Last Activity:02-08-2010 4:34 PM
Posted in thread: Mash-In: water to grain or grain to water? on 02-10-2010 at 01:51 PM
I've done it both ways and haven't had any problems. However, I prefer to do water first b/c my
mash tun thermometer is much more precise than the thermometer on my kettle and I really don't
Posted in thread: Changing Ph during a step mash on 01-12-2010 at 05:36 PM
Just wondering if anyone has ever tried elevating Ph during a step mash to the optimum level
for a-amylase. If I'm not mistaken the a-amylase optimum Ph is close to 7. Is there any sense
to doing some...
Posted in thread: Westvleteren 12 clone on 01-11-2010 at 11:21 PM
brad451, check out this thread: We had a competition where we all did some slight variations
on two base recipes and there was a judging against the real thing. My brewing of the New World
Posted in thread: Westvleteren 12 clone on 01-11-2010 at 08:36 PM
This sounds like a good beer. How did you create this recipe? Michael Jackson says that
Westvleteren 12 is made from only 2-row pale, belgian candi, and northern brewer hops. Your
recipe seems overly ...
Posted in thread: Quick qestion about my dead yeast on 01-10-2010 at 03:30 PM
Why do you say it's stuck after only a day?There can be a lag time, even with a healthy
starter.Well, I"ll give it some more time. I just have a feeling about this one. I started to
feel something a l...
Posted in thread: Quick qestion about my dead yeast on 01-10-2010 at 03:16 PM
My yeast (WYeast Irish Ale; OG 1.084) was alive when I pitched it yesterday, but this morning
the fermentation is stuck. I accounted for the higher gravity and other variables, so things
should have b...
Posted in thread: No sparge technique on 05-03-2009 at 05:23 PM
Sounds good. I'll give it a shot. Should have thought of that myself. Guess my brain has
softened a little bit.
Posted in thread: No sparge technique on 05-02-2009 at 05:07 PM
Just one question regarding a no-sparge mash. Should I avoid re-circulating a couple of quarts
before I gather the wort? I know that doing that will result in some grains making it into the
boil and f...
Posted in thread: medicinal Duvel taste on 03-19-2009 at 03:51 PM
That would be phenolic compounds produced during fermentation by the yeast. They are typical in
many Belgian ales although the amounts present will vary greatly from beer to beer. Disclaimer:
I have z...
Posted in thread: medicinal Duvel taste on 03-18-2009 at 10:44 PM
Does anyone know what accounts for that slightly medicinal taste in a Duvel? Are those