Last Activity:04-22-2014 6:52 PM
Likes Given: 55
118 Likes on 115 Posts
Posted in thread: Primary got a little warm on 04-22-2014 at 11:48 PM
A Vanilla Porter with Wyeast 1056 American Ale. Would 65 be more appropriate for a porter?For
an American porter I like the yeast character subdued. 65°F with 1056 would probably do that.
Warmer may a...
Posted in thread: Primary got a little warm on 04-21-2014 at 01:51 PM
I agree, the temperature in the second week is much less critical than the first. What style of
beer are you making and which strain are you using? 68°F-70°F would be reasonable for a
Belgian, but wou...
Posted in thread: Estimating cell counts of slurry on 04-20-2014 at 12:25 AM
I agree that counting the cells on a hemocytometer using a microscope is the only way to know
for sure, but for the most part 1 billion cells per ml of settled slury will get you close
Posted in thread: Wyeast smack pack out for 6 hours on 04-18-2014 at 11:02 PM
I have a Wyeast smack pack sitting out for 6 hours, fully inflated in a room that is about 70F.
Can I put it back into the fridge and use it again another day?I had to end my brew day and
dump my wort...
Posted in thread: using gypsum with DME on 04-18-2014 at 10:50 PM
Wow! that is amazing info, Thanks! One question though, am I to assume that the minerals that
come from DME are distributed to wort in a linear fashion? For example, It would take me about
6 lbs of DM...
Posted in thread: using gypsum with DME on 04-16-2014 at 11:52 PM
The folks at Briess were kind enough to tell me exactly how much mineral content to expect from
their extract. I have more details in my book including recommend additions, but in a nut
shell:A 1.060 ...
Posted in thread: How to maximize brew quality? on 04-16-2014 at 11:44 PM
Great beer can be made with extracts. There is a section in the end of my book that goes into
detail. The big three I see are:1) Keep it clean2) Fermentation temperature3) Adequate cell
count.In my ex...
Posted in thread: Final gravity too low, can this be fixed? on 04-07-2014 at 01:43 PM
You could add CaCl post fermentation. I use the same small samples experimentation as with
other post fomentation additions. Pipettes are useful for this.You may consider adding biscuit
malt or Specia...
Posted in thread: Final gravity too low, can this be fixed? on 04-01-2014 at 12:10 AM
Maltodextrin mostly adds to mouth feel. There really isn't much of a taste to it. The malt in
the grain bill will contribute the most to the malt profile. You might consider steeping some
crystal and ...
Posted in thread: Final gravity too low, can this be fixed? on 03-30-2014 at 05:31 PM
You could add Maltodextrin. It's what is left behind after yeast have fermented all of the
simple sugars and maltos. 8oz is a common addition for a 5 gallon batch. This will boost the
final gravity 4 ...