Last Activity:02-28-2015 7:10 AM
Likes Given: 16
80 Likes on 62 Posts
Posted in thread: Problems with Whirlpool Recirculation on 02-27-2015 at 01:38 PM
I think the issue is you are recirculating from the plate chiller back to the kettle after the
hop stand, bringing entire bulk to pitching temps before transfer to fermenter.Why not go
direct from the...
Posted in thread: Quick Disconnect Advice on 02-26-2015 at 01:01 PM
As you disconnect the camlock, angle the female camlock opening horizontally and move it a bit
underneath the male camlock to catch the liquid draining so it drains into the hose. That works
Posted in thread: Equipment evaluation after a year on 02-25-2015 at 10:32 PM
I'm on the same kind of setup: household low pressure natural gas, 3/8 hose, to a 6" banjo
burner. The issue you're running into is the fact that a 3/8 low pressure gas hose can supply,
at most, somet...
Posted in thread: Low SG on 02-23-2015 at 06:03 PM
I guess I should have gone with my gut and added some crushed corn, however I was trying this
recipe "as is" to see if I liked it. This would not have worked. The corn needs to be mashed in
order to c...
Posted in thread: How picky are you about ABV? on 02-20-2015 at 12:28 PM
I approach recipe design with target for ABV and final gravity. This makes it easy to think
about the beer in comparison to a commercial product.Then I figure out a grain bill, mash
temperature, and y...
Posted in thread: Homebrewing Needs a Woman's Touch on 02-19-2015 at 07:28 PM
Interesting blog - I take no offense you post links here to draw us over there. You forgot to
mention those t-shirt ads that frequently show up here on HBT.As for the Brewing Network
content and ads I...
Posted in thread: Beer Alchemy Dead Space Question on 02-18-2015 at 04:56 AM
I'm a BA userI think it's missing and would be nice addition of there will be upgrades.
Posted in thread: natural carbing in keg...FAIL! Fixable? on 02-17-2015 at 06:35 PM
I don't believe the half the rate for bottling for natural carbing myself. I usually naturally
carb kegs with 1/2 cup of table sugar. Anywhere from 1 week to 2 months at room temperature.
Less for IPA...
Posted in thread: Hot, Sour, Sweet, Salty on 02-17-2015 at 06:26 PM
Interesting ideaI'd keep bitter out its a different flavor and you are looking for a delicate
balance of sour/sweet/hot/salt no bitter.Sour and Salt can come from a GoseMaybe some thai bird
Posted in thread: Berliner Weisse lacto experiments on 02-13-2015 at 11:24 PM
Good write up. Would be interesting to see you repeat this at a higher temperature. One of the
advantages of the lacto first sacc/brett second is supposed to be that you can let the lacto
cook pretty ...