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02-20-2012 10:53 PM

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  • Posted in thread: Victoria Mill... Will this work? on 07-05-2011 at 04:28 PM
    Why are you bothering with cleaning your mill at all? All that's there is residual husk, grain
    debris, etc. Unless it got heinously filthy and gummed up (which mine has not done in 3 years
    of use), I ...

  • Posted in thread: Fermentation Temperature... how long? on 01-14-2011 at 11:34 PM
    IMO, don't cold crash for at least a couple (2-3 weeks) in primary at fermentation
    temps...yeast dependent conditioning/cleanup is going to proceed faster at those temps. one
    other thing to consider, ...

  • Posted in thread: branching out with new yeast on 01-14-2011 at 04:39 AM
    us-05 is technically the same yeast, but will not give you the same ester profile as
    1056/wlp001. i personally find the latter to be cleaner, though lots of people are just as
    happy with 05. ymmv. try...

  • Posted in thread: Victoria Mill... Will this work? on 01-14-2011 at 04:23 AM
    they work fine...a little finagling to get the plates parallel and you're golden. no matter if
    you're talking a couple of pounds or a dozen.

  • Posted in thread: Grain Absorption: unheard of amount? on 01-13-2011 at 06:57 PM
    it would seem likely that there was a measurement error somewhere, either weighing grain or,
    more likely, you used more water than you intended. dough balls, unground grain, etc....i'd
    only consider t...

  • Posted in thread: Aeration after pitching yeast (Question) on 01-11-2011 at 11:39 PM
    still not likely to be an issue. if the yeast have produced enough CO2 to fill the headspace,
    it's a complete non-issue. If they haven't started yet, you're just aerating and helping them
    to divide. I...

  • Posted in thread: Stats on Muntons LME Light on 01-11-2011 at 11:33 PM
    Stats are on Munton's website:

  • Posted in thread: Servomyces in starter? on 01-11-2011 at 02:36 PM
    thanks....I've read that and probably most other Servomyces threads on here already, but my
    question is pretty specific and a departure from conventional Servomyces use. i really didn't
    expect too man...

  • Posted in thread: Rogue Chocolate Stout Clone (Attempt) on 01-11-2011 at 01:50 PM
    Try letting them stand in hot wort for 20-30 minutes like the breweries do in the whirlpool.
    There is some info on this on this forum, more on the Northern Brewer and Brewing Network
    forums, and also ...

  • Posted in thread: Rogue Chocolate Stout Clone (Attempt) on 01-11-2011 at 01:41 PM
    I have been meaning to start watching/listening to some podcast/shows.Why would pro mash give
    the srm at 25.4 for those grains? If I was just following promash calculations it should have
    been correct...