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01-27-2013

Last Activity:

07-01-2015 5:11 AM

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  • Posted in thread: Anyone brewed an IPA with EKG ? on 06-15-2015 at 12:42 PM
    I know this is an old thread but maybe someone has an answer. :fro:I was thinking of brewing
    this but I have a pack of WYEAST 1968 ESB yeast would this make a big difference to the Thames
    Valley Ale y...

  • Posted in thread: Kegging with out Fridge on 04-10-2015 at 06:23 PM
    The keg does not have to be refrigerated. Go ahead and keg the beer, purge the headspace a few
    times with CO2 to vent the O2, and then hit it with about 30PSI to make sure the lid seals.
    Your beer is ...

  • Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 05:46 PM
    Traditionally these beers were very clear. Ive made a handful of grodziskies, and generally
    mashed at 105(20-30)-130(20)-153 (With decoctions, not sure if that matters). Id avoid a rest
    at mid 120s as...

  • Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 05:43 PM
    I wonder- when I do a step mash with well-modified malt I tend to go with a 131/133 temperature
    rest instead of the traditional protease rest of 122ish. Of course, I don't do 100% wheat beers
    so I'm n...

  • Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 05:36 PM
    I have never had a head retention problem as a consequence of doing a protein rest - certainly
    not with a wheat beer. At the same time it is only fair to point out that I have never done
    without a pro...

  • Posted in thread: Mash decisions based on malt specs? on 03-25-2015 at 03:41 PM
    Hey all,My next brew will be a Gratzer, smoked wheat beer.The grist is 100% wheat. Mainly
    weyermann oak-smoked wheat, with some midnight or chocolate wheat for a dark color. I would, of
    course, use a ...

  • Posted in thread: When to use rice hulls and how much? on 11-13-2014 at 04:53 PM
    1. You don't put them through the mill. To do so would defeat their purpose2. You don't worry
    about how much heat they absorb as you add them to the lauter tun, not the mash3. They work by
    separating ...

  • Posted in thread: Chill Haze driving me insane on 03-13-2014 at 07:59 PM
    I know this is an old thread, but in case anyone is interested, the following link seems to
    have greatly improved the clarity of my beer. Also, it's super easy. I also use the Brunwater
    spreadsheet fo...

  • Posted in thread: Imperial Red Ale Advice on 03-12-2014 at 08:22 PM
    This one is very red:

  • Posted in thread: From the brewer - English PA Diacetyl Character on 02-17-2014 at 05:16 AM
    I think you will find there are a lot of breweries that do this. It increases production with a
    limited fermentation space, and also increases the yeast flavors.True!Here is the BN Brew
    Strong episode...

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