Last Activity:10-21-2013 11:08 AM
Likes Given: 5
Posted in thread: Pondering mash out and sparge temps... on 09-17-2013 at 07:44 PM
The other purpose of hot water is to aid in sugar solubility so that you can rinse more sugars
out of your grain bed. There are lots of opinions on that here. Personally, for the price of
grain, and t...
Posted in thread: Pondering mash out and sparge temps... on 09-17-2013 at 04:58 PM
Hey guys - Its been a while.So I was pondering over mash out today - I've always used a 10 gal
Igloo cooler for my MT and I love it - except for the inherent challenge of raising temps. I
usually use ...
Posted in thread: It's IPA Day! on 08-01-2013 at 07:02 PM
Count me in!
Posted in thread: Mill project on 06-22-2012 at 08:58 PM
where did you get the motor/control box.. looks nice and slick!I'm a maintenance supervisor at
work and it was old stuff we were going to obsolete and throw out. You can pick up the stuff
Posted in thread: Mill project on 06-22-2012 at 03:24 PM
Here is a link to a photo album I have with a motorized grain mill setup. Its not the Monster
brand name, but its a Crankandstein out of Atlanta. the link doesn't work, you can follow my
Posted in thread: Fermenting W-34/70 lager yeast at 63F? (higher than normal). Or stick with US-05? on 06-10-2012 at 02:32 AM
Awesome, Kal. I've got pacman fermenting at 60 right now and it has done awesome. John Maier
from Rogue almost always ferments at the bottom of the range. I've had good luck as well. A few
weeks at co...
Posted in thread: first batch bottled with a few concerns... on 05-31-2012 at 04:33 PM
did your father in law have any bottle bombs? We kegged that batch - so no explosions! I have
had a couple bombs in the past before I ever really paid much attention to the sugar and
volumes of CO2 r...
Posted in thread: first batch bottled with a few concerns... on 05-31-2012 at 03:34 PM
If its carbed the way you like it, I'd throw them suckers in the fridge and halt the
carbonation. If not, you may or may not get bottle bombs, but still could wind up with a beer
that pours 7" of foam...
Posted in thread: Fermenting W-34/70 lager yeast at 63F? (higher than normal). Or stick with US-05? on 05-31-2012 at 03:24 PM
I'd say its probably ok to ferment a little high with the lager yeast, but the thing that
scares me is mixing the higher temps with 100% pils. You may end up with a rapid fermentation
and strong DMS w...
Posted in thread: Testing the limits of yeast viability on 04-23-2012 at 10:29 AM
Old yeast is easy... did you get your bird? :mug:Nope. I've determined I have much more likely
odds when dealing with the old yeast...