Last Activity:08-29-2016 4:28 PM
Age:48 years old
Likes Given: 395
864 Likes on 702 Posts
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
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
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
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