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05-11-2010 11:43 PM


  • Posted in thread: gout on 05-05-2009 at 12:38 PM
    You can also get black cherry capsules at GNC and other health food stores. I take them year
    round and keep a supply of colchicine around. I usually get it in my big toe after
    stubbing/injuring it. Wh...

  • Posted in thread: Fermenting US-05 cold on 07-11-2008 at 07:08 PM
    I've started us-05 as low as 52 and ramped it up toward the end of fermentation. I think you'll
    be fine at 55+.

  • Posted in thread: I went to bottle my Kolsch and looks like an infection on 07-02-2008 at 11:59 AM
    I just did a kolsch using that same yeast. As with most of my brews, I crashed cooled it to 38
    for 10 days or so after fermentation was complete. Usually the beer is crystal clear using this
    method, b...

  • Posted in thread: No krausen= No fermentation on 06-25-2008 at 01:42 PM
    Don't wory about not seeing any airlock activity. It's possible the lid didn't seal completely
    and the gas escaped there. Like the good folks above have said, take a gravity reading to see
    where you'r...

  • Posted in thread: Hey Dude, live the dream... on 06-24-2008 at 02:59 PM
    Brewpub for sale!

  • Posted in thread: Racked too early, but is that a bad thing? on 06-19-2008 at 12:20 PM
    If it works for you then go for it. Personally, I stopped doing a secondary on most/all my
    beers. IMO, racking to a secondary vessel just increases the chances of something going wrong.

  • Posted in thread: First Brew! on 06-17-2008 at 12:52 PM
    Welcome to the forum. There's plenty of information here to get you started. I would recommend
    leaving the beer alone for at least 2-3 weeks before bottling. Even after active fermentation
    ends the ye...

  • Posted in thread: Lagering Feasibility on 06-17-2008 at 12:43 PM
    You can certainly lager the beer in the serving fridge. As for fermenting, if you don't mind
    having the beer you're serving/drinking at 55 degrees for a couple weeks then I guess you'd be

  • Posted in thread: Conditioning Rye Beers on 06-03-2008 at 12:24 PM
    I just did a roggen that was 45% rye. It was good at 6 weeks, better now (about 8 weeks).

  • Posted in thread: Safale 05 Fermenting 52-56 F on 06-03-2008 at 12:18 PM
    I do many beers with US-05 that I start at 54 degrees. Once fermentation starts to slow a bit i
    raise the temp a degree or two a day until they finish out. No problems with that yeast at low