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Join Date:

01-01-2011

Last Activity:

12-09-2016 5:11 PM

Likes Given: 580

1205 Likes on 819 Posts 

    ABOUT ME

  • Beer and Golf
  • College Prof
  • Lots of brews....... too many beers, not enough time...
  • Male
  • Married
  • collingswood
  • nj

LATEST ACTIVITY

  • Posted in thread: Beligian + Lager yeast recommendations on 12-09-2016 at 07:13 PM
    I do not hrew lagers so I cannot help there.Of the two Belgian strains you mentioned, I prefer
    the 530. I find the 500 a little too fruity. If you want a good idea of what they are like the
    500 is the...

  • Posted in thread: What did I cook this weekend..... on 12-08-2016 at 11:52 PM
    Shrimp etoufee.....

  • Posted in thread: Beer Quantity on 12-06-2016 at 06:45 PM
    I filled the bucket with 5gal, then poured half into my pot and brewed wort. Then I put this
    into fermentor and poured rest of bucket in... which didn't take into account any volume that
    boiled off du...

  • Posted in thread: Stuck Fermentation or Normal? on 12-06-2016 at 06:37 PM
    Great advice, thanks! When I moved to secondary I didn't go nuts with aeration- basically just
    the aeration from pouring a bucket into a glass carboy.So bottling ASAP is my goal then, or do
    I let it s...

  • Posted in thread: Beer Quantity on 12-06-2016 at 06:34 PM
    If you filled the fermenter to the 5 gallon mark before pitching your yeast, there is no way
    you lost a gallon of liquid unless your fermenter was leaking.

  • Posted in thread: Stuck Fermentation or Normal? on 12-06-2016 at 06:27 PM
    At 9 days I racked to secondary fermentation in a glass carboy, and re-pitched yeast/re-aerated
    because I thought fermentation had stalled.While aeration is good before fermentation starts,
    it is bad ...

  • Posted in thread: Beer Quantity on 12-06-2016 at 06:18 PM
    You racked too soon ( actually there is no need to rack, but that is another debate). In time
    the trub will compact down. At only five days the trub layer can be pretty big and will contain
    a lot of b...

  • Posted in thread: So... what the heck happened? on 12-05-2016 at 03:59 PM
    A milk stout with a pound of lactose at 1.022 is done. It is vey normal.

  • Posted in thread: Still fermenting at 14 days. Is that a problem? on 12-04-2016 at 08:46 PM
    Bubbling means nothing.Let me know if you think this one is
    done.[ame]https://m.youtube.com/watch?v=4jzT_KTTZ0Q[/ame]

  • Posted in thread: Screwed up brew day (long) on 12-04-2016 at 05:06 PM
    Hey, it will still be beer. Maybe a little bitter but probably pretty good. Sometimes mistakes
    are good learning tools. You friend will get the idea that you need to be organized and pay
    attention, so...

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