VIEW MY

KMOX

Gift Premium Subscription To KMOX

Join Date:

05-21-2007

Last Activity:

09-20-2011 12:08 PM

    ABOUT ME

  • College Station, TX
  • ...er...homebrewing?
  • Academic Advisor/PhD Student
  • Kyle Mox
  • I got into brewing with a *gasp* Mr. Beer kit that I received for Christmas (2007) from my amazing wife. Three batches later, I upgraded to a traditional set-up...

    ...three batches after that, I went AG...

    ...and the saga continues.
  • Paso Doble - A Belgian dubbel brewed with piloncillo sugar and leuven yeast.
  • Wildflower Wheat - An American weat with chamomile and orange blossom honey.

    Sterling Pale Ale - JZ's pale ale with only sterling hops.

    Brown Ryed Girl - An American brown ale with chocolate rye.

    Organic Chemistry - An all-organic Cream Ale.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: First batch! slowed fermentation?!?!? on 08-11-2010 at 12:31 PM
    There's no need for a secondary fermentation, unless you're adding fruit or expect to age it
    for an extended time.In terms of temperature, once you're past the initial growth phase of the
    yeast cycle,...

  • Posted in thread: First batch! slowed fermentation?!?!? on 08-09-2010 at 06:10 AM
    Check your gravity. It might have already fermented out.What is the recipe? What was the OG?
    Don't rely on your airlock to indicate fermentation. Is there still a kreusen?

  • Posted in thread: Does anyone else only take a pre-boil gravity? on 07-27-2010 at 01:04 AM
    @ Tinga - Yes, I realized after I hit 'post' that someone would point out that gravity changes
    with evaporation. I had forgotten to say that one thing that is spot-on consistent is my
    evaporation rate...

  • Posted in thread: Does anyone else only take a pre-boil gravity? on 07-26-2010 at 01:16 PM
    I have been in the habit of taking the pre-boil gravity measurement lately, and I'll tell you
    why:1) I make a lot of fine-tune adjustments to my system, and I vary the water/grist ratio of
    my mash, de...

  • Posted in thread: Long Lag Time Creates DMS? on 07-13-2010 at 04:48 AM
    Like I said, I chilled down to about 80 or so, then cooled in the fermenting fridge overnight
    to 60. So it could have stayed relatively warm for a long period of time.I'm not concerned
    about boiling o...

  • Posted in thread: Long Lag Time Creates DMS? on 07-12-2010 at 04:42 PM
    No, nor did the recipe have any pilsner malt.I just noticed last night that in The Homebrewer's
    Companion, Papazian also attributes the cooked vegetable flavor to long lag times.

  • Posted in thread: Long Lag Time Creates DMS? on 07-12-2010 at 06:10 AM
    I'm thinking of John Palmer's note in How to Brew that diacetyl can result from long lag
    times......in this case, I'm starting to think that the DMS flavor is a bacterial infection
    that's hiding behin...

  • Posted in thread: cherry bourbon stout on 07-12-2010 at 05:43 AM
    How did it taste?

  • Posted in thread: Long Lag Time Creates DMS? on 07-12-2010 at 05:37 AM
    Well, a long lag time would allow for a bacterial infection, I suppose.I've just read in a
    couple of places that DMS can result from long lag times. I'm wondering if the other poor
    fermentation practi...

  • Posted in thread: Am I likely to be contaminated? on 07-12-2010 at 02:10 AM
    You could always re-boil it, to be safe.

FORUM SIGNATURE
I don't drink no more. And I don't drink no less.
0 COMMENTS
POST A COMMENT