VIEW MY

Catullus

Gift Premium Subscription To Catullus

Join Date:

04-12-2005

Last Activity:

09-12-2014 5:14 PM

    ABOUT ME

  • Fairfax, VA
  • Protein Chemist

LATEST ACTIVITY

  • Posted in thread: Favorite Base Grain on 06-29-2005 at 08:33 PM
    This may be a little long winded by I'v been doing some research for work on this topic. So
    here it goes...Protein levels: Another important distinction between six- and two-row barley
    cultivars is in...

  • Posted in thread: WL British Ale Yeast in an APA? on 06-29-2005 at 02:07 PM
    Go ahead and use the yeast you have on hand. The British ale yeast will leave the beer slightly
    more malty than the CA yeast and won't accentuate the hops as sharply but you will end up with
    a very ni...

  • Posted in thread: All Grain from MINIMAL GRAIN VARIENTS? on 06-24-2005 at 01:51 PM
    That's where I think I'm heading as well T1. Initially I was thinking online order bulk and may
    someday (thus my question) but if my local hbs will fill the grain recipe even if I only buy
    .25 of this...

  • Posted in thread: All Grain from MINIMAL GRAIN VARIENTS? on 06-23-2005 at 02:10 PM
    I just had to buy a 1lb. bag of roasted barley. I only used 2oz. from that bag. I sealed the
    bag and put it in the freezer, hence, I won't have to buy roasted barley for sometime, cutting
    down on cost...

  • Posted in thread: Hydrometer Use on 06-14-2005 at 05:14 PM
    Most yeast strains list a value of apparent attenuation (usually 75-85%). Attenuation = the
    amount of available carbon source the yeast will consume before it begins to flocculate and go
    dormant. This...

  • Posted in thread: yeast starter on 06-11-2005 at 01:53 AM
    The oxidation of yeast starters should be encouraged. A yeast starter is not beer. Oxidation is
    bad for beer, not yeast. In a yeast starter, you want as much yeast growth as possible. The
    addition of ...

  • Posted in thread: Bottle drainer on 05-31-2005 at 03:38 PM
    I would just to be on the safe side. You don't want to have invested so much time and energy
    and then have it go to waste. I don't bottle any more (too lazy) but when I did I always
    cleaned the bottle...

  • Posted in thread: Forced or Natural carbonation on 05-27-2005 at 10:09 PM
    I have had the same question for a while now. Normally I I force at 14 psi and 45 F so no
    problem. There shouldn't be a problem @ 32 PSI and 70F except that most silicone tubing that is
    not re-enforce...

  • Posted in thread: Warm forced Carbonation on 05-27-2005 at 10:01 PM
    From the thread I think 32 psi @ room temp is the way to go.

  • Posted in thread: Warm forced Carbonation on 05-27-2005 at 03:29 PM
    Does anyone have any experience with warm keg carbonation? I normally keg me brew and then
    force carbonate at 45 F with a head pressure of 13 psi and five days later I have beer with
    about 2.5 volumes...

FORUM SIGNATURE
Jason _________________ Fermenter: IPA Keg: Irish Red Keg: Double Nut Brown On Tap: Foolish Basterd (Arrogant Basterd clone); Blueberry Wheat
0 COMMENTS
POST A COMMENT