Last Activity:09-26-2016 11:37 PM
Likes Given: 14
28 Likes on 25 Posts
Posted in thread: New England Pale Ale on 09-20-2016 at 05:14 PM
Understandable. Thanks! Hope it turns out to be an excellent one for you!
Posted in thread: New England Pale Ale on 09-20-2016 at 10:38 AM
What was the half pound of rice hulls for?
Posted in thread: 1st time brewer ... Worried about fermentation temps in hot climate? on 10-09-2015 at 04:50 PM
Check craigslist or the local classifides and you can usually puck up a pretty cheap chest
freezer and get a temp controller to plug it in to so you can control your fermentation temps.
In the mean ti...
Posted in thread: wheres the error in my brewday? on 10-07-2015 at 04:09 PM
Getting the pH of the water to a reasonable level prior to mashing is important as you can make
small adjustments 10 - 15 minutes into the mash to get your mash pH adjusted where you want.
It's also i...
Posted in thread: 2nd try at a stout on 10-07-2015 at 03:12 PM
That's definitely a lot of sugar, let us know how it turns out! Sweet looking set up though!
Posted in thread: wheres the error in my brewday? on 10-07-2015 at 03:08 PM
I agree with everything above as well. Something else to consider is cleaning your ball valve
every few batches (if you're using one) as it can get quite gunky in there and cause off
flavors. The main...
Posted in thread: Fermenting too hot? on 10-02-2015 at 02:01 PM
Also, most of the ale yeasts advertise fermenting from 65-75 but MOST of them will do fine with
temps below 60 at least for the first few days and then finish out really nicely when allowed
to raise u...
Posted in thread: Why does my LHBS make me feel like a noob? on 10-02-2015 at 01:54 PM
Sounds like the guy at your LHBS is just very opinionated. The time required to ferment differs
from batch to batch. It's done when it's done. My higher OG beers just take longer. If I'm
making a mild...
Posted in thread: Airlock question on 10-02-2015 at 01:41 PM
It really help eliminate a lot of blowoff/airlock issues in those first three days. And if you
have a dedicated fermentation chamber there is going to be so much C02 in the atmosphere that a
Posted in thread: Off-flavor- hot side oxidation? on 10-02-2015 at 01:33 PM
Plus one on it not being related to HSA. Especially if the beer is still young. Could it be a
grassy/vegital flavor from all the hops?