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ASantiago

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Join Date:

02-05-2011

Last Activity:

07-22-2014 1:41 PM

Likes Given: 6

11 Likes on 10 Posts 

    ABOUT ME

  • Homebrewer, Computer Geek.
  • Homebrewing,of course. And a little Salsa dancing.
  • Database Developer, Data Analyst
  • Trance and salsa do it quite well for me. Not at the same time, of course.
  • Office Space, Party Animal
  • "The Brewmaster's Table", "Yeast", "Tasting Beer"
  • Central Florida Home Brewers, American Homebrewers Association, MagicPass SQL Server Users Group
  • Started brewing in 1994 when I lived in Roswell, Georgia, where I had a large basement that stayed at 65 degrees year-round. Did it for about 4 years until I moved to Florida. 12 years went by without a single homebrew, until I started brewing, and learning, again in January 2010. After doing partial mashing for a year, I took the plunge into all grain and I'm now working on honing those skills.
  • Male
  • Single
  • Orlando
  • FL

LATEST ACTIVITY

  • Posted in thread: Carbonation chart with TIME component? on 07-22-2014 at 12:41 PM
    Though it does lead me to waste beer sometimes because I constantly want to "test it out" to
    see if it's ready yet before I should.Ha! Exactly. In addition to avoiding over-carbonating, by
    having some...

  • Posted in thread: Carbonation chart with TIME component? on 07-22-2014 at 02:19 AM
    You really just need to get longer lines.I agree.Even if you do carb it to the right level,
    once you turn the pressure down low enough to serve you are going to start losing
    carbonation.You know, my e...

  • Posted in thread: Carbonation chart with TIME component? on 07-21-2014 at 03:27 PM
    I haven't seen anything like that. You could crank the pressure up to 20-30 and check it every
    12 hours (Making sure to purge the excess pressure before pouring a sample) and see how long it
    takes to ...

  • Posted in thread: Carbonation chart with TIME component? on 07-21-2014 at 11:51 AM
    Is there such a thing as a carbonation chart that also indicates roughly how long it will take
    to reach the target volumes? Every chart I'm finding out there includes the standard
    temperature/psi/CO2 ...

  • Posted in thread: Top Cropping on 07-17-2014 at 07:23 PM
    Bump!I'm reading about Burton Union, Firestone Union, and other methods of getting yeast out of
    the beer *during* the fermentation, including harvesting that yeast. It seems the method I
    described abo...

  • Posted in thread: Beer is STRONG!! on 07-17-2014 at 12:13 PM
    So target range should be like 68-70F? Typically I use WLP007. I've thought about constructing
    a ferm-chamber from an old fridge or something...curious though: how much higher is the actual
    beer temp ...

  • Posted in thread: Beer is STRONG!! on 07-16-2014 at 09:04 PM
    What were your fermenting temps? Could have fermented too warm which could cause that strong
    alcohol taste.Ditto.

  • Posted in thread: Should I have top layer in fermenter after dry hopping on 07-16-2014 at 08:38 PM
    Could this layer be floating hops?

  • Posted in thread: Slight sulfur smell from Hefeweizen on 07-16-2014 at 07:41 PM
    This sounds fermentation related. WLP300's optimal temp range starts at 68F.Sulfur is a
    byproduct of fermentation, usually lager yeast. What was your fermentation temperature
    schedule? At what temp di...

  • Posted in thread: Dry Stout Question on 07-16-2014 at 07:27 PM
    A lower mash temp is part of it. The roasted barley contributes to the dry flavor as well.

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"I brew, therefore I am." Pipeline Next: Janet's Brown Ale-ish Fermenting: Conditioning: 10 gal Simcoe-Centennial IPA, 5 in oak barrel Enjoying: Witbier
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