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04-07-2010

Last Activity:

02-06-2012 8:20 PM

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  • Posted in thread: Water tank cooling strategies on 06-20-2010 at 04:38 PM
    Yeah, I've got that going. That only works up to 100% humidity, though--this guy is in a little
    side closet and in this weather (June in a tiny NY apartment) I couldn't even manage to get it
    down belo...

  • Posted in thread: Water tank cooling strategies on 06-20-2010 at 03:32 PM
    Let's talk about cooling strategies. I've got my carboy in a plastic tub of water, but the
    ambient temperature of the apartment is high enough that it gets to around 76 (tub temp) if I'm
    not careful, ...

  • Posted in thread: Calibrating FG for priming sugar additions on 06-06-2010 at 08:03 PM
    I didn't actually measure the FG of my beer until I had already added the priming sugar--it had
    been four weeks, so I'm not all that concerned about bombs. The FG reading post-priming was
    1.010 (Rogue...

  • Posted in thread: Stand-up mixer for a yeast starter? on 05-03-2010 at 07:18 PM
    Has anyone tried using a KitchenAid (or any other stand-up mixer) to make a yeast starter? If I
    sanitize the bowl and the whisk attachment, could I just whisk the yeast with the starter wort
    for while...

  • Posted in thread: Bottle exploded (probably?) -- How do I slow fermentation? on 04-09-2010 at 03:32 AM
    Thanks! I did move them straight to the fridge, and opened one today. They all seem carbonated,
    but at the normal level--nowhere near a bomb, or even anything resembling a gusher. Probably
    just the on...

  • Posted in thread: Bottle exploded (probably?) -- How do I slow fermentation? on 04-08-2010 at 05:04 AM
    Yeah, I've got even more info, partly for the help and also because I hope it'll help others.
    Most bottle bomb threads are on the beginners thread from people who don't read directions
    well.The bottle...

  • Posted in thread: Saison with Belgian Wyeast 3726 Farmhouse Ale Yeast on 04-08-2010 at 04:45 AM
    Yeah, I brewed something pretty close to a Saison with the Wyeast Belgian Specialty private
    reserve. Same deal, where I bottled at 1.010 after about 3 1/2 weeks. I ended up with a bomb,
    though (there'...

  • Posted in thread: Bottle exploded (probably?) -- How do I slow fermentation? on 04-08-2010 at 04:05 AM
    Long time reader, first time poster.I just opened my fermentation closet this evening and one
    of the bottles had seemingly exploded. I didn't actually see/hear it, but there's shattered
    bottle glass a...

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