Last Activity:04-24-2015 6:34 PM
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358 Likes on 229 Posts
Posted in thread: For x gallons, how many pounds of grain? on 08-09-2014 at 11:52 PM
There are just too many variables. Efficiency is a big determining factor. Get the software or
use one of the free programs. Then most likely you will still be off on gravity until you zero
in your ex...
Posted in thread: What's your timeline for a double brew day? on 04-09-2014 at 12:32 AM
I do a double brew in two different ways. The easiest is with a parti-gyle where I mash really
large with nothing but pale malt then steep specialty grains to make two different beers from
the same ma...
Posted in thread: How do I smooth out bitterness? on 04-07-2014 at 11:11 AM
Time will mute hops to a degree. Is it a beer that will take well to long aging. How long do
you plan to lager? Other than blending, as above, the place to adjust bitterness is in the brew
Posted in thread: All brews have syrupy aftertaste. Please help? on 04-06-2014 at 12:38 AM
You described it as, "It's almost like an caramelized, burnt syrupy taste on the tongue as an
aftertaste (maybe it's a heavy honey maltiness)--it's hard to describe."My first thought is to
ask what yo...
Posted in thread: Newbie question around hops on 04-05-2014 at 01:41 PM
This is something that is a personal choice for each brewer. Some guys feel it makes their beer
more clear to use a hop spider or other system to keep the hop residue out of their wort.
Others feel th...
Posted in thread: Gypsum on 04-05-2014 at 01:05 PM
Get your water profile or start with RO water before making adjustment. Then use something like
the Bru'n Water to calculate your additions. Just dumping in Gypsum without knowing its effects
on your ...
Posted in thread: Lusty Kate's Paramour (RIS) on 04-04-2014 at 01:58 AM
High bitterness with a flavor of strong coffee, roast and light licorice taste. The mouth is
full and silky. The aroma is a mixture of hops, chocolate, roast and a note of alcohol (11.8%
Posted in thread: What salt and acid to buy on 04-03-2014 at 10:29 PM
I use Lactic Acid, Epsom Salt, and Calcium Chloride and Canning Salt depending upon the profile
I am going to use. I looked up Laramie's water quality report, but the latest one I found was
from 2011 ...
Posted in thread: What do you do while mashing in?? on 04-02-2014 at 09:45 PM
This morning I nursed the baby...Um...I think you win for most original :D
Posted in thread: I need to get a gravity off my stout on 04-02-2014 at 01:32 AM
Get yourself on of these. It's a very worthwhile investment. Some do drop it right into the
fermenter but there are two things to keep in mind. (1) You need a fermenter with an opening
that allows you...