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05-01-2015 11:55 AM

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  • Posted in thread: High temp pitch on 05-01-2015 at 04:51 PM
    The book Yeast talks in detail about this type of scenario, although there are very few, if
    any, references to peer reviewed papers to back up claims.I guess I need to reread that book

  • Posted in thread: Vanilla wine not starting on 05-01-2015 at 03:50 PM
    When it comes to stabilizers/preservatives, they are 'used up' as they 'prevent/kill' yeast. It
    is possible to just keep pitching more and more yeast and eventually you will over come them.

  • Posted in thread: High temp pitch on 05-01-2015 at 02:02 PM
    Woodland... so from what you are saying is that there could be negative effects on the yeast
    viablity for a rapid cool off from 30C to 20C? That seems plausible, is that was the data

  • Posted in thread: Kegging an infected beer? on 04-30-2015 at 06:01 PM
    you can probably get the metal sanitized, but will have to toss the ruber parts, including
    O-rings and beer line, and rings in the taps. Why would you want to risk that? If you taste it
    and it tastes ...

  • Posted in thread: High temp pitch on 04-30-2015 at 04:49 PM
    you should be ok.... 30C is warm, but not to warm for the yeast.... yeast will go up to about
    40C before they start dying. NOW you are correct that there could be some off flavors, but if
    you correcte...

  • Posted in thread: Using a scale for precise brewing? on 04-30-2015 at 04:37 PM
    I'm having fun brewing, no worries there. My wife really enjoys the experimental recipes aspect
    of brewing and I think I enjoy the process control end of things. I'd like to get my process
    precise eno...

  • Posted in thread: Using a scale for precise brewing? on 04-30-2015 at 04:33 PM
    Since the density of liquids change with temperature, I was wondering...what if I made my water
    measurements using a digital scale? I could just plant my mash tun on the scale, zero it, and
    pour water...

  • Posted in thread: Stuck Before I Start on 04-30-2015 at 04:23 PM
    OP - to save money, you can do this've only bought 1
    bucket from a store (7.9 oversized... using it for making wines - which a...

  • Posted in thread: First true homebrew beer made... WOW on 04-30-2015 at 12:55 AM
    OP a good rule of thumb for beers is "75%" meaning most ferments of malts with most yeasts go
    75% of the og to fg... so 1.054 gets you about a 1.013fgSome yeast would do 80% some will only
    do 60% but ...

  • Posted in thread: Not sure if I have enough yeast...what to look for? on 04-28-2015 at 04:57 PM
    Yeast cells needed are a function of the sugar concentration and the wort volume. your batch
    size at 2.5 gallons would almost halve the yeast you need if your OG were less than 1.060 I
    think recommend...


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