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03-17-2012

Last Activity:

11-22-2014 9:51 PM

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  • Posted in thread: Chocolate raspberry milk stout on 11-10-2014 at 07:59 PM
    Can the puree infect the beer? Do you boil or pausterize the raspberries first?

  • Posted in thread: Left Hand Milk Stout Clone on 08-21-2014 at 05:18 PM
    By the way I added bourbon and vanilla to mine, I don't think I'll do it again, maybe I'm just
    not a fan of bourbon.

  • Posted in thread: Left Hand Milk Stout Clone on 08-21-2014 at 05:18 PM
    Mine had a yeast sediment layer but I don't think it was white like lactose sugar. Healthy
    yeast can look rather white though. When did you add the lactose? If it was at bottling it
    could settle if it...

  • Posted in thread: Left Hand Milk Stout Clone on 08-21-2014 at 12:43 AM
    Another question, is it normal for all that white stuff to settle in the bottom of the bottles?
    (I'm assuming it's lactose)

  • Posted in thread: Left Hand Milk Stout Clone on 08-19-2014 at 10:58 PM
    Has anybody tried brewing this without the lactose and at a higher mash temperature? I brewed
    this with a few changes in the grain bill but also put vanilla and bourbon in the secondary, I
    think it wi...

  • Posted in thread: Closed-system pressurized fermentation technique! on 07-30-2014 at 11:38 PM
    Hmm, maybe I'm not following, but why did you open the keg after transferring onto vanilla
    beans? Did you use the spunding valve to counter pressure fill the keg from the conical? If you
    did it sounds...

  • Posted in thread: Closed-system pressurized fermentation technique! on 07-26-2014 at 12:37 AM
    Pickles mentioned doing secondary additions in the serving keg. I just did this with some hops
    and it was great. Put the additions in prior to pressurizing so you don't expose to oxygen.
    Sent from my ...

  • Posted in thread: Closed-system pressurized fermentation technique! on 07-25-2014 at 07:07 PM
    Based on a comment from WortMonger, for my first batch, I went straight to PRV after pitching
    and fermented to 10 psi for the majority prior to ramping up for carbonation. I've read from
    others that t...

  • Posted in thread: Fresh Squeezed IPA on 06-19-2014 at 05:49 PM
    What happens if you add let's say, 12 oz of white wheat malt? I've seen other IPA's use it.

  • Posted in thread: 4 weeks and still Fermenting???? on 06-18-2014 at 06:40 PM
    Start taking gravity measures, get a refractometer. Makes life easier.

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