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06-25-2015 7:07 PM

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  • Posted in thread: 80 wort dumped on last batch yeast cake... Asking for trouble? on 06-25-2015 at 07:07 PM
    First chill the wort to 63-64*F in the chamber then pitch a portion of the old cake into it.
    Depending on the gravity of the new batch, you'll want to use anywhere from 25-50% of the old
    cake.Yes, tos...

  • Posted in thread: Brew with lid on or off on 06-15-2015 at 04:36 AM
    An extract brewer (especially the pre-hopped stuff) could possibly get away with not boiling
    and using a lid, but it's not a good practice. If the wort does reach boiling, having the lid
    on will actua...

  • Posted in thread: i think i stressed my yeast...oh what to do!! on 06-12-2015 at 09:34 PM
    1056?I've not heard of anyone trying to add liquid yeast to bottles for carbing purposes.
    Better to save that stuff for a batch and use a few bits of some US-05 or Nottingham in each

  • Posted in thread: My beer keeps going into the bottles tasting great and coming out tasting bad. on 06-10-2015 at 04:30 PM
    I seriously doubt that enough air gets sucked back during cold crashing to create any oxidation
    issues unless maybe if you've been opening the bucket and messing around with the beer enough
    to lose th...

  • Posted in thread: Cold crash bottling on 06-10-2015 at 04:09 PM
    I typically cold crash the primary at 35*F for a week. It'll make the beer/cider nicely clear
    and firm up the yeast cake, but there's still enough yeast remaining for bottle carbonation.
    When not kegg...

  • Posted in thread: Bottling from Primary on 06-09-2015 at 03:05 AM
    Simple (and inexpensive) solution:Go to Lowes paint dept. Get one of their 5-gallon white food
    grade buckets and a matching lid.Buy an "Italian spigot" from your local brew supply or
    online.Drill the ...

  • Posted in thread: Maibock Yeast Question on 06-09-2015 at 02:50 AM
    I sort of cringe when I see someone use the terms "first homebrew" and "lager" in the same
    sentence. They are more technically demanding than are ales. You'll need to be able to pitch
    twice the amount...

  • Posted in thread: Odell's yeast on 06-07-2015 at 06:20 PM
    Let us know if they help you out or notChances are they will. The folks at Odell's that I've
    met (my #2 son lives near their brewery) have been quite nice.

  • Posted in thread: Dry Yeast alternative on 06-07-2015 at 06:17 PM
    I'd go with S-04 on that unless you want it to finish sweeter in which case use Windsor.OG
    above 1.060, I prefer to rehydrate and pitch two 11g packets.

  • Posted in thread: How long on stir plate? on 06-06-2015 at 10:35 PM
    Slow down the speed of your stirplate so it doesn't throw the bar. You don't need a big vortex,
    just a little dimple on the surface.24 hours is about as long as I'd go on the plate.

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Good Temp Control -----> Happy Yeast ------> Tasty Brew

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