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08-19-2016 6:16 PM

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181 Likes on 134 Posts 


  • Aikido,Homebrewing
  • Marketing associate, Sysco las vegas
  • ASU
  • Date brown, sour rye, black IPA, Munich lager
  • Christmas beer
  • Jaom,
  • Don't really use them any more.
  • Sunshine DIPA, Reno_NV's Punkin ale, hefe with 3638, cherry cream ale, English mild
  • Male
  • Married
  • Las Vegas
  • Nevada


  • Posted in thread: Hefe Yeast Options-Calling All Hefe Specialists! on 08-01-2016 at 08:26 PM
    True, I plan to try 3068 next brew date and simply pitch direct and don't worry with a starter.
    I also think I'll quit with the saved slurry on these Hefe's if the direct pitch works out ok.
    It costs ...

  • Posted in thread: Hefe Yeast Options-Calling All Hefe Specialists! on 07-30-2016 at 11:21 PM
    I am just learning nuisances of step mashing, but it sounds like 30-30-20 may be our best
    schedule. If iodine testing is accurate (debatable), I have seen light malt grain bills
    complete single infusi...

  • Posted in thread: Hefe Yeast Options-Calling All Hefe Specialists! on 07-29-2016 at 07:01 PM
    The biggest secret to great hefeweizen is to treat the yeast like ****. Use WLP300 or WLP380,
    and just pitch the vial without making a starter. Keep fermentation temperature in the 60s F
    for more clov...

  • Posted in thread: Ingredients for strong abv beer? on 07-27-2016 at 10:57 PM
    I hear brews that are extract based frequently finish around 1.020. Maybe you could try one of
    the recipes the database? It might give you some more direction.

  • Posted in thread: Kegging question.....duh on 07-27-2016 at 10:50 PM
    I second that. No need to worry about short methods of carbing if you have that much time.And
    30 psi is usually for 24-36 hours, depending on initial temp into the kegerator.

  • Posted in thread: Punkin' Ale on 07-27-2016 at 10:48 PM
    I brewed this yesterday, my first attempt at a pumpkin ale. I never have more than one or two
    pints a season, but my friends enjoy the style so I'm trying my hand at it.Out of curiosity, I
    weighed my ...

  • Posted in thread: Temperature opinions and advice on 07-27-2016 at 09:41 PM
    Best guess would be to shoot for 75F for the first few days then let it free rise. The websites
    say 70-90. Are you building the yeast up in volume or just pitching the dregs from one bottle
    of each?

  • Posted in thread: Show us your Kegerator on 07-27-2016 at 09:23 PM
    Them tap handles look rather scarily like some "specialist" things we used to sell when I
    worked for an adult toy company...;)I've heard that before. Couldn't figure out if it was my
    mind in the gutte...

  • Posted in thread: Looking to try mead and would love some guidance on 06-19-2016 at 05:43 PM

  • Posted in thread: Why do you make 10G batches? on 06-17-2016 at 07:28 PM
    Between friends and family 10 gal was then only way to go. I regularly split batches with
    friends. Plus I don't like to be the guy whining about how fast my beer went when my BIL comes
    to the house.

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