Last Activity:08-20-2014 8:23 PM
Likes Given: 48
69 Likes on 58 Posts
Posted in thread: Metallic Off Flavor on 08-07-2014 at 02:14 PM
Just to be ultra safe from a sanitation standpoint, especially since I typically do a hop stand
with the lid on my kettle and then add the chilller after the wort has cooled a bit on its own.
Posted in thread: Metallic Off Flavor on 08-05-2014 at 01:45 PM
2. Chiller is not new, and yes I typically sit that bad boy in star san for a while. Could
removing the oxidation layer from the copper cause my problem, or are you saying that removing
that layer wou...
Posted in thread: Dark Wit help on 08-05-2014 at 01:34 PM
So assuming that you are an extract brewer, I would change this recipe only slightly. When I
design recipes for myself as well as for customers, I prefer to keep the grain bill as simple
as possible. ...
Posted in thread: Milling Rye to Flour on 07-23-2014 at 10:33 PM
Flour can still gum things up even with rice hulls. For a pound, it probably wouldn't matter,
but I'm not sure what you are hoping to gain. It should convert just fine without turning it to
Posted in thread: Citra dry hop in a Pils? on 07-23-2014 at 01:14 PM
Otter Creek did a pilsner that had citra in it (Citra Mantra). It was quite good.
Posted in thread: Milling Rye to Flour on 07-23-2014 at 01:07 PM
Hey, so, I'm going to be brewing a saison soon. Part of the ingredients list for the beer will
be a pound of rye malt. I was thinking, since I'll likely use some rice hulls to be safe
anyways, has any...
Posted in thread: Quit hatin on dry yeast on 07-14-2014 at 08:54 PM
A single vial or packet of liquid yeast for a five gallon batch of 1.050 beer is seriously
underpitched. You'd need 2 vials or packs for it to be pitched with a good supply of yeast.
You'd also need a...
Posted in thread: Help on Kai's sheet on 07-10-2014 at 12:16 AM
I have a question on Kai's spreadsheet. I'm going to treat my water with pickling lime due to
the high alkalinity, but I have a question in regards to the overall salt additions. There are
Posted in thread: Thoughts on this 15% ABV Barleywine recipe?? on 07-09-2014 at 11:37 AM
Really? so how do you explain Thomas Hardy boiling for 2 hours or more? When a beer is that
strong, anything goes because you can't notice such things. You need all the hop utilization
you can get. Us...
Posted in thread: Bittering consistantly higher than calculated on 07-08-2014 at 09:07 AM
Not sure if you're still monitoring this, but I had a little epiphany: High mash pH may be a
factor, yes, but what we're really trying to troubleshoot here is higher than expected