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  • Posted in thread: Does my starter look right? on 04-30-2016 at 11:57 AM
    Hello, I am planning on brewing a Belgian Dubbel tomorrow. Wednesday night I made a starter,
    was gone all day yesterday so couldn't observe it, came home this morning and put it in the
    fridge to crash...

  • Posted in thread: Managing production of noticeable alcohols on 04-30-2016 at 11:30 AM
    Since simple sugars are so easily digested by the yeast, they could contribute as that could
    raise the temperature of the beer quickly. I'd lean toward adding them after the main part of
    the ferment i...

  • Posted in thread: Extract beer keeps getting sweet. WHY? on 04-30-2016 at 11:23 AM
    Please post at least a couple recipes including what liquid extract you used and the hops and
    hop amounts. It will help finding where the problem lies.No, boiling the extract isn't the
    problem. No, ad...

  • Posted in thread: Full-boil benefits with BIAB? on 04-30-2016 at 11:10 AM
    How can something conduct heat better if it doesn't shed it? Do you have any understanding of
    thermodynamics or are you just parroting stuff you read somewhere? If the material does not
    shed the heat ...

  • Posted in thread: Irish stout kit on 04-28-2016 at 09:40 PM
    Is that to imply I should have steeped for 60?Steeping dissolves sugars and extracts flavor and
    most of that is done within 30 minutes. It won't hurt to steep longer but the gain from doing
    so is pret...

  • Posted in thread: Full-boil benefits with BIAB? on 04-28-2016 at 11:09 AM
    How do you figure aluminum holds heat better? Based on thermal conductivity it will not!
    Aluminum is used for heat sinks in electronics for a reason, it sheds heat faster than
    steel!No. aluminum condu...

  • Posted in thread: BIAB Advice on 04-28-2016 at 10:49 AM
    Get yourself a Wilserbrewing bag. Custom made to fit your kettle, well worth the money. I get
    all my grains crushed, and have no problem with efficiency, usually hitting my OG number within
    a few poi...

  • Posted in thread: Fermentation chamber question on 04-27-2016 at 11:10 AM
    Nottingham will ferment very clean from the mid 50's to low 60's. If you start it at 55 it will
    take a long time to ferment out, at 60 it will go much quicker. Controlled at these temps (even
    just at ...

  • Posted in thread: Hot liquor tank on 04-27-2016 at 11:03 AM
    Now that you have several opinions on hot liquor tanks, consider just using cold water for your
    sparge. It makes little difference in the quality of the sparge whether you use hot, warm, or
    cold water...

  • Posted in thread: No Body on 04-27-2016 at 10:59 AM
    Take it out of the frig and let it warm up. Give it about 2 weeks like this to mature and then
    put it back to chill. That should bring out the body and enhance the flavor.I bottle my beers
    so it will ...

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