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10-06-2015 2:20 PM

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  • Posted in thread: Super Hoppy IPA Recipe Help on 04-28-2015 at 07:07 AM
    Personally, I'd lose the crystal malt, especially if you want a crisp finish. I like some malt
    character but don't really like sweetness.Also, you need to charge your phone...

  • Posted in thread: Bottle Harvesting Saison Dupont on 03-06-2015 at 12:06 PM
    I've heard people saying that the yeast harvested from the bottle is much easier to deal with
    and less prone to stalling than the strains White Labs and Wyeast sell.Totally agree. I've used
    cultured d...

  • Posted in thread: Baking soda to bump up ph? on 01-29-2015 at 05:21 AM
    Lots of good advice above. I doubt you'll need any baking soda.If you're still not convinced,
    calibrate your pH meter and then do a miniature mash in a teacup and check the pH before
    committing to a f...

  • Posted in thread: How does overattenuating happen. on 03-15-2014 at 02:50 AM
    My thoughts are that firstly, assuming a typical 5-6 gallon batch, you significantly
    under-pitched but that is not likely the cause of your issue. Secondly, in my experience, that
    is a fairly typical ...

  • Posted in thread: 1st recipe advice - Jalapeņo Wheat on 03-06-2014 at 03:52 AM
    Leave the seeds and membranes (where the heat actually lives) out this time. Remember - you can
    always add more heat later if its not hot enough, but once its in there...

  • Posted in thread: Help figuring out ABV. on 02-21-2014 at 03:17 AM
    My understanding is that the formula uses the degree of discrepancy that the alcohol causes
    between the two readings to actually figure out the OG and ABV. So not really an estimation.
    Every time I've...

  • Posted in thread: Help figuring out ABV. on 02-20-2014 at 06:58 AM
    If you have a refractometer and a hydrometer, you can measure the SG and the brix value of the
    finished beer and enter those values into a formula to calculate OG. Beersmith has the formula
    under 'ref...

  • Posted in thread: Yeast for an american wheat on 02-17-2014 at 08:49 AM
    Another +1 for the kolsch yeast.And another -1 for WB 06. Its a german wheat yeast, (i.e.
    clove/banana, especially with warmer ferment temps). OP states he wants an american wheat, WB
    06 has no busine...

  • Posted in thread: Adding yeast during 2nd fermentation on 02-06-2014 at 03:00 AM
    When you say "larger brewing" do you mean high gravity, or is it a typo and you meant lager?If
    you meant high gravity, another problem may be fusel alcohols from a suboptimal fermentation
    which have s...

  • Posted in thread: Can you recommend a nice simple recipe with what i have on 02-04-2014 at 11:53 AM
    Heres what I'd do:Amt Name Type # %/IBU2.000 kg Light Dry Extract (16 EBC) Dry Extract 1 57.1
    %1.500 kg Pale Liquid Extract (16 EBC) Extract 2 42.9 %10 g Magnum [12.00 %] - Boil 60.0 min
    Hop 3 12.9 IB...


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