Chad

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• Posted in thread: I think i killed my Wyeast 1332 on 07-26-2011 at 11:56 PM
  Of course it is. I never suggested otherwise. I did say, however, that the over-long lag phase
  was a sign of less than ideal fermentation conditions and would lead to beer that will most
  likely be les...

• Posted in thread: I think i killed my Wyeast 1332 on 07-26-2011 at 03:11 PM
  Just because the opinions of authors in a NEW book says one thing, doesn't mean that it's the
  be all and end all. . . Sometimes authors get it wrong, or sometimes they're not seeing the
  whole picture....

• Posted in thread: I think i killed my Wyeast 1332 on 07-26-2011 at 01:40 PM
  I'm going to disagree here. If you don't have signs of fermentation after 36 hours, something
  is wrong. Yes, it can indeed take up to 72 hours for fermentation to begin. That is absolutely
  true. It is...

• Posted in thread: Hello from central NC on 07-23-2011 at 02:07 PM
  Hey, glad to have you here! There are a lot of NC brewers on HBT.

• Posted in thread: First lager: Lagering on the yeast, filtering into kegs? on 07-21-2011 at 12:41 PM
  To answer the actual question: Yes, you'll be fine leaving the beer on the yeast that long,
  especially at lager temperatures. I doubt you'll need to filter at that point, especially if
  you've shortene...

• Posted in thread: 1st AG Batch -Please help with water amounts on 04-09-2011 at 09:17 PM
  Thanks! Brand new to AG so question? Why sparge twice vs. just once with 4.5 gallons?If you
  have a 5 gallon round cooler, 4.5 gallons won't fit. Remember that your grain has absorbed 1.5
  gallons of wa...

• Posted in thread: 1st AG Batch -Please help with water amounts on 04-09-2011 at 08:19 PM
  Nope. If you mash with 3.9 gallons and sparge with 3 gallons you'll end up with 5.4 gallons of
  wort in the kettle.Grain absorbs approximately .125 gallons of water per pound. For your 12.5
  pounds of g...

• Posted in thread: Nottingham Temps on 04-06-2011 at 02:02 PM
  I usually ferment Nottingham in the low 60s and get very clean, crisp beers.

• Posted in thread: Why don't extract brewers sparge? on 04-05-2011 at 08:41 PM
  Like what AnOldUR said. If there is no base grain in your steeping grains (usually there is
  not), you are not getting any startch to sugar convsersion, therefore no sugars to be rinsing
  from a sparge....

• Posted in thread: My Belgian IPA turned out way too hoppy, what to do now? on 04-05-2011 at 02:47 PM
  Is it too bitter or too hoppy, i.e. too much hop flavor and aroma? If it is too bitter a little
  salt with smooth it out. Try a pinch of salt in a glass of the beer and see if that does any
  good. If th...