Last Activity:03-01-2014 10:28 AM
Likes Given: 4
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Posted in thread: Alcohol Taste in Hef on 02-09-2014 at 02:46 AM
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Posted in thread: Alcohol Taste in Hef on 02-08-2014 at 11:28 PM
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Posted in thread: Alcohol Taste in Hef on 01-31-2014 at 02:39 AM
I brewed up Ed Worts Bee Cave Hef about 6 weeks ago and its now done and fully carbed in the
keg. It has a strange alcohol type taste to it. I pitched at 68 and fermented in a temp
controlled fridge a...
Posted in thread: worried about low temps on 01-21-2014 at 06:32 PM
I would just warm it a bit and let it do it's thing, should have no issues
Posted in thread: Bru'n Water why to use the automatic add Calcium and Gypsum Checkbox? on 01-18-2014 at 12:54 AM
So does the Calcium from the pickling lime carry over to the final product? I would imagine
yes, I am missing something here with that checkbox and if it just there to make it easier to
hit the final ...
Posted in thread: Bru'n Water why to use the automatic add Calcium and Gypsum Checkbox? on 01-18-2014 at 12:10 AM
I am confused when you are using pickling lime why would you want to or not want to check the
checkbox in Bru'n water to automatically add Gypsum and Calcium Chloride to sparge water to
keep the ratio...
Posted in thread: BITTER aftertaste - What's going on? on 12-29-2013 at 06:58 AM
I would try building some RO water from scratch, sounds like a water issue to me .
Posted in thread: Reconstitute my Hefe yeast? on 12-21-2013 at 06:39 AM
There is absolutely no benefit to doing this but also a lot of bad things that could come from
doing this. There is sooooo much yeast left in your beer right now there's absolutely no point
Posted in thread: Killing lacto in wort bow long to boil on 12-18-2013 at 10:18 PM
If I wanted to leave my wort sitting for 8 hours before the boil, can I bring the temp of the
wort up to a boil for a minute and cut the heat. Will that be sufficient in killing the bugs
until I can f...
Posted in thread: Overnight sparge? on 12-16-2013 at 02:36 AM
It won't sour if the temp stays above 135-140F. That's also because there won't be a lot of
lacto left after bringing the grist up to 168F. You'd have to inoculate it with raw grain and
drop the temp ...