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03-18-2008

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08-08-2013 11:16 AM

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  • Posted in thread: OG too high, extract brewing on 08-03-2013 at 05:06 AM
    Well Starsan or not...with extract brewing, there is more stratifying with your boiled extract
    vs top off water. Unless you really screw something off...your gravity readings SHOULD be what
    the extrac...

  • Posted in thread: Kegging Q: 4 days at 20 psi, I day at 30 psi, still flat?? Why?? on 08-03-2013 at 04:43 AM
    I think a corny is 5.5 gal. I'm pretty sure a corny is 5 gallon. I normally secondary with 5
    gallon carboys and then syphon off to a corny keg. If it's a good volume, the carboy will be
    all the way up...

  • Posted in thread: Kegging Q: 4 days at 20 psi, I day at 30 psi, still flat?? Why?? on 08-03-2013 at 03:42 AM
    :mug:I will crank to 30 psi tonight again absolutely ... I will try your test Another thing you
    can try: if your line is at 30 psi, it's good to hear if it's dissolving into beer. So the
    quickest way ...

  • Posted in thread: Hop Schedule Question on 08-03-2013 at 02:57 AM
    This yielded a theoretical bitternes if 119 IBU's (Tinseth scale).Well IMO, you won't tell too
    much difference with perceived bitterness. Examples like this are an indicator over how
    different IBU sca...

  • Posted in thread: Does OG relate to alcohol level? on 08-03-2013 at 02:17 AM
    Usually...but to determine the ABV in your batch of beer, you take the OG and the final
    reading. For many beers, you do assume it should be around what your OG reading is. However,
    the bigger the OG t...

  • Posted in thread: What should I make next? on 08-03-2013 at 02:10 AM
    You liked your Kolsch it seems. I'd make a California Common: a good light hybrid in a similar
    vein. See what differences there are. Tonight I did notice my local package store has one
    brewer getting ...

  • Posted in thread: Malting Basics on 08-03-2013 at 01:57 AM
    My first experience to brewing beer. I'd just stop there. You're talking about some kind of
    questionable germinated barley...that's still iffy if it's an OK malt for AG brewing. You have
    plenty of oth...

  • Posted in thread: Low ABV...thoughts? on 08-03-2013 at 01:47 AM
    Forgot to add...mashed at 155 degrees, have been fermenting at about 68 degreesIMO, the best
    mash temps are between 148-152. There are many complexities about brewing...from just looking
    at these temp...

  • Posted in thread: protein rest on 08-02-2013 at 11:11 PM
    My question is about the grains like crystal and others which we "steep" at 130 or so prior to
    mashing. Is that essentially a protein rest for those grains?No, protein rest has to do with
    getting as m...

  • Posted in thread: Not sure if I can still hang out and post here... on 08-02-2013 at 11:01 PM
    That's one of the things I like about homebrewing vs pro brewing: all the methods are
    analogous, and you can geek out over the science of fermentation. Yes there are differences
    about the batch size, ...

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On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer) Conditioning:Baltic Porter Fermenting: Double Simcoe IPA On the Bench: Racer 5 IPA "One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd
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