Last Activity:12-27-2014 7:54 PM
Age:50 years old
Likes Given: 1002
4955 Likes on 3588 Posts
Posted in thread: i want to do a hopstand beer on 12-27-2014 at 03:17 PM
I like combos of hops, like simcoe/amarillo, chinook/centennial, cascade/centennial, and 7Cs
will pair well with other US citrusy hops.What hops do you have?
Posted in thread: IBUs , how much is too much ? on 12-27-2014 at 01:55 PM
The IBUs don't really matter. I mean, they do, but only in the sense of the OG/IBU ratio.For
example, say we have a beer that is 15 IBUs. That would be fine in a cream ale, with an OG of
Posted in thread: What percent do you set your BK? on 12-27-2014 at 01:45 PM
When I did 5 gallon batches and started with 7 gallons of wort, I'd boil at about 75% with my
5500 w element. When I started making 10.5 gallon sized batches, and using a 4500 w element, I
Posted in thread: Chill how long after natural carbonation? on 12-26-2014 at 10:55 PM
My brewing overran my kegorator space in November, so I naturally carb'd the last beer, which
has been sitting at cellar temperatures ever since. It's now time to imbibe in that last keg,
but never ha...
Posted in thread: receipe for Stella Artois on 12-26-2014 at 04:43 PM
Not sure what you mean by equipment to Lager? I am pretty new to this. All the recipes I have
read say to ferment at like 40 degree's F and it takes up to 12+ weeks?No, for a lager (not an
Posted in thread: Whats on my beer? on 12-26-2014 at 04:35 PM
Would the bucket not being air tight have something to do with it? or just a bucket not washed
well. It was in there for about 3 1/2 weekYes. A wide headspace like that, with not being
airtight, and b...
Posted in thread: building a water profile on 12-26-2014 at 04:32 PM
For a cream ale with 100% distilled water, you will need a few salts. Just as Yooper says, I
would target a Ca ppm of at least 50 using calcium salts to get there. Unfortunately, if you
only use calci...
Posted in thread: building a water profile on 12-26-2014 at 01:00 PM
Anybody have a water profile I could use for a cream ale? I'll be using 100 distilled water as
a base.That's perfect! Adding 5 grams (about a teaspoon) to the water should about do it.I'd
target 50 pp...
Posted in thread: Pearl barley on 12-26-2014 at 12:56 PM
Is it possible to use just the pearl barley for the mash no other grains?No. It's not husked,
and it's not malted. In order to have the enzymes to convert the starch in the barley to
Posted in thread: Sparkloid on 12-26-2014 at 12:25 PM
When you talk about a tannin haze, does that represent a part of the flavour profile? If I use
gelatin to remove a tannin haze, am I also stripping away some of that flavour?Yes.I never use