erikpete18

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• Posted in thread: Getting Rid of Astringency in Brewed Beer on 05-15-2013 at 07:33 PM
  I suppose you could add a boiled lactose solution to give it a little more body and a touch of
  sweetness to balance out the bite, but with a RIS you'd want to be careful about ending up with
  way too h...

• Posted in thread: Reading My Water Report on 05-15-2013 at 07:01 PM
  The How-To-Brew water chapter is also a good resource if you're just starting out. You've
  definitely got really good water as a base, so you can brew as pale as you want without too
  much effort. I'll ...

• Posted in thread: First all grain kegged. Aging? on 05-14-2013 at 11:00 PM
  Yeah, I'd probably age it in the fridge as well. Plus that way you can start the carbing
  process so its ready to go once the aging is done, assuming you can keep the liquid line
  unhooked and prevent y...

• Posted in thread: IPA Extract Help on 05-08-2013 at 06:15 PM
  I think I've generally read somewhere between 1-5% for the carapils. If you subbed the carapils
  for the crystal, that looks like it would put it at about 6%, which is on the high side but if
  you don't...

• Posted in thread: First Recipe Attempt: Lower ABV IPA on 05-08-2013 at 07:41 AM
  It looks like a pretty good recipe. If you're trying to get an idea of the hop specifically
  then you could theoretically leave out the crystal and have the batch finish a little lower,
  but if you pref...

• Posted in thread: IPA Extract Help on 05-08-2013 at 07:18 AM
  It depends on how your extract behaves, but mine always finished a little higher than I
  preferred, so in this case I'd probably opt for leaving the Crystal out. The carapils wouldn't
  hurt for head ret...

• Posted in thread: mold on yeast vial on 05-08-2013 at 06:45 AM
  I'd say dump that yeast, but it all really depends on how hard up for yeast you are. If that's
  the last tube of a particular yeast that is no longer available (or that you harvested
  yourself) and you ...

• Posted in thread: Sourdough Yeast on 05-08-2013 at 06:38 AM
  I'll admit that I've not made my own sourdough bread, but its not only yeast you've got in your
  batch of dough, but lactobacillus as well, a bacteria. The lactobacillus is what gives the
  bread its sou...

• Posted in thread: Need Homebrewtalk Members help on ordering new kegs! on 05-08-2013 at 06:00 AM
  Can't comment about the different 5gal since all mine are used (ie rubber top), but I'd
  probably wind up going metal strap if it was cheaper. As far as 2.5gal vs 3gal, I'd echo a
  previous poster and s...

• Posted in thread: Ferm Wrap Heater on 05-02-2013 at 09:58 PM
  I guess I'd always figured it was the other way around with a temp controller. If you set it at
  70 with a 1 degree differential, I would have thought it would cool to 69, then turn back on
  and heat to...