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10-23-2005

Last Activity:

07-28-2011 11:07 AM

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  • Posted in thread: Wyeast 1214 slow to swell on 10-22-2009 at 12:28 AM
    A brew buddy called me last weekend asking if I had a belgian yeast. I told him that I had a
    Wyeast 1214 but the date on it was May 2001. I smacked the pack and after three days it began
    to swell. Aft...

  • Posted in thread: Question about burners on 04-27-2007 at 07:14 AM
    Before you buy anything check out the Kings Kooker 280. Dual rings, high (55,000 BTU) to low
    for almost any situation and it burns clean, no soot on your stock pot.

  • Posted in thread: Pre-making starters with mini-mahser on 02-02-2007 at 06:18 AM
    I grind 250 grams / 1/2 lb. pale malt and place it in a 1+ liter /quart stainless steel thermos
    bottle. Pour in 0.6 litres / 0.6 quart hot water @ 165 - 170 deg. F and stir thoroughly. Mash
    should end...

  • Posted in thread: Adding Malto-Dexterine later? on 09-13-2006 at 04:33 AM
    Malto dextrine does contain unfermentables but I would be cautious assuming that it is 100%
    unfermentables. I suggest adding it to the secondary and give it a week to settle down before
    bottling.

  • Posted in thread: Which wheat variety? on 05-24-2006 at 06:41 PM
    For information on Wit beer check out:

  • Posted in thread: Slimy Krausen? on 03-28-2006 at 06:52 AM
    I had a very similar experience with the 3068 yeast. It is a low flocculating gooey slimy
    yeast. I switched to 3056 for my weizens and it makes a very good dunkelweizen also.

  • Posted in thread: Help me lower my FG's.... on 01-21-2006 at 07:46 AM
    FG is determined by the fermentability of the wort. Try mashing at 145 deg. F and extend the
    mashing time to 90 - 120 minutes. I have achieved FG's of as low as 1.002 in the secondary
    fermentation mak...

  • Posted in thread: Diacetyl rest: when to do it on 01-21-2006 at 07:44 AM
    When the fermentation is nearing completion and the yeast is running out of fermentables, the
    yeast will consume the butterscotch like fermentation by-products if the temperature is raised
    to 55 - 60 ...

  • Posted in thread: Help me lower my FG's.... on 01-21-2006 at 07:12 AM
    FG is determined by the fermentability of the wort. Try mashing at 145 deg. F and extend the
    mashing time to 90 - 120 minutes. I have achieved FG's of as low as 1.002 in the secondary
    fermentation mak...

  • Posted in thread: 15 minute mash on 01-12-2006 at 06:32 PM
    Shallower mash beds would definitely be more prone to channeling. Temperature variations with
    shallower mash beds would be more of a problem but mashing temperature plays a major role in
    the time requ...

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