Gift Premium Subscription To BlueGrot

Join Date:


Last Activity:

10-17-2012 11:12 AM


  • Posted in thread: Can I just never buy yeast again? on 10-16-2012 at 03:21 PM
    How do you know mutations haven't occured yet, then? There are many different mutations, but
    the ones most notable for home brewers are:Loss of flocculationLoss of ability to convert

  • Posted in thread: Rye Pale Ale Brew on 09-10-2012 at 12:28 PM
    The most active period of your fermentation might also be complete. Let it stand for two weeks
    and do a gravity reading over two or three days. If the gravity stops dropping, it's complete.

  • Posted in thread: Extract Belgian Tripel- My first non-kit brew! on 09-03-2012 at 09:19 AM
    It also gives better hop utilization.

  • Posted in thread: First Brew, I'm a bit worried! on 09-03-2012 at 08:22 AM
    Someone will be right by to tell you to relax and dont worry and have a homebrew (RDWHAB).
    Having a temperature in the upper ranges of recommended is not a problem when it's right after
    pitching. The ...

  • Posted in thread: How to pronounce... on 09-03-2012 at 07:32 AM
    Here's how I roll:Mash TON (of bricks)WERTSAHZ

  • Posted in thread: 2 stuck FG's on 08-31-2012 at 09:54 AM
    That will only help if what stopped the FG is the attenuation % of the yeast. If there's no
    more fermentables, there's no more fermentables. I doubt it would have any effect, and would in
    the best cas...

  • Posted in thread: White film on oatmeal stout after botteling on 08-31-2012 at 09:48 AM
    And it also shows that you never throw out a beer unless it tastes like rotten meat or

  • Posted in thread: Cheese Safety on 08-31-2012 at 07:47 AM
    Milk does not need to be pasteurised to make a safe cheese. Often, a better cheese is achieved
    without pasteurisation. The danger zone is the temperature where pathogens like the deadly
    botulinum thri...

  • Posted in thread: cheese wax on 08-31-2012 at 07:37 AM
    An issue with waxing is that infections can occur beneath the wax, so keep an eye out for
    growing bumps and pustules in it.

  • Posted in thread: Cheese won't work.. And I live in Wisconsin.. on 08-31-2012 at 07:31 AM
    Check that your milk is not about to expire. It needs to be as fresh as possible. How is your
    rennet stored? I use liquid rennet, and one time I made cheese 4 months after opening the
    bottle. It was s...