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08-20-2014 8:23 PM

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  • 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.
    For that...

  • 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
    complete f...

  • 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
    two section...

  • 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
    perceived bitterness...


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