Last Activity:05-23-2016 7:21 PM
Likes Given: 80
72 Likes on 57 Posts
Posted in thread: Unusually High efficiency? When Pils is involved? on 02-21-2016 at 08:11 PM
PPG for MO could be 38-39, so could the Munich. You need the malt analysis, but 82-83% is
Posted in thread: Mojave Red on 09-10-2015 at 10:18 PM
It wont be the same but it will still be really good. Ive used the same grain bill with citrusy
hops and it made excellent west coast amber style beers.
Posted in thread: Chocolate stout = three years in bucket. What should I do with it? on 07-26-2015 at 09:13 PM
I'd taste it then dump it.
Posted in thread: Formulating my first IPA all-grain recipe on 07-26-2015 at 08:10 PM
5% or so crystal is pretty good in an IPA, 10% just doesn't come out dry enough. I like the
added flavor of the 60L but if you want a lighter color beer 15L is fine too. I think 60L will
go well with ...
Posted in thread: Formulating my first IPA all-grain recipe on 07-26-2015 at 08:00 PM
I'd only use a half pound of crystal 60L (no 15l) and double up on the Amarillo.
Posted in thread: Best 4th of July Brew? on 05-24-2015 at 06:56 PM
CAP, or pre-prohibition cream ale.
Posted in thread: Pale ale: grain to glass in 2 weeks? on 04-17-2015 at 12:37 PM
It just has to be cold to get the chill haze. Getting it cold first will drop more yeast too.
Posted in thread: Big Brew Killer Kolsch on 04-16-2015 at 01:13 PM
Kaiser suggests using 80 ppm epsom and 50 ppm calcium chloride along with 3% acid malt for a
kolsch. That's to complicated for me. I'd just use my tap water and add a cap of phosphoric
acid to the spa...
Posted in thread: Priming Sugar 2 Temperature,Fermentation on 04-16-2015 at 12:06 AM
The highest after fermentation was complete. The CO2 is less soluble at higher temps so it will
gas off up to that point. Lowering the temp after fermentation will not add any more CO2.
Posted in thread: Pale ale: grain to glass in 2 weeks? on 04-15-2015 at 10:30 PM
If it's done don't worry if it has dropped or not. Go ahead and rack it. You will still have a
lot of yeast in suspension. Once you get it cold some gelatin is a good idea. It only takes a