DJG42

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Join Date:

10-20-2009

Last Activity:

08-23-2013 7:59 PM

3 Likes on 3 Posts 

    ABOUT ME

  • temperature controlled fermentation is the best way to get to the next level.
  • Hef or a wit
  • empty
  • Golden Ticket Tripel
  • Texas Pecan Brown Ale
    Winter IPA
  • Male
  • Married
  • Round Rock
  • Texas

LATEST ACTIVITY

  • Posted in thread: Another tripel recipe on 05-14-2012 at 10:33 PM
    looks good. Will you invert the table sugar first? You can just throw it in the boil, but if
    your wort is not acidic enough, the sucrose might not break down enough into fructose and
    sucrose. I used B...

  • Posted in thread: Style you will never brew? on 05-13-2012 at 12:00 AM
    I'd have to say a sour as well. I'd hate to get brett all on my equipment and have to toss the
    plastics and rubber. I would expect the amount to be small, but I'd be afraid that I just
    couldn't trust ...

  • Posted in thread: After your Trial OF BS, where are your recipes? on 04-22-2012 at 02:15 AM
    interesting. what did their tech support say?

  • Posted in thread: Big beer, small beer on 03-05-2012 at 05:59 PM
    the process is called parti-gyle. I've used it a couple of times when I know that I'll have a
    lot of sugars left over in the mash. you have to plan for it a bit, but you can double your
    production out...

  • Posted in thread: Ack - need help quick! Shorter boil time for Wit? on 03-04-2012 at 01:51 AM
    So I'm mashing right now for a clone of Celis White using Austin Homebrew Supply's clone kit -
    mini mash.I just realized that it only calls for a 30 minute brew - every other beer I've done
    says 60 mi...

  • Posted in thread: 7 Days and this is what my beer is looking like ? on 03-01-2012 at 05:21 PM
    looks fine. there is enough yeast in suspension to finish conditioning the beer. Don't scrap
    the krausen back into the beer. eventually, most of the yeast will flocculate out.RDWHAHB :D

  • Posted in thread: Anyone seen one of these? on 02-26-2012 at 09:20 PM
    never seen a commercially sold one, but a one foot length of silicon hose does the same, for
    uhmmm... cheaper.

  • Posted in thread: montrachet yeast 105 degrees??? on 02-12-2012 at 09:37 PM
    this is just to rehydrate the yeast and kick start the process. similar to what baker's do to
    proof baker's yeast.once you pitch it, it's going to be fine and in the right temperature zone.

  • Posted in thread: Should I pitch a second yeast? Need opinions asap... on 02-12-2012 at 09:28 PM
    more yeast won't hurt anything. depending upon the yeast type you're pitching, you shouldn't
    have too much affect on the final product. unless you chose a yeast that has a specific
    profile, like a Bel...

  • Posted in thread: First real taste of my first brew on 02-08-2012 at 09:22 PM
    welcome to the obsession. :mug:

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