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Join Date:

04-01-2011

Last Activity:

03-16-2014 7:13 PM

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    ABOUT ME

  • Oregon
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  • Married

LATEST ACTIVITY

  • Posted in thread: Suck back.. on 02-15-2014 at 02:25 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 06:49 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 01:49 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 10:02 PM
    I go with S-04 because it adds another layer of flavor which can be adjusted by ferm temp
    manipulation.

  • Posted in thread: Favorite Coffee Prep on 01-30-2014 at 09:51 PM
    French press AMAeropress PMThe ritual that precedes the caffeine rush is important, no matter
    the method.

  • Posted in thread: Grain to water ratio on 01-13-2014 at 11:46 AM
    +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 12:17 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 12:10 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 02:41 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 . . .

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