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11-26-2014 10:41 AM

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21 Likes on 19 Posts 


  • Posted in thread: How much Roasted Barley is too much???? on 11-26-2014 at 04:41 PM
    My experience lines up with the BYO article. Using +10% roast barely can increase burnt off
    flavors if you don't manage the mash pH. This will probably have very roasty flavors. I
    wouldn't be worried ...

  • Posted in thread: Can I reuse an empty PBW bucket? on 11-22-2014 at 07:44 PM
    FWIW. HDPE(#2) can be an FDA approved food safe plastic BUT it has to come from virgin
    material. That is no recycled HDPE is allowed into containers marketed for contact with food.
    So your PBW contain...

  • Posted in thread: Mouse Vapor on 11-20-2014 at 08:01 PM
    Is this meme about you Owly?

  • Posted in thread: mash volumes? on 11-16-2014 at 12:08 AM
    In general, so long as you're within the 1-2qts/lb of grain things will work well. You can go
    higher or lower in some instances but depending on style it can impact flavor or clarity. The
    main concern...

  • Posted in thread: Has my Makgeolli batch gone bad? on 11-16-2014 at 12:00 AM

  • Posted in thread: How much does bottling sugar raise gravity? on 11-15-2014 at 06:43 AM
    4.5oz x 1/16 x 46(for dextrose) /5 = 2.58 points ~=1.0025 which is at the rule of thumb that
    bottling takes 3 points to carbonate for most beer.This link might be useful to book mark.

  • Posted in thread: Turning 25, can I make a beer that will last 25+ years? on 11-11-2014 at 11:14 PM
    f I were you, I'd buy the smaller 375 ml (about 12.5 oz) wine bottles and cork them.Using wine
    bottles as pressure vessels is a gamble. You may be able to find lots of free champagne bottles
    on craigs...

  • Posted in thread: cider gravity question on 11-10-2014 at 05:28 AM
    Must is a completely different animal than wort. As some have alluded to, must is typically
    nutrient(nitrogen in particular) poor. This isn't a bad thing unless you're on a tight
    schedule. Many cider ...

  • Posted in thread: Priming water question on 11-06-2014 at 07:21 PM
    In either case you should use as little water as possible to dissolve the sugar. Corn sugar is
    the same as dextrose and it's well known for producing neutral flavors once fermented out.
    Though it won'...

  • Posted in thread: What are some liquor cabinet staples? on 11-06-2014 at 04:33 PM
    Seagrams 7 Crown is a versatile mixing whiskey. I'd add Flor de caņa rum to the list. Get the 4
    year($18-20) if you just want something a step up from Bacardi gold. There's an 8 year as well.
    If you w...

1°:Haphazard cyser, Graham's English Cider, Cider; Conditioning: Banana wine, Cider, Orange/Clover blossom mead, Cyser, JAOM, In like a Lion RIS ; Drinking: In like a Lion RIS; Mango Melomel

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