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11-29-2015 6:57 PM

Likes Given: 10

23 Likes on 18 Posts 


  • Posted in thread: Saving a starter on 11-29-2015 at 06:57 PM
    I try to seal off the container is some fashion. I use at least tin foil. Also, I keep my yeast
    in a fridge downstairs that doesn't get opened all that often, which keeps risk of
    contamination lower.

  • Posted in thread: Saving a starter on 11-29-2015 at 04:40 PM
    I don't think I would decant to move the starters to new mason jars and store. There could be
    advantages. But, from my perspective, each time you move a starter to a new container, you
    increase the ri...

  • Posted in thread: Kegging trouble on 11-26-2015 at 02:38 AM
    From my experience, the dip tube and/or poppet are clogged.

  • Posted in thread: New yeast company in Chicago (with a twist) on 10-25-2015 at 02:15 AM
    Reviving a somewhat old thread. Just picked up some Saisonstein's Monster. Looking forward to
    trying it.

  • Posted in thread: Two Hearted IPA: min/ max aging time? on 10-16-2015 at 01:55 AM
    I'm going to throw out a contrary opinion - I prefer IPAs at about 6-8 weeks brewing. Fresh,
    but not too young/green. I would brew first weekend in Nov.

  • Posted in thread: Bourbon aging 5 gallon barrels on 10-16-2015 at 01:44 AM
    Just stumbled across this thread. I brewed a bourbon barrel porter - Northern Brewer all grain
    recipe. 2 ounces of medium toasted oak cubes soaked for two weeks in 16 ounces of bourbon.

  • Posted in thread: Mash Time and Fermentability on 10-13-2015 at 01:37 AM
    Yes, mash time does effect fermentability. You will convert starches to sugar relatively
    quickly but after that you will continue to convert non-fermentable sugar to fermentable sugars
    as they are fur...

  • Posted in thread: Yeast recommendation for Wells IPA on 10-11-2015 at 02:18 AM
    What flavors are in the IPA? I really like 1469, but it is fruity imo. Also, it does not
    attenuate as much as much as some other yeasts. Wyeast london ale 2?

  • Posted in thread: CO2 Regulator barb fitting help please on 10-11-2015 at 02:04 AM
    I don't know if I am following your question. But, the barb should be 1/16 bigger than the I.d.
    of the tubing. 3/8 (6/16) barb and 5/16 I.d. tubing. Soak end of tubing in hot water to

  • Posted in thread: Mash Time and Fermentability on 10-10-2015 at 01:27 AM
    Does the length of the mash affect fermentability, assuming the mash temperature is held
    constant through the entire mash? If so, why?


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