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02-06-2007

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02-26-2015 6:34 PM

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  • Posted in thread: Extract "Gose" Question on 03-09-2015 at 06:58 PM
    No, you don't need a separate set of equipment for this recipe.What you might want, however, is
    some food grade lactic acid to achieve some sourness. With this recipe, I would add it to
    taste, post-fe...

  • Posted in thread: A recent Clarity Ferm experiment - part 1 on 09-24-2014 at 01:32 AM

  • Posted in thread: Water adjustment strategy on commercial system. on 03-14-2014 at 01:54 AM
    Do you also use your HLT water for cleaning? If so, I don't know if I would take the time and
    expense to add acid and minerals to water that would be more effective cleaning if you just
    left it as-is....

  • Posted in thread: Help with my water. on 03-13-2014 at 12:14 AM
    I suppose you want to be sure that you get a chance to brew a second batch, huh?Alkalinity
    would be reduced by half, yes. If you dilute 50/50 (or more), you may want to add back some
    calcium chloride ...

  • Posted in thread: Help with my water. on 03-13-2014 at 12:02 AM
    You could use lactic acid to bring your pH down on lighter beers or dilute with DI water (which
    reduces all your ion counts proportionately).Honestly, though, for your first beer? Maybe
    consider brewi...

  • Posted in thread: Using Bru'n Water to determine how to modify home water - help? on 03-12-2014 at 11:54 PM
    Caveat: I haven't plugged your numbers into the spreadsheet myself, so this is off the cuff.I
    would omit the chalk. You probably don't need the calcium, and you may only need the additional
    alkalinity...

  • Posted in thread: Nottingham Poll on 01-29-2014 at 08:35 PM
    So...is there a temperature at which folks get English character from Nottingham without
    getting any odd tartness? I recently pitched Notty at 62F, warmed to 65 over the first 24-36
    hours, and then to...

  • Posted in thread: Maximizing use of my sole fermentation chamber? on 01-26-2014 at 04:09 PM
    Fermentation control is most critical in the first 48 hours, and then to a lesser extent to
    ensure full attenuation and clean up of diacetyl, etc. I don't think your beer will suffer much
    -- if at all...

  • Posted in thread: Vanilla Coffee Bean Blonde on 01-25-2014 at 09:53 PM
    Since you are in Michigan, I have to ask: have you had OddSide's Bean Flicker? Reading your
    recipe reminded me of that beer...

  • Posted in thread: Need help fast!!! on 01-25-2014 at 01:12 AM
    Boiled and cooled tap water is better, but wort will do in a pinch. You can expect to lose some
    yeast cells when you rehydrate in wort, so the beer might be a little slower to show signs of
    fermentati...

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