Last Activity:04-15-2014 4:07 PM
Likes Given: 9
3 Likes on 3 Posts
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
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
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.