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04-30-2012

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05-29-2013 7:33 AM

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  • Posted in thread: Dry enzyme and priming on 08-06-2012 at 04:18 AM
    3g sachet to add with yeast. This enzyme helps yeast to break down and consume more of the
    remaining sugars in your brew, creating a lower final S.G. Because it assists the conversion to
    alcohol, it c...

  • Posted in thread: Dry enzyme and priming on 08-05-2012 at 05:00 AM
    Do you need to use less sugar when priming if you used a dry enzyme?

  • Posted in thread: cold crashing? on 05-21-2012 at 09:23 PM
    I'm trying cold crashing for the first time this evening. I don't even have a fridge that'll
    fit my carboy. I do, however, have coolerand a bunch of ice. I won't hit the 35 mark but
    that's fine. I ju...

  • Posted in thread: No conditiong on 05-21-2012 at 04:09 AM
    Have you ever have a quick conditioning beer you drank from a bottle?

  • Posted in thread: Cold crashing and or finings on 05-20-2012 at 12:05 AM
    HeyWas going to use finings and cold crash but had a thought that finings might take more out
    of my beer than cloudiness

  • Posted in thread: Making water harder on 05-14-2012 at 06:36 AM
    In order to know what/how much to add, you'd have to know the current water content.I assume
    rain water is soft, and nearly mineral free, like RO water. But I really don't know in your
    area what the m...

  • Posted in thread: Making water harder on 05-13-2012 at 08:45 AM
    Need to know what your your adding it to...bottles, RO, tap and what are the numbers for the
    existing water.Boiled tap and boiled rain water. Numbers are always different but more looking
    for the fina...

  • Posted in thread: Making water harder on 05-13-2012 at 07:54 AM
    You could use gypsum or cacl2 as well.Are you starting with R/O filtered water? Get some ph
    papers. Are you mashing?Not shure what calcium sulphate is?Calcium sulphate and gypsum are the
    same. I bough...

  • Posted in thread: Making water harder on 05-13-2012 at 03:06 AM
    I just bought some calcium sulphate and cannot find what ratio to add to my water to make it
    harder. Anyone use this before and have a ratio for this.Also I read that boiling your water
    makes it softe...

  • Posted in thread: What im brewing... on 05-09-2012 at 06:31 AM
    Most of the time,it's best not to dry hop for more than 7-10 days. I get great hop aroma from
    dry hopping in 7 days. Too long & grassy/vegetal aromas & flavors can result. Not sure about
    the chemicals...

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