VIEW MY

brewgrl

Gift Premium Subscription To brewgrl

Join Date:

03-12-2008

Last Activity:

11-23-2009 1:40 PM

LATEST ACTIVITY

  • Posted in thread: How to Brew to Style on 06-19-2009 at 04:31 AM
    Designing Great Beers is also all about ingredients and ratios

  • Posted in thread: Munich malt in Begian Wit? on 06-19-2009 at 02:47 AM
    Thanks for the response, Saccharomyces, you rocked the last thread I put up too!Regarding the
    Munich, that's pretty much what I was thinking. Do you (or anyone else?) know of any good
    books/websites t...

  • Posted in thread: 3rd starter looks very different on 06-18-2009 at 12:45 AM
    It was probably a more flocculant (clumping) yeast strain that was clumping during growth.
    Wyeast Whitbread 1099 did that for me. Glad it worked--that flocculation should make it easy to
    pour off clea...

  • Posted in thread: Dave Miller's Homebrewing Guide on 06-18-2009 at 12:42 AM
    I really like Dave Miller's guide...don't write it off b/c of his old-school siphoning!!
    There's lots of other really good info there.

  • Posted in thread: Pitchable tube Vs Activator on 06-17-2009 at 11:53 PM
    I've directly pitched white labs twice (poor planning, no time for a starter) into 5 gal and
    both times, the fermentation took DAYS to get going! I've used the Activator twice and had
    active fermentat...

  • Posted in thread: Munich malt in Begian Wit? on 06-17-2009 at 11:50 PM
    Hey,I've been poking around books and forums looking at wit recipes, and I've noticed that a
    lot of recipes have about 10% munich. Does anyone know what this contributes? Is it
    stylistically typical? ...

  • Posted in thread: Seattle Home Brew Store on 06-09-2009 at 08:37 PM
    Bob's...he's super friendly and knowledgeable and the store is really nice.

  • Posted in thread: Potential House Acetobacter bug on 05-31-2009 at 08:46 PM
    acetaldehyde is also one of the primary indicators of oxidation. could that be a possibility?

  • Posted in thread: Chill Haze??? on 05-21-2009 at 01:03 AM
    When you're doing all grain, you need to throw in some Irish Moss (basically seaweed) toward
    the end of the boil--it binds to the proteins that cause the chill haze and drops to the
    bottom, so you're ...

  • Posted in thread: Beer changing over time...in a not so tasty way! on 05-20-2009 at 05:13 AM
    yeah, I was using it with my water when it was quite cloudy...even though the pH was good, I'm
    not sure it was the best idea. I'm also going to leave my bottles in for 1-2 minutes versus wet
    for 30 se...

0 COMMENTS
POST A COMMENT