Last Activity:02-13-2016 3:42 PM
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Posted in thread: Suck back.. on 02-15-2014 at 03:25 PM
I remove the airlock from the stopper, and loosely wrap a piece of sanitized aluminum foil over
stopper. Never had a problem.
Posted in thread: Marking brew kettle on 02-04-2014 at 07:49 PM
+1 on marking dowel so it doesn't need to go into the liquid.
Posted in thread: Help with my partigyle, please. on 02-03-2014 at 02:49 PM
1/2 lb smoked peat? That seems excessive. Have you used this before? It's pretty potent.
Posted in thread: Your Favorite Porter Yeast on 01-30-2014 at 11:02 PM
I go with S-04 because it adds another layer of flavor which can be adjusted by ferm temp
Posted in thread: Favorite Coffee Prep on 01-30-2014 at 10:51 PM
French press AMAeropress PMThe ritual that precedes the caffeine rush is important, no matter
Posted in thread: Grain to water ratio on 01-13-2014 at 12:46 PM
+1 on the "not that important" idea. I have used between 1.25qt/lb and 2.25qt/lb and not
noticed an appreciable difference in mash efficiency. I've settled on ~2qt mark because the
thinner mash is eas...
Posted in thread: First AG - Urgent primary needs to know! Top up or not? on 01-10-2014 at 01:17 AM
+1 on go with what you have.I use a self-calibrated rod to measure kettle volumes. You need to
find your system's boil-off rate, and kettle loss to trub, then factor those into each brew.
Posted in thread: Belgian Trippel help on 01-10-2014 at 01:10 AM
I mash tripels low, 149, to get a very fermentable wort and dry finish. The sugar also helps
with this.+1 on getting the spice from the yeast alone.Have fun.
Posted in thread: Different Mash Approach on 01-08-2014 at 03:41 AM
Gordon Strong reported on a BeerSmith podcast that he sets his brewing water to a pH of ~5.5
before he starts, eliminating much of the juggling with grains and salts changing the mash pH.
He also spok...
Posted in thread: Fermentation Schedule on 10-15-2013 at 06:06 PM
I would bottle and expect it to be carbed up when you return. Something to look forward on the
trip home . . .