Last Activity:05-06-2009 10:14 PM
Posted in thread: Mr. Malty Yeast Pitching Calculator question on 03-02-2009 at 06:19 PM
According to Mr. Malty himself you want to use 1gm of DME per 10 ml of starter. So for a 1
liter starter, you would put 100gm of DME into the vessel and then fill with water to the 1
liter mark. Here'...
Posted in thread: White Wheat v. Wheat Malt on 03-02-2009 at 06:16 PM
Someone can correct me if I'm wrong, but my understanding is that wheat malt is either red or
white and there's not a huge difference between the 2. So techincally no such thing as just
plain wheat ma...
Posted in thread: Bottling a Flanders Red on 02-25-2009 at 06:33 PM
Thanks for the advice, looks like I should add some yeast. I was thinking that would probably
be the case. @Sixbillionethans - You can get o2 absorbing caps that should suck up any that's
left in the ...
Posted in thread: Bottling a Flanders Red on 02-24-2009 at 07:31 PM
I brewed up 2 batches of flanders red last May and will be bottling them in the next couple of
months. My question is if I want to bottle condition them, should I add in some more yeast
since they've ...
Posted in thread: Does anyone Twitter? on 02-18-2009 at 07:27 PM
Twitter / brewtility
Posted in thread: finally did it on 02-12-2009 at 06:15 PM
You'll be wondering how you lived without the kegging equipment.
Posted in thread: Preventing excess exposure to O2 during secondary with small batches on 02-04-2009 at 06:41 PM
The best and easiest way would be to forget about the secondary. Lots of brewers skip the
secondary and most that I've heard from say it's improved the quality of the beer. Just leave
it in the primar...
Posted in thread: What are the better brewing Podcasts? on 02-04-2009 at 06:33 PM
Ya, the Jamil show isn't really that great, but it would be pretty tough to talk about one beer
style for an hour.I'll agree that the later Jamil shows went a little downhill, but the earlier
Posted in thread: Off-taste, will it mellow? on 02-04-2009 at 06:29 PM
I get that medicine/band-aid flavor all the time in my green beers. But a few weeks later it's
always gone. I'm sure it's fine.
Posted in thread: Cooling wort and pitching yeast question on 02-04-2009 at 06:27 PM
Probably not bad. Generally speaking the sooner the yeast get in the wort and start working,
the lower your chance of infection. But if you had clean practices then there's most likely
nothing to worr...