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chickypad

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Join Date:

07-20-2010

Last Activity:

08-29-2016 4:28 PM

Age:

48 years old

Likes Given: 395

864 Likes on 702 Posts 

    ABOUT ME

  • SF Peninsula
  • I am SWMBO
  • Fantasy/SciFi, Adventure games, Steelers Football
  • Alien/s, Blade Runner, Shawshank Redemption, LOTR, Star Wars
  • X-files, Firefly, Battlestar Galactica, Orphan Black
  • Honorverse, Dragonriders of Pern, Girl with the Dragon Tattoo, Lies of Locke Lamora, Ready Player One, Valor series
  • All grain brewer: 10 gallon batches on MoreBeer 1100 sculpture, 3 gallon BIAB batches. Co-owner Five O'Clock Brewing Company - it's always five o'clock somewhere (-;
  • Spruce Ale, Watermelon wheat
  • Apple cider
  • AIPA, Leftover Dubbel, Ankle Buster Brown, Sith stout
  • Female
  • Married

LATEST ACTIVITY

  • Posted in thread: Help with Black Patent in Stout Experiment on 08-28-2016 at 04:09 PM
    black patent malt is malted and dehusked after roasting (to prevent excessive astringency).
    This isn't correct. Black patent malt is not dehusked, and quite commonly is used to impart
    roasted flavor ...

  • Posted in thread: Water Gurus Please Help on 08-27-2016 at 02:51 AM
    Wow that's pretty alkaline water. I'd think you'd be way better off with RO, but for specific
    water help you may want to post in brew science forum.

  • Posted in thread: Steeping Specialty Grains on 08-26-2016 at 09:19 PM
    Most people do not separately steep specialty grains but rather include them all in the mash. I
    would suggest addressing pH though, do you know your water source and are you following pH?
    That would b...

  • Posted in thread: Water differences on 08-26-2016 at 02:54 PM
    It's a bit of a complicated question. A lot of the effects of water on taste has to do with all
    grain brewing and mash pH - too high or too low and you can get flavor problems. pH is going to
    vary not...

  • Posted in thread: How to think about "racking on fruit" vs "refermented"? on 08-26-2016 at 02:28 PM
    Racking is the process of transferring the beer, so racked on to fruit means you transferred it
    onto the fruit. Secondary fermentation is what happens any time you add additional sugars (like
    fruit), ...

  • Posted in thread: Chop or puree watermelon for a watermelon wheat? on 08-25-2016 at 06:58 PM
    I usually just use fresh juice as well, about 4 cups per 5 gals gives nice flavor IME. I find
    that a watermelon sort of between basketball and soccer ball size gets me 4-5 cups without
    working too har...

  • Posted in thread: ferment in a keg on 08-24-2016 at 02:30 PM
    The floating diptube is a good idea, I'd be interested in a link too as the ones I've seen are
    pricey. When fermenting in a keg I have a slightly shortened dip tube that I use to jump to a
    serving keg...

  • Posted in thread: Repitched failure to launch on 08-13-2016 at 01:49 AM
    Next bringing it up to 80, which for these extract kits is the pitching temperature, I doubt
    will cause an off tastes. Pitching temps have nothing to do with extract vs. all grain or PM,
    rather it's ...

  • Posted in thread: Adding different yeast to lower FG on 08-12-2016 at 02:47 PM
    The problem is you're sitting at over 9% already. Any yeast you pitch is going into a pretty
    hostile environment. If you're going to try repitching you probably want to go with a big
    starter of high a...

  • Posted in thread: Fermentable Late Additions on 08-12-2016 at 02:40 PM
    As above, with late additions I think it's easiest to calculate the contribution and add to the
    OG, then use the FG when it's completely done. In this case I'd be suspicious of your SG after
    adding th...

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