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  • Gainesville, Florida
  • drums, paintball, diving, cigars, watching B movies, bro-downs, and being totally extreme all the time.
  • Chris
  • B Movies - Mystery Science Theater 3000
  • Married


  • Posted in thread: No boil beer on 03-01-2016 at 03:55 PM
    I can't speak from experience, but from what I've read DMS doesn't form until about 180f. So I
    guess if you do a no boil you just have to decide which you'd rather risk, DMS or unwanted
    bugs. It soun...

  • Posted in thread: No boil beer on 02-27-2016 at 03:43 PM
    And you've never had any DMS issues by bringing it up to a boil and having the pilsner
    malts?Not one time. I don't chill it either. I just let it come down on it's own every night. I
    know it goes agai...

  • Posted in thread: No boil beer on 02-26-2016 at 02:15 PM
    I've done well over 10 no boil beers and they all turned out fine. I mash, spage, bring up to a
    boil, cut off the flame and let the beer chill over night before pitching lacto the next
    morning. They a...

  • Posted in thread: BJCP category question - Fruited Gose on 01-29-2016 at 02:47 PM
    I've been entering them under 28C Wild Specialty Beer.

  • Posted in thread: Split wort saison/sour saison on 01-04-2016 at 02:18 PM
    I haven't, but I don't mind the extra boil time to err on the safe side. Actually, I've been
    considering taking all my boils to 90 min, just for consistent process, regardless of grist.I
    believe that ...

  • Posted in thread: Split wort saison/sour saison on 01-03-2016 at 05:24 PM
    I will sometimes mash and collect two batches worth of wort, but boil each separately to
    control IBUs for the clean and the sour versions. It's a longer day for sure, especially if
    you're doing 90 min...

  • Posted in thread: ECY20 and virtually no acid? on 01-03-2016 at 05:17 PM
    Used some back in Feb on a Flanders Red. Tasted it 2 days ago and it was pretty good. I noticed
    tartness pretty early on. It doesn't seem overly tart or funky but I'm happy with it.Edit: What
    was your...

  • Posted in thread: making a gose on 07-18-2015 at 12:29 PM
    Looks like you have yeast in there. Lacto does not create a large, foamy krausen. Another way
    to confirm yeast in there would be to check gravity. If you have greater than 10% apparent
    attenuation (es...

  • Posted in thread: Boutique Yeast? Anyone heard of them, or how to contact them? on 07-13-2015 at 02:26 PM
    anybody have his email and whatnot?(his website has no contact info)(I'm hoping to buy one of
    his very-mixed-culture lambic blends)Thanks--TedBest place is to catch him on Milk the Funk.

  • Posted in thread: making a gose on 07-12-2015 at 04:08 PM
    Yeah as for my lacto I'm using white labs delbrueckii and brevis...the delbrueckii is expired
    by two months so I just threw it in a starter with the brevis.I think I might opt out of the
    hop addition ...

staygoldBREWING I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions
April 20, 2009  •  06:08 PM
Need to update that signature fool!