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03-31-2015 6:15 PM

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  • Posted in thread: Help with Imperial Stout on 03-30-2015 at 01:19 AM
    3 lbs of specialty grains gives a lot of unfermentable sugars. If you took them out of the
    equation, your yeast would probably be 75% or better attenuation. I think you are done.My guess
    is the specia...

  • Posted in thread: Brett Claussenii - What Temp on 03-30-2015 at 12:50 AM
    Anyone any experience with using Brett-C as a primary yeast? How does temperature affect it?I
    used it back in January in a split batch of Brown ale (11 gallons split 4-ways between PacMan,
    Thames II, ...

  • Posted in thread: Common causes for stuck fermentation on 03-29-2015 at 02:37 PM
    I've had a bottle go on me. It was a stout. Seemed to have finished at 1.016. I checked the
    gravity of another bottle after the one broke, and found it had dropped a further 9 points.I
    would be worrie...

  • Posted in thread: Stuck fermentation on 03-28-2015 at 01:07 AM
    Ok so my next question is will the Champagne yeast I added work with priming sugar to carbonate
    the bottlesIt will work fine. Champagne yeast is often added to big beers to help with priming.
    It is es...

  • Posted in thread: Head Space for sour in secondary on 03-27-2015 at 01:53 AM
    That is fine. That is good. A pellicle doesn't take much room.

  • Posted in thread: Cider Safety Question on 03-27-2015 at 12:12 AM
    It is fine. No need to pasteurize. Just keg, cool, and serve.

  • Posted in thread: Stuck fermentation on 03-26-2015 at 11:55 PM
    Why do HB stores recommend Champagne yeast for stuck beers. This is the second such story in a
    couple of weeks.The initial yeast will have fermented all the simple sugars, and champagne
    yeast can't wo...

  • Posted in thread: Worried that my hydrometer reading was wrong... on 03-26-2015 at 02:00 AM
    Lactose adds about 36 points per lb, and honey about 33 per lb. the addition of all 4 lbs would
    add 135 points, or in 5 gallons would increase the gravity by .027

  • Posted in thread: Calculating ABV after Barrel Aging w/ Dextrose on 03-26-2015 at 01:40 AM
    Take the added gravity of your sugar addition; using your example, say adding 5 lbs of dextrose
    to 5 gallons of beer (which is wayyyyyyyyyyyyyyyyyy excessive), you would take .037 Add this to
    your ori...

  • Posted in thread: Common causes for stuck fermentation on 03-26-2015 at 01:26 AM
    Recipe? All grain or extract?......... and did you measure FG with an hydrometer or

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