Last Activity:08-13-2014 5:38 PM
Likes Given: 323
272 Likes on 238 Posts
Posted in thread: Spike Brewing 12.5gal Conical Fermenter Giveaway! on 08-08-2014 at 05:07 PM
I could totally use one of these.
Posted in thread: The Great Bottle Opener Giveaway on 07-02-2014 at 12:12 AM
Posted in thread: Brett in a keg? on 06-14-2014 at 07:42 AM
Actually, starsan doesn't kill yeast- we acid-wash our yeast with starsan every once in a
while. In fact, starsan is only bacteriostatic (stops bacteria growing) but not bacterialytic
Posted in thread: National Homebrewer's Conference - HomeBrewTalk Giveaway - Open to All! on 06-13-2014 at 05:22 AM
I'll be brewing or serving beer professionally! Never been to an NHC- want to though!
Posted in thread: Treating campden water on 06-11-2014 at 10:37 PM
You definitely can use campden in an aluminum kettle. Stainless is even better. You definitely
shouldn't let bleach sit on stainless or let acid sit on your aluminum, but campden is pretty
Posted in thread: Brett in a keg? on 06-11-2014 at 10:12 PM
So I've got this extra 5 gallons of saison (ABV around 7, FG 1.004) sitting around that would
go just great with some brett funk. Can I just pitch it right into the keg and let it do its
thing for a f...
Posted in thread: Lemon peel in secondary. on 06-11-2014 at 10:08 PM
Just looks like bubbles. You're fine.
Posted in thread: Bringing yeast to 50*F on 06-11-2014 at 10:08 PM
I can't imagine what the purpose of that rest would be. At 50F, your trappist yeast are going
to be asleep, but it's not cold enough to achieve lagering. If the beer is finished, I would
just do it as...
Posted in thread: first time racking to secondary...got a question on 06-11-2014 at 09:54 PM
There's a fair amount of CO2 still dissolved in your beer after primary. Racking it over to a
new carboy will get some out of solution. As long as you have as little headspace as possible
in the secon...
Posted in thread: Bulk aging temperature on 06-11-2014 at 09:42 PM
80 isn't idea, but it's not likely to hurt anything too bad as long as you're off the yeast.
The bigger question is why you'd like to age it. Most beers, even big RISs, are best fresh.