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RBlagojevich

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Join Date:

12-16-2008

Last Activity:

01-02-2014 8:08 PM

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  • Posted in thread: Green Flash Rayon Vert on 01-18-2013 at 10:25 PM
    My sense is that rayon vert has a lot of variation in carbonation level from bottle to bottle.
    The Brett in it works slowly, so the older the bottles are, the more carbed they get.

  • Posted in thread: Which is more important? Cooling the Wort or Pitching yeast early? on 01-12-2013 at 01:29 PM
    the temperature at which you pitch your yeast is one of the the most important factors in beer
    flavor. definitely wait to pitch until you get down a couple of degrees below your desired
    fermenting tem...

  • Posted in thread: different yeast strains and the reduction of DMSO to DMS on 01-09-2013 at 10:44 PM
    Maybe the flavor I'm getting is from chloramines. Meh.

  • Posted in thread: different yeast strains and the reduction of DMSO to DMS on 01-09-2013 at 10:38 PM
    :\ I know. Hence my question?

  • Posted in thread: different yeast strains and the reduction of DMSO to DMS on 01-09-2013 at 07:20 PM
    Explain the off-flavor that you're noticing. If it's a generally sulfury flavor, then there are
    other options. (Some lager strains can be very sulfury and many German hops have sulfur
    injected into th...

  • Posted in thread: different yeast strains and the reduction of DMSO to DMS on 01-09-2013 at 02:08 AM
    It is my understanding the DMS is a byproduct of all yeast during fermentation. It is then
    consumed back by the yeast during the clean up phase post active fermentationPerhaps you are
    not allowing eno...

  • Posted in thread: different yeast strains and the reduction of DMSO to DMS on 01-08-2013 at 09:11 PM
    Are you boiling with a lid on your wort?lol, no :)

  • Posted in thread: different yeast strains and the reduction of DMSO to DMS on 01-08-2013 at 08:03 PM
    I've been experimenting with some new yeast strains lately and also having trouble with DMS off
    flavors in beer. These flavors persist in spite of my having moved to a 2-hour boil, and using
    only pale...

  • Posted in thread: Wyeast 3711 is Rad! on 01-05-2013 at 05:02 AM
    this strain appears to finish its fermentation, and then slooooowly superattenuates all
    remaining sugars. i have to carbonate it conservatively because it just keeps going in the
    bottle. almost like a...

  • Posted in thread: Cold Sparging??? on 01-04-2013 at 10:49 PM
    After reading Kaiser's stuff, I tried a cold sparge on several batches. It worked fine for me,
    with no noticeable ill effects.

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