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08-17-2014 7:40 PM

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  • Posted in thread: Allergic to beer on 08-18-2014 at 01:06 AM
    If they can tolerate a little gluten, Miller Lite is an option. It has a substantial amount of
    rice, and most of the proteins are filtered out, leaving very little gluten. It is a beer that
    you just c...

  • Posted in thread: Fruit Beer on 08-16-2014 at 02:52 AM
    Leave it alone. The yeast will search out the sugars and mix it up for you.

  • Posted in thread: Should I be concerned? on 08-10-2014 at 05:00 AM
    OK, I took a sample of both yesterday, and no evidence of acetic acid.The Flanders (started
    10/2013) tasted fine, nice and sour, with a decent pellicle. This is the one that had the cap
    sealed OK.The ...

  • Posted in thread: Gelatin on 08-07-2014 at 12:44 AM
    Adding gelatin at RT will clear the beer at RT. It will not clear the protein haze that forms
    when the beer is chilled (chill haze). To clear those proteins, you need to add the gelatin
    when the beer ...

  • Posted in thread: Guinness and Souring on 08-07-2014 at 12:36 AM
    BJCP guidelines (13A dry stout) say "A small percentage (3%) of soured beer is sometimes added
    (generally by Guiness only) ......."BJCP guidelines (9B and 9C, Scottish Heavy and Export) say
    the peat f...

  • Posted in thread: My First Infection on 08-04-2014 at 02:20 AM
    Could just be kraeusen. Take a sample check gravity and drink the sample. No known pathogens
    can survive in beer ....... it will not kill you!!!It may be just fine.If infected, fill with
    mild bleach s...

  • Posted in thread: Is it infected??? on 08-04-2014 at 02:10 AM
    Huge airspace. Might have something to do with it.Looks like a pellicle to me. Brett, but this
    is pretty fast ....... maybe the large airspace and oxygen is the cause of the rapid
    pellicle.If you like...

  • Posted in thread: Fermentation Temperature Question on 08-03-2014 at 08:04 PM
    I believe 3-5 is the general estimate throughout fermentation. There will even be a gradient
    on from the center of the beer to the outside of the fermenter. That gradient is likely small
    with MR beer...

  • Posted in thread: Aroma-hop steep on 08-03-2014 at 05:17 PM
    The times given for hop additions is for the boil. I assume that this is intended to be a 90
    minute boil so the first hop addition goes in at 5 minutes past the start of the boil. All the
    hops will be...

  • Posted in thread: Oak dowel and gas buildup? on 07-30-2014 at 02:02 AM
    Do you have references for this? I have seen data related to silicon airlocks (the ones with
    flaps on the top that burp I would assume). I have yet to see O2 diffusion data for rubber
    stoppers, or car...

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