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08-29-2015 10:26 PM

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184 Likes on 148 Posts 


  • Posted in thread: Can you explain to me what actually happens during conditioning/aging? on 08-29-2015 at 10:25 PM
    I couldn't explain it in terms of science.The way I explain it to myself though. The CO2 takes
    awhile to really absorb into the beer even with the high pressure. By the time 3 days in the
    CO2 has equa...

  • Posted in thread: recipes and your choice of hops on 08-27-2015 at 05:40 PM
    I have to add the classic word of encouragement in this case too.In the end, itll still make
    beer. It may not always be a perfect 50/50 competition beer. It may not turn out 100% how you
    expect it to ...

  • Posted in thread: recipes and your choice of hops on 08-27-2015 at 03:09 PM
    If you read up on the trade descriptions for the different hops you can start there by getting
    a good idea what you will get from different hop varieties. Myself personally I don't have a
    sensitive en...

  • Posted in thread: Do you skim the hotbreak in your Kettle on 08-26-2015 at 07:42 PM
    I don't skim. I tried a few times when I started but then figured, it all boils down and falls
    to the bottom during the cold break, so if I transfer carefully, it wont end up in the
    fermenter anyway.I...

  • Posted in thread: Would you skip the starter for Wyeast 3711 Saison? on 08-26-2015 at 03:43 PM
    I dont buy into the whole "purposefully stress belgian yeasts for more esters." Ive never seen
    conclusive evidence that it does but what we do know for sure is that it stresses the yeast.
    Obviously, t...

  • Posted in thread: How many gallons of homebrew in 2015? on 08-26-2015 at 02:07 PM
    Should be 18,095+5 honey saison=18,100 total

  • Posted in thread: ESB Blues on 08-26-2015 at 02:03 AM
    I would go with what Yooper said. The pH may not be an issue but that sulfate seems very high
    for an ESB. Considering that you go off a yearly report then adjusted, your sulfate could be
    massively hig...

  • Posted in thread: New Danstar Belle Saison Dry Yeast? on 08-25-2015 at 09:43 PM
    48 hours post pitch, pitch 10ish grams of the 11 gram packet, pitched at 76F and had to place a
    light bulb on it to keep it warm. Took 5 gallons of 1.062 down to 1.009 in 48 hours, this yeast
    is a bea...

  • Posted in thread: Critique my Rye IPA please on 08-25-2015 at 07:50 PM
    To add to what m00ps stated. I would also add a small portion of sugar to help drive your
    attenuation. Nothing much, at max maybe 250 grams (I think thats approximately 8oz if you are
    speaking America...

  • Posted in thread: Unique things to do with your corpse after you die... on 08-25-2015 at 03:42 PM
    Obligatory viking funeral post. Nothing beats a good bon-fire, why not combine that with a
    funeral?Optional: Dress me in a Darth Vader costume.


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