo...

  • Posted in thread: Infection- About to go Nuclear. on 05-09-2013 at 04:14 AM
    Okay, so, I want to make sure I am not missing anything before I go nuclear tomorrow and get
    all new plastic equipment.So, I have had a few batches that have become gushers in the bottle.
    I have made ...

  • Posted in thread: Stuck Fermentation Belgian Strong Dark/Quad on 02-15-2013 at 11:17 PM
    I wasn't really asking anything, just merely stating my plan of attack. The only problem with
    doing the split from the get go, is that since I do PM's and not full boils, I have to dilute
    to 5gal in t...

  • Posted in thread: Stuck Fermentation Belgian Strong Dark/Quad on 02-12-2013 at 05:10 PM
    Okay, so here is what I am thinking. Say it is 15% right now, if I got my best possible
    attenuation, and if I got to my best attenuation it would be 18%.I have my blonde in bottles,
    still with the sam...

  • Posted in thread: Stuck Fermentation Belgian Strong Dark/Quad on 02-04-2013 at 04:36 AM
    But, and forgive me if I'm missing something, you're going to get 100% from that DME, right?
    So, that's: (28+12.8+8.5)*.85+108=1.149.9DME is only about 75%-80% fermentable under normal
    circumstances. ...

  • Posted in thread: Stuck Fermentation Belgian Strong Dark/Quad on 02-03-2013 at 05:44 PM
    More time is needed. 2 weeks elapsed, correct? This is a 6 month beer in the whole process.
    Right now, 27 days have elapsed. I realize this beer takes a long time, but I don't think after
    the yeast st...

  • Posted in thread: Stuck Fermentation Belgian Strong Dark/Quad on 02-03-2013 at 03:50 AM
    While possible, I normally average about 85% for efficiency, when I calculate out efficiency by
    hand on this one, saying it is 85% gets me a gravity of 1.128. The candi syrup is 32 ppg,
    rather than 46...

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