Last Activity:05-25-2013 10:05 AM
Likes Given: 7
122 Likes on 97 Posts
Posted in thread: I have created a priming sugar calculator on 05-25-2013 at 04:14 PM
still loving your calculator. can't believe other ones don't have metric
Posted in thread: 1 gal wine jugs for fermentation? on 05-24-2013 at 06:47 AM
also you can use your small weird/experimental brew as a starter for a larger batch of a less
risky beer.example: i had an old smack pack of witbier yeast; just brewed BIAB 5L of
hibiscus/star anise w...
Posted in thread: Yeast for a smoked porter on 05-24-2013 at 06:39 AM
The first time I made a smoked porter I used WLP001. The next time I made it I used 002. I
definitely liked the 001 better. I didn't care for the British yeast character in that
particular beer with 0...
Posted in thread: What do you dislike about summer? on 05-24-2013 at 06:28 AM
heat haters- come to holland. you can bask in crappy drizzle and cold winds all year round!
imperial stouts 365
Posted in thread: Speidel Braumeister (brewmaster) on 05-24-2013 at 06:26 AM
hi where are you hunmojo? i think that a new small brewery in the netherlands called oersoep
started out on a couple of 50L speidels but i'm not sure. might be worth contacting them for
advice. met th...
Posted in thread: Do you guys leave the hops in the wort while it is cooling down? on 05-23-2013 at 08:07 AM
after it's chilled. so make sure the spoon is nice and sanitary. then let everything settle
20-30 min and then siphon from the edge without disturbing the trub pile in the middle.
Posted in thread: One food you have never had... but are curious on 05-23-2013 at 07:07 AM
can i mention one food that i am hugely curious about but never under any circumstances ever
wish to encounter?hákarl- the infamous icelandic rotten shark. or the related swedish fermented
Posted in thread: Do you guys leave the hops in the wort while it is cooling down? on 05-23-2013 at 07:00 AM
definitely leave them in (for late hops. for 60 minute additions it basically doesn't matter),
and definitely whirlpool! recipes are imprecise; they depend a lot on your system and
technique. so if yo...
Posted in thread: My Yeast Starter Will Not Start on 05-23-2013 at 06:54 AM
pour yourself a beer! it'll be fine
Posted in thread: Wyeast 1968 London ESB Experience on 05-22-2013 at 06:37 AM
with the fullers strain it won't hurt to raise a few degrees as fermentation finishes. i have
good results fermenting at 18-20c (18 for cleaner and 20 for fruitier) and raising to 22c (72f)