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06-18-2015 2:16 PM

21 Likes on 20 Posts 


  • Posted in thread: A Brewing Water Chemistry Primer on 06-17-2015 at 06:18 AM
    I think, by roasted malts used for porters and stouts, we are usually talking about chocolate
    malt, black malt, and roasted barley.If you are making something with 10% roasted malt, then
    you can (almo...

  • Posted in thread: Need some help, first AG. BIAB on 06-14-2015 at 06:31 PM
    You can cut it in half and call it good. Either that or scale it down in a brewing program like
    Beersmith 2.The maize can be used to replace the cornmeal and you won't need to do a cereal
    mash if you ...

  • Posted in thread: Plano, IL Water Profile on 06-14-2015 at 06:19 PM
    If you aren't going to the trouble to decarbonate your water, then you could easily start with
    RO water and build up from there. That water doesn't seem worth brewing with.

  • Posted in thread: Who's using Iodophor as their sanitizer? on 06-14-2015 at 06:09 PM
    I use Iodophor because it's all I have available here. It certainly gets the job done, but I
    think the reason others use Star San is more for convenience... and bubbles... and brown

  • Posted in thread: First porter (maybe brandy) on 06-14-2015 at 06:06 PM
    For that size beer you should use a 6.4 liter starter or pitch 4 vials.All the yeast gets added
    at the beginning.Your one vial will still make beer, but if you start pitching at the
    recommended rates,...

  • Posted in thread: First porter (maybe brandy) on 06-10-2015 at 07:37 AM
    I would soak a split vanilla bean in a jar of brandy for a week or two and then add the
    brandy/vanilla at bottling. I would also bottle some of it as a plain porter to compare the
    brandy portion to. T...

  • Posted in thread: Armpit aroma while in secondary. Is it the hops? on 06-10-2015 at 07:21 AM
    With the mix of aromas during fermentation, I wouldn't judge the poor amarillo hop too harshly

  • Posted in thread: Gelatin with no cold crash on 05-30-2015 at 01:45 PM
    Be sure to let us know how it affects the beer at room temp and also if it did anything to
    chill haze. I'm curious!

  • Posted in thread: When to bottle big beer on 05-23-2015 at 02:18 PM
    If you trust the accuracy of your measurements then stable gravity for a week should give you
    plenty of confidence to bottle.

  • Posted in thread: NB's Honey Kolsch secondary question? on 05-23-2015 at 01:17 PM
    I think they mean lagering temperatures which would probably be cold crash temperatures. I
    think the difference between lagering and cold crashing is mostly the duration. You can cold
    crash for a coup...

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