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Join Date:

11-23-2008

Last Activity:

11-24-2012 2:52 AM

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LATEST ACTIVITY

  • Posted in thread: Dallas Water Analysis and Question on 08-20-2014 at 03:07 AM
    You need to get your calcium up. For ales I use 1 tsp of calcium sulphate. For lagers 1tsp of
    cacl

  • Posted in thread: Is it ok to brew beer if I don't have a beard ?? on 08-07-2012 at 02:02 AM
    Funniest thread in sometime. Here's another I feel my efficiency will suffer if I don't have a
    blue mash tun.

  • Posted in thread: Hello, Double Batch Sparge on 08-07-2012 at 01:53 AM
    Over last 20 years, I've done both and see about 5 points difference. My guess, with all
    respect to poster, is that he did a stout and the mash Ph may have been right and it jacked up
    the efficiency. ...

  • Posted in thread: Round or cube cooler? on 05-18-2012 at 02:13 PM
    Denny is correct that rectangle makes it easier to stir but really a minor point. However, I am
    surprised that no one has posted that blue is better than red. Sadly, I have a Red rectangular
    cooler an...

  • Posted in thread: What is the purpose of adding salts to kettle? on 04-15-2012 at 04:33 AM
    Water adjustments to the mash are part of my brew day to achieve correct pH and residual
    alkalinity but not sure about additional get to kettle

  • Posted in thread: Cooling in pool and hop utilization on 04-09-2012 at 02:54 AM
    I frequently cool my wort prior to pitching in my pool since tap water in Texas can be in
    eighties and pool gets down to pitching temperature in about 4 hours. I also do it in cold
    weather to save wat...

  • Posted in thread: rotten egg smell on 11-25-2011 at 02:39 PM
    i repitched lager yeast and decided to ferment warmer at around 61 degrees it is finished and
    tastes good but smells like rotten eggs. Will keg today and am hoping it will go away during
    lagering. yea...

  • Posted in thread: North Texas Water on 11-03-2011 at 11:17 AM
    i posted the original thread we have relatively low CA in low 30 range and high carbonate in 60
    ppm range This makes good brown beers untreated Sulfate is also somewhat highBut, boosting CA
    to over 50...

  • Posted in thread: Dallas Water Analysis and Question on 10-13-2011 at 05:24 PM
    i am still here if it helps i live in university parkUsing the numbers that i reported, the
    brown beers do best but we need to boost calcium i have had great luck with pale lagers by
    adjusting around ...

  • Posted in thread: Why BIAB? on 06-29-2011 at 03:36 PM
    Everyone has their method and most work. I crush at the store. On brew day, I prefer to mash in
    a cooler, double batch sparge and boil outside on a propane turkey fry burner. I am done in 3
    to 3.5 hou...

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