Last Activity:12-12-2013 8:28 AM
2 Likes on 2 Posts
Posted in thread: Slow counter flow chiller on 07-02-2013 at 11:25 PM
Honestly, IMO, I would say that the slow flow rate is no big deal. With my pump I try to slow
it down as much as possible and find that I can't get it to go slow enough (I live in AZ and
trying to coo...
Posted in thread: Question about DIY wort chiller on 06-14-2013 at 12:31 AM
I would look into making a counterflow chiller. If you are going to build one yourself and all.
The immersion chilller works fine, but it works much better if you stir while cooling and you
have to co...
Posted in thread: Wyeast 3711 Starter Question on 05-14-2013 at 03:38 AM
... buuuuut, it does look like a tasty starter!
Posted in thread: Wyeast 3711 Starter Question on 05-14-2013 at 03:37 AM
+1 on not using an airlock. The yeast need oxygen to keep multiplying. By depriving them of
oxygen you aren't allowing them to divide and are basically repitching the same yeast you
dumped in the star...
Posted in thread: Impact of high mash temp on OG on 11-06-2012 at 09:55 PM
You'll raise the FG some, but nothing to be worried about.... Unless you were trying to make a
dry beer. Then your kinda screwed :)
Posted in thread: DIY Windshield for KAB6 Bayou Burner on 11-05-2012 at 12:10 AM
I literally had that idea at Home Depot a few weeks ago! Let me know how it works please! I was
concerned about melting the thing... but then I figured the worse case scenario was some cool
Posted in thread: Fermenting an Imperial Stout on 10-25-2012 at 02:24 AM
JonMYes you can. I'm a pro brewer buddy. Do some research.
Posted in thread: The Most Frustrating Problem Ever...I want to shoot myself. on 10-24-2012 at 11:34 PM
but beer is beer. Keep it up :P
Posted in thread: The Most Frustrating Problem Ever...I want to shoot myself. on 10-24-2012 at 11:33 PM
You have no idea what a cold crash is for do you?!?!?!? Just a hint, its not done after
Posted in thread: Fermenting an Imperial Stout on 10-24-2012 at 07:12 PM
You can rack onto the yeast no problem. Just shake the holy hell out of it to oxygenate. I
would also let the cake warm up to room temp before you add the wort, that wSy you don't shock