Last Activity:12-13-2013 6:14 PM
Likes Given: 6
4 Likes on 4 Posts
Posted in thread: Johnson Controls Dig. Temp. Control Not Working? on 04-10-2013 at 11:45 PM
Ressurecting this one again, guys. Same problems listed here: C03 shows up. All functions seem
to work. Light comes on when appropriate but the relay never fires (no output voltage, no
Posted in thread: 100% brett fermentation, tips on 01-05-2013 at 07:19 AM
Watch all three of the videos here when you have the time. Chad's definitely an authority.
Posted in thread: Fermentation help please on 11-20-2012 at 07:10 AM
Raise by 5 degrees. Wait 3 days. Report back.
Posted in thread: Focusing on one specific beer type to eliminate the insanity... on 11-20-2012 at 07:01 AM
It sounds like you're competition brewing. If that's the case, the simple answer is to brew at
the extreme limits of the style. With any beer, shoot for (actually overshoot) the high end on
Posted in thread: Denny's Favorite vs 1056 Experiment on 11-20-2012 at 06:51 AM
It definitely is (was) the same. I think it's changed some over the years. Wyeast's sample came
from my yeast bank.Hard to dispute that one! :cross:
Posted in thread: 8th Hoppin' DIPA w/ Pale Malt on 11-20-2012 at 05:44 AM
Not being a smart-ass but was there any reasoning behind your hop selection? I'm from the KISS
school, so I have less tendency to toss in a bunch of varied hops. That said, if you have a
plan for the ...
Posted in thread: Trying to find a recipe for "Supper Club" anybody got anything?? on 11-20-2012 at 05:34 AM
One of the few times I haven't been able to find much via Google. From the tasting notes I see,
I'm thinking this beer is likely all 6-row plus a noble hop (think Hallertau). Golden amber
seems to be ...
Posted in thread: Type of wheat malt for traditional hefeweizen? on 11-20-2012 at 05:19 AM
If you want the absolute best results (to style), use MALTED white wheat for 50% of your grain
bill. I've sampled and judged a lot of Hefs and I've only ever given a high score on one with
Posted in thread: Lallemand Belle Saison on 11-20-2012 at 05:06 AM
I haven't used it but I'm thinking about it. Based on the link attached, I think I'd start at
63, let it get to about 80% finished, bump to 68, let it finish and then cold crash. But that's
what I do ...
Posted in thread: Basement fermentation on 11-20-2012 at 04:56 AM
In short, yes. Out of the 300 or so beers I've judged over the past few years, at least half
could be improved by good fermentation temperature control.I've worked with one yeast I would