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04-15-2014 4:07 PM

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  • Posted in thread: Amarillo/Simcoe IPA on 04-11-2014 at 01:35 AM
    Can you expand on how you calc. KO/Hopstand adds? Also, you go to 1:1 OG:IBU for your IPAs,
    even with a bunch of IBUs coming from late hops. Interested to hear more...

  • Posted in thread: Amarillo/Simcoe IPA on 04-10-2014 at 05:39 PM
    I think you can 4 oz total @ KO and dryhop. I don't know if the aroma intensity between 6 and 4
    will be noticeable enough to merit the extra hops. Looks good tho.

  • Posted in thread: Pitched lager yeast warm on 03-29-2014 at 01:40 PM
    I brewed up a maibock with maple sap last night, 1.070, oxygenated, pitched a slurry of
    w-34/70. Thought I set the fermentation temp at 47, but really put it at 57. It's been nine
    hours since, moved t...

  • Posted in thread: Infection help. 2nd batch. Same infection. What now? on 03-27-2014 at 06:28 PM
    Haha, whoops!

  • Posted in thread: Infection help. 2nd batch. Same infection. What now? on 03-26-2014 at 08:43 PM
    Is it waxy, for lack of a better term? If you disturb the carboy, does it form rafts? It looks
    like an acetobacter infection from here. The headspace would have something to do with this, as

  • Posted in thread: Can i dry hop to fix diacetyl? on 03-25-2014 at 02:02 AM
    If it doesn't clean up, you can always sour itSent from my Nexus 7 using Home Brew mobile app

  • Posted in thread: First Lager - Diacytle Rise/Rest Question on 03-20-2014 at 08:11 PM
    I up temps when the krausen has largely collapsed, but there is still a little krausen there.
    I've found that you have to up the temps while fermentation is still going, or the d-rest take
    a long time...

  • Posted in thread: What size rectangular cooler for mash tun? on 03-20-2014 at 05:52 PM
    40 qt here as well, I can stuff in 30# and do 10g and partigyle batches.

  • Posted in thread: Oxidation... How common is it? on 03-18-2014 at 09:03 PM
    I'm on batch 110ish and I can point to oxidation issues in maybe three of my beers. Less of an
    odor for me than a 'hollow' maltiness, where the malt just falls out of the flavor profile, if
    that makes...

  • Posted in thread: Acrid stout- Is my beer salvageable? on 03-13-2014 at 10:25 PM
    You can add carbonate now, especially if kegging. Adding chalk when kegging, around 5g if you
    water is real soft, will take the edge off.

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