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Join Date:

12-31-2009

Last Activity:

12-09-2013 7:43 PM

10 Likes on 8 Posts 

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LATEST ACTIVITY

  • Posted in thread: WLP400 3wks & still going...slowly on 07-30-2013 at 10:18 PM
    Honestly I would let it finish on its own. As long as you hit your mash temps and the PH is
    within normal range you shouldn't have any problems. Give it another week or so and take a
    hydro reading and...

  • Posted in thread: Should I Increase the Fermentation Temp on 01-22-2013 at 05:36 PM
    High temperature at the start of fermentation will produce esters. It's tied to cell division.
    high temperature at the end of fermentation will aid in reabsorption of fermentation byproducts
    by the ye...

  • Posted in thread: Sub 1.030 beers on 01-22-2013 at 05:32 PM
    This is great stuff!

  • Posted in thread: Why Would Steeping Grains Include 2 Row? on 01-22-2013 at 01:45 PM
    I agree that they probably flubbed somehting and gave you the PM version of the recipe. Either
    way it should be fun right! Something a little different than the usual makes for an exciting
    brew day.

  • Posted in thread: HBT BJCP comp winning Maibock on 01-22-2013 at 12:46 PM
    I'm just curious about the fermentation. The lowest I can go is probably about 68 - 70 degrees.
    Is that a no no for this beer? I can't get any lower than that right now in the house.I think
    this could...

  • Posted in thread: 20 gallon kettle on 01-17-2013 at 05:49 PM
    I'm sure everyone hates when I recommend our products but....All kettles are taller than wide,
    have 2 couplers welded in and are the same construction as the Blichmanns you're looking at. If
    you haven...

  • Posted in thread: Using tap water in mash on 01-17-2013 at 05:30 PM
    +1 to getting the water tested but you'll also need a Campden tablet for the Chlorine. If you
    really want to start getting your water figured out get the test done from Ward Labs and get a
    PH meter an...

  • Posted in thread: Should I Increase the Fermentation Temp on 01-17-2013 at 05:11 PM
    Depending on the type of yeast but I'd say no. I'd keep it at 64 degrees unless your recipe
    calls for some of the esters produced by the yeast from ramping up the temps like in a Belgian
    Ale.

  • Posted in thread: Scottish Ale yeast confusion on 01-17-2013 at 05:08 PM
    What recipe are you looking at? I've been wanting to do a Scottish Ale so I figured I'd ask. I
    do agree though to keep the fermenting temps down to 60ish for Scottish Ales

  • Posted in thread: 15 gallon pot - Concord vs Bayou Classic on 01-17-2013 at 12:21 PM
    I have the BC and have have no issues with it. Even after drilling holes in it for the
    thermometer, spigot, and sight glass.

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