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04-26-2014 1:24 PM

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  • Posted in thread: Fermentation control on 06-10-2010 at 01:25 AM
    Tape the probe to the side of the fermenter. I just use a couple strips of duct tape, but some
    use foam as insulation around the probe. This method comes really close to measuring the real

  • Posted in thread: Grain question on 06-09-2010 at 11:32 PM
    Yes, same thing.

  • Posted in thread: Beer suddenly turned to vinegar a day after maturing - twice on 04-16-2010 at 02:13 AM
    beer/wine + oxygen = vinegar (simple as that)...check your airlocksOnly in the presence of AAB

  • Posted in thread: Grain Storage? on 04-13-2010 at 10:11 PM
    This is my set up; I really like the vittle vaults

  • Posted in thread: Nibs in my breakfast stout - ok in primary? on 04-02-2010 at 02:48 PM
    I've used nibs; just dumped them straight in. I hate trying to pull a bag out that has swollen
    because of absorption. The nibs will drop to the bottom.Other's have had success, but I doubt i
    will use ...

  • Posted in thread: Yeast slant growth on 03-31-2010 at 11:07 PM
    They should grow only where the loop streaked the agar. Having said that, I've had them spread
    everywhere. If there is any condensation in the slant, it can drip and carry cells all over the
    slant. It...

  • Posted in thread: Umami in Beer on 03-03-2010 at 03:35 PM
    Lets not stop at umami. We also have taste receptors for fat. The old diagram of the four taste
    bud zones you learned in grade school is nothing more than art.

  • Posted in thread: Umami in Beer on 03-03-2010 at 02:19 PM
    Here is what Randy Mosher has to say about umami in beer."Yeast contributes rich, meaty flavors
    through a process called "autolysis," the same process that gives champagne its toasty aromas

  • Posted in thread: Water Questions: (Maxes for) Residual Alkalinity, Bicarbonate, Calcium on 03-02-2010 at 01:29 PM
    Both Amiaji and Bobby M have the idea here. Palmer never intended that his water sheet be used
    as the law. Once you start moving towards the end, things are no longer linear. Kaiser has done
    some init...

  • Posted in thread: Slanting yeast on 02-16-2010 at 06:01 PM
    My Agar is in flakes. 2.5 grams = 1Tbsp for these. Not quite sure about a powder though

Following Stats
"If you do it right, brewing is about ideas. A big impression can be made with brute force, but sometimes a whisper speaks louder than a shout." - Randy Mosher Primary: Citrus Wheat Experiment/WLP029 & WYEAST 1056 Secondary: Oktoberfest Bottle: Empty