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  • Posted in thread: Dough-in speed. FG Thin mashes and fine-milling. Any correlation? on 10-07-2015 at 10:58 AM
    This is my preferred method as well. I do find it interesting that it still takes considerable
    time for the mash temp to stabilize. My initial temp readings are around 3-4 degrees above my
    temp around...

  • Posted in thread: Massive Ales on 10-06-2015 at 11:13 AM
    At the amount of alcohol your beer have, most yeast will be at about their tolerance level and
    will have difficulty fermenting out the priming sugar. Since Champagne yeast is supposed to
    have higher a...

  • Posted in thread: confused over german HB advice vs american HB techniques on 10-05-2015 at 10:48 AM
    Don't expect to brew the perfect anything on your first few attempts. You can expect to brew a
    tasty beer. It's best to start out with simple processes and recipes, and as you get more
    proficient and ...

  • Posted in thread: Flask vs Beaker? on 10-03-2015 at 12:58 PM
    That's a very good deal on a 5L flask. Since I'm starting to do some lagers, I might have to
    get one.Why? Gordon Strong has said that he often uses a single smack pack for his lagers. Do
    you really ne...

  • Posted in thread: Look At My Fermenter After One Hour on 10-03-2015 at 11:43 AM
    The trub you are seeing is called cold break. It's normal and when the ferment is done it will
    compact down to a very thin layer that is then covered with yeast. There really isn't much trub
    there as ...

  • Posted in thread: Infection?!? on 10-02-2015 at 11:50 PM
    I tasted my sample, and it tasted like a Belgian Trippel. Is that normal for still-fermenting
    beer? (Again, it's an American Pale Ale)If you didn't control the temperature during the
    fermentation you ...

  • Posted in thread: Flask vs Beaker? on 10-02-2015 at 11:47 PM
    Read through this article. Then forget the stir plate unless you are really short on time and
    can't set up the yeast starter a day sooner. Mason jars are cheap and they work well for making
    starters, ...

  • Posted in thread: Beer went sour on 10-01-2015 at 10:49 AM
    Your carboy only needs a good cleaning and then quit using it for secondary. It will work
    really good for making ciders. Most beers don't really benefit from a secondary and it opens
    another route for...

  • Posted in thread: Fermenting too hot? on 10-01-2015 at 10:38 AM
    Thanks all for the feedback. This is my first batch, and I actually had accidentally cooled the
    wort too much (75*) before adding yeast, so maybe it will even out? :/Being that I'm this new,
    I have ha...

  • Posted in thread: Recipe Help on 10-01-2015 at 10:26 AM
    Not sure I completely understand your malt situation. If I am correct and you have a can of lme
    marris otter. And you are looking for a fall/autumn style beer. I think I would go with 1/4
    hallertau fo...

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