adrock430

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Join Date:

01-11-2012

Last Activity:

04-10-2015 11:49 AM

Likes Given: 9

4 Likes on 4 Posts 

    ABOUT ME

  • Male
  • Married
  • Boston
  • MA

LATEST ACTIVITY

  • Posted in thread: Krausening lite lager on 04-09-2015 at 02:47 PM
    I'm thinking of adding 1 g to 4 g to krausen. My thought process is that yeast would start
    digesting that and I'll have yeast at the same stage in the fermenter as a high krausen
    externally.I use the ...

  • Posted in thread: Krausening lite lager on 04-07-2015 at 12:34 AM
    Hi, brewing my fourth iteration of a light lager, seem to keep having diacetyl problems with
    this style. Not so with other lagers.I've been krausening with quart of high krausen starter to
    reduce diac...

  • Posted in thread: Bottling tips to reduce oxygen? on 01-20-2015 at 05:50 PM
    I'm thinking I may just bottle from the keg using some contraption with low psi, maybe purge
    bottles first with co2, but the blichmann gun is out of the question money wise.

  • Posted in thread: Bottling tips to reduce oxygen? on 01-16-2015 at 02:08 AM
    I don't do that, will add that to process for sure

  • Posted in thread: Getting Chico yeast below 1.010 on IPAs on 01-16-2015 at 01:55 AM
    If your not using crystal, mashing low, and using O2, I'd strongly suspect pitch rates.Use s-o5
    as your Chico strain, it's more attenuative than 001 and 1056. Brew an APA with one pack and
    re-pitch 50...

  • Posted in thread: Bottling tips to reduce oxygen? on 01-16-2015 at 01:49 AM
    Hi all,Been brewing a few years and have stashed a couple older beers at this point up to 3 yrs
    now. Problem is, they're getting too oxidized to last that long, especially strong dark beers.
    I know th...

  • Posted in thread: Which microscope to buy?? on 11-30-2014 at 03:00 AM
    Oil immersion is your best bet, especially if you stained...

  • Posted in thread: pH for a English bitter on 11-22-2014 at 10:50 PM
    Thanks, I know some vary their kettle pH based on beer type and was wondering if some had a
    thought on whether the final boil pH should be on the higher or lower side of 5.1-5.3

  • Posted in thread: pH for a English bitter on 11-22-2014 at 10:08 PM
    Any thoughts on proper mash and kettle pH for a best bitter?Thanks, Adam

  • Posted in thread: New England Grain Buy Sept 2014 on 10-31-2014 at 02:05 PM
    I added a 0.5 of both TF-brown malt and CM-wheat

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