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04-08-2015 12:26 AM

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  • Posted in thread: Recipes for Water and Oxygen on 04-06-2015 at 12:00 AM
    Both those gentlemen did at one time advocate the addition of lots of alkali and in the form of
    chalk but both are now older and wiser. They still do advocate the use of alkali where it is
    necessary a...

  • Posted in thread: Recipes for Water and Oxygen on 04-05-2015 at 06:25 PM
    I, for one, would like to see some of this research and know who these people are.1)The notion
    that a single ion profile would serve all brewers is specious as not everyone has the same
    tastes. Some w...

  • Posted in thread: Recipes for Water and Oxygen on 04-05-2015 at 03:26 PM
    I would recommend using distilled water then you don't have to worry about the analysis sheet
    and it's actually cheaper (available in 1 gallon jugs at the grocery store). From there build
    your water u...

  • Posted in thread: First lager question on 04-05-2015 at 02:38 PM
    Definitely try to keep it cold. Kegged beer is not pasteurized like bottled or canned beer and
    can go sour if left too warm for too long.

  • Posted in thread: Over pitching? on 02-24-2015 at 05:51 PM
    Keep in mind that what Fermentis puts up on their site is a very, very conservative estimate.
    Liquid yeast will give the "actual" cell count of the yeast before shipment, but dry yeast
    gives the "guar...

  • Posted in thread: Over pitching? on 02-17-2015 at 12:23 AM
    Depends on what volume and gravity you are pitching in to. Usually 40 billion is a vast
    underpitch on a 5 gallon batch. Keep in mind that your typical dry yeast satchel has 220
    billion viable yeast ce...

  • Posted in thread: Another Yeast Starter Thread on 05-17-2014 at 01:14 AM
    Thank you,Also, should I leave it on the stir plate until fermentation is finished or just
    until fermentation begins then remove from stir plate and let the yeast mix things up on its

  • Posted in thread: Another Yeast Starter Thread on 05-16-2014 at 09:39 PM
    I finally started to make yeast starters. Several months ago I made my first starter for a Pils
    (Wyeast Bohemian) I was brewing. After 36 hours the starter looked like the first picture. It
    turned out...

  • Posted in thread: anyone using dual plate chillers ? on 01-21-2014 at 05:32 PM
    I'm just finishing upgrading my brewery to handle lagers better. To do this I bought a second
    plate chiller and attached it in series to my first. The wort comes through the pump on the
    right side, fl...

  • Posted in thread: Help! My starter is too small! on 01-21-2014 at 02:55 PM
    I had the same thoughts as the OP. This is also my first starter. I made it Saturday, fermented
    on a stir plate for 24 hours, crashed for 12 hours then warmed back up to pitching temp (50*
    for a Bohem...


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