Last Activity:05-30-2016 9:08 AM
Age:45 years old
Likes Given: 43
37 Likes on 32 Posts
Posted in thread: The Gelatin Effect – Pt. 5: Gelatin vs. Biofine Clear | exBEERiment Results! on 05-23-2016 at 01:05 PM
Thank you. Great xBmt! I'd have been surprised if Biofine had introduced a flavour component
but it's good to have the data. If I'm reading correctly, the Biofine took longer to clear but
was as effec...
Posted in thread: White Labs Yeast Vault on 05-23-2016 at 01:00 PM
After listening to the Peter Symons interview recently I put in an order for the Melbourne Ale
Yeast. I'll probably just make the Tooth's recipe that he linked.
Posted in thread: Specific Gravity questions on 05-23-2016 at 12:43 PM
A difference in OG is just a measurement error.Most likely the measurement error is coming from
stratification of wort as flars suggested, although it's also possible that your volume
Posted in thread: Ale pail thermometer reads 79 degrees! Is this too hot? on 05-23-2016 at 12:34 PM
[QUOTE=Bevilaquafoto;7572040I am brewing an oatmeal stout...the thermometer on the side of the
pail is reading 79 degrees!Ouch. That's likely to be a problem as the previous poster
suggested. Some sty...
Posted in thread: One week brew time? on 05-23-2016 at 12:29 PM
They are offering an opportunity to save a week or two by carbonating while fermenting (though,
of course, anyone can do that). I believe the "one week" claims are intended more to attract
Posted in thread: One week brew time? on 05-23-2016 at 11:55 AM
The kickstarter went live today; it will be interesting to see how it goes.Looking at their
Kickstarter isn't encouraging. I think they misrepresent their competitors, which is always a
bad sign. The ...
Posted in thread: Wyeast 3711 French Saison on 05-23-2016 at 11:41 AM
If you basement is still 60F, I would move it to room temps once you notice activity. 60F is
too low for saison yeasts. Even if they do work a that temp, theyll get better performance and
Posted in thread: Wyeast 3711 French Saison on 05-23-2016 at 01:21 AM
Once again, I've made a saison (this time a rye saison made from extract to save time) with
3711 and it dropped 10°P with no problem at all. Just threw it on a keg and will report back in
a day or two...
Posted in thread: Mash water as sparge water? on 05-21-2016 at 02:32 PM
It does not appear that he was double or triple mashing or inquiring about same. Introducing
that concept into the conversation is off topic and only serves to confuse.More clarity is
always good. I a...
Posted in thread: Mash water as sparge water? on 05-21-2016 at 11:12 AM
It is interesting that OP hit his original gravity target doing this method. That would seem to
be the long and short of it, although I'm sure someone will find a way to do the mental