Last Activity:02-10-2016 11:21 AM
Likes Given: 4
25 Likes on 20 Posts
Posted in thread: Budweiser on 02-10-2016 at 11:38 AM
As far as American Lite Lagers go, Bud Lite is outstanding. And we (craft beer drinkers/home
brewers) have often made fun of them for drinking their "yellow water" right?
Posted in thread: Phosphoric acid drawbacks? on 02-10-2016 at 02:06 AM
I was listening to Dr. Homebrew from 9/17/15. He was giving someone advice on adjusting his ph.
In the podcast he stated "... If you have access and training for such things, a little food
Posted in thread: No boil in the boil kettle... on 02-10-2016 at 01:58 AM
As I understand it, the precursor to DMS is converted to DMS with heat. The DMS is in turn
"carried off" with the steam, so you need a good exchange of water at the surface of your wort,
and a nice am...
Posted in thread: pH Meter Calibration on 02-08-2016 at 12:38 AM
But then if you wanted precision measurements you would have bought the MW102.Define precision.
This meter is plenty accurate for brewing applications, no?
Posted in thread: Apple Juice for Beer Starter on 02-06-2016 at 11:39 PM
"Yeast that has been eating sucrose, glucose/dextrose, or fructose will quit making the enzyme
that allows it to eat maltose - the main sugar of brewer's wort." - John Palmer in how to brew.
I had a t...
Posted in thread: pH Meter Calibration on 02-06-2016 at 04:09 PM
335721Really stupid question, I had a Hannah before which was pretty much automatic everything.
I replaced it with an MW101. What are the increments on the temperature compensation knob? It
Posted in thread: Lagering Timing Question on 02-03-2016 at 12:03 AM
A month is fine, and as long as the bulk of fermentation happens at lager temperatures letting
it rise to d-rest temps for a few weeks is ok as well.
Posted in thread: Mr Malty on 02-01-2016 at 04:00 AM
Like I said, there's nothing WRONG with it, but like everything else there are some
drawbacks.Right. It's not like you're pitching horse wiz into your beer. You make an unhopped
beer with quality DME ...
Posted in thread: Consecutive infections...Help! on 01-31-2016 at 11:21 PM
If your process, sanitizing, basement next to the register, etc. has been consistently
successful prior to these two batches, I'd point my finger at what they had in common (yeast)
Posted in thread: W34/70 Yeast Question on 01-31-2016 at 11:17 PM
I pitch low, 48 degrees. Let naturally rise until 53 and hold until fermentation is pretty well
done, then ramp up a couple degrees per day until 65-70F and hold there for a week. I don't
think a d-re...