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Join Date:

11-05-2004

Last Activity:

09-26-2016 12:12 AM

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194 Likes on 162 Posts 

LATEST ACTIVITY

  • Posted in thread: What is this??? on 09-25-2016 at 10:08 PM
    It looks like a bacterial pellicle to me. What yeast did you
    pitch?https://www.google.com/search?q=bacterial+pellicle+beer&biw=1024&bih=659&tbm=isch&tbo=u&s
    ource=univ&sa=X&ved=0ahUKEwiuu6zfw6vPAhUs2oM...

  • Posted in thread: Quick Irish Dry stout on 09-17-2016 at 01:57 AM
    Sorry so vague. Yes kegging plus I made a 1 litre starter out of wyeast 1084 to help out. Plus
    run it on nitrogenAbsolutely is two weeks possible. Primary could be done in 3-4 days, give it
    a few days...

  • Posted in thread: Ordinary Bitter on 09-11-2016 at 02:50 AM
    Hello,Im here to ask you what you think of this recipe for 20L:3Kg Pale Ale300g Special B300g
    Carapils11g Target FWH20g EKG 20 min20g EKG 10 min20g EKG 1 min40G EKG DHS-04 fermentisOG :
    1,036; 30,7 IB...

  • Posted in thread: 100% Vienna Malt in Munich Helles? on 09-06-2016 at 10:08 PM
    Looking forward to cooler temps and thinking of doing some lagers during the cold weather, my
    mind turns to helles. Most recipes I have ever seen call for 100% pilsner malt and usually
    decoction, or t...

  • Posted in thread: Dry Irish Stout - Mash Questions on 09-05-2016 at 09:51 PM
    Mash in @ 120F and pulverize the black malt? Neither of those ideas seem particularly like good
    advice. Is this a 1980's publication of the Classic Styles series? Maybe this is an offbeat
    beer but nei...

  • Posted in thread: Increasing malty character on 09-05-2016 at 09:44 PM
    Dave's right, as usual. Leave it alone. 39 is a good score. I wouldn't worry about the opinion
    of one judge. Frankly, American pale ales aren't supposed to be "malty" so by adding more
    Munich malt you...

  • Posted in thread: Convert recipe to high gravity? on 09-03-2016 at 01:58 AM
    From a new home brewer, it seems like with any recipe to make it high gravity you could just
    add more fermentables and double or triple the yeast. Is it that simple, or an I missing
    something?Yeah, yo...

  • Posted in thread: Bitter recipe. Very first recipe on 08-31-2016 at 03:01 AM
    I like the grist bill. Medium crystal at 5% makes a very nice bitter. My only suggestion here
    would be to consider a traditional English boil of 90 minutes and two rather than three hop
    additions. Do ...

  • Posted in thread: Sanitizing? on 08-28-2016 at 11:34 AM
    Ok why are there different sanitizers for beer and wine? Can't one do the same as the other? I
    have iodiphor for my beer and Kmeta for my wine. Why can't I just use one for both?:ban:You can
    use one f...

  • Posted in thread: Fly Sparge Time? on 08-27-2016 at 05:31 PM
    What Bobb said. If you try to go too fast you will almost certainly come in low on the OG as
    there won't be enough time for all the sugar to be rinsed out of the grain.

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