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02-17-2017 11:03 AM

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  • Posted in thread: WY 1968/ WLP002 Bottling Tips on 09-22-2016 at 06:33 PM
    Thanks for the kind words, it suddenly occurred to me that after five years meddling with
    English yeasts that perhaps my opinion may be considered informed, if no expert! Good luck with
    the stout real...

  • Posted in thread: WY 1968/ WLP002 Bottling Tips on 09-22-2016 at 10:19 AM
    Hi, I wasted several batches of ESB which tasted great post primary only to take on this
    metallic tasting gusher thing, as described by others. So I quit beating my head on 1968 and
    spent some time tr...

  • Posted in thread: Favorite English Yeasts on 10-31-2014 at 04:23 AM
    Going to pick 2, wyeast 1275 if you want drier finish or 1318 for something more malty. If
    pushed, i would pick 1318.I find 1469 too dry and fruity, in a bad way, S04 whitbread leaves a
    very worty aft...

  • Posted in thread: How to add permanent volume markings to a kettle (illustrated) on 03-03-2014 at 07:17 AM
    Nice work - I'm doing mine tomorrow night.

  • Posted in thread: Looking for advice on my Tripel-Nelson on 03-02-2014 at 07:14 AM
    If it were me, I'd reduce the 15 and 10 minute additions to 10g instead of 15g (sorry can't do
    imperial), or remove one or other addition - NS can be super fruity as flavour addition. I'd
    also increas...

  • Posted in thread: Wyeast 1450 in English IPA on 03-02-2014 at 06:51 AM
    I brew English styles all the time. I reckon your logic is pretty sound. Good luck with the

  • Posted in thread: Thoughts on Wyeast 1214 Belgian Abbey on 02-28-2014 at 08:25 AM
    I used 1214 on a dubbel too, about a year ago. Fermented on the low side, about 18 C. It came
    out really well attenuated and tasted just like Chimay Red but without all the nasty crap i
    think that bee...

  • Posted in thread: Amber malt on 02-27-2014 at 10:16 AM
    Welcome to all grain - you won't look back.I use English amber and find simply toasting maris
    otter or other base ale malt for 20 to 25 minutes at 150 C produces a better result. Rumour has
    it that it...

  • Posted in thread: Year old belgian yeast in a starter. Step up or not? on 02-27-2014 at 10:00 AM
    If you're happy with your practice and to you your beer tastes good, then you're doing an
    adequate job. But without a hemacytometer you're not going to have an exact cell count for your
    beer and each ...

  • Posted in thread: Acid washing on 02-27-2014 at 09:15 AM
    What makes you think there are bacteria in there in the first place? Acid wash will not purify
    a contaminated culture. The way to do that is streaking out onto agar.

"Tui is just urine thats been carbonated with farts. Pretty simple recipe." NickG