VIEW MY

Flanman

Gift Premium Subscription To Flanman

Join Date:

02-01-2013

Last Activity:

01-19-2017 6:03 AM

Likes Given: 10

3 Likes on 3 Posts 

    ABOUT ME

  • Fishing,Brewing beer
  • Marine Engineer
  • Flannery
  • Metal, Rock...ie Volbeat, Seether
  • The Big Lebowski, Office Space, Team America World Police
  • Old School History Channel (Like when WWII, How its made, Modern Marvels was on)
  • The Subtle Art Of Not Giving A Fuck
  • Great Norther Brewers Association
  • Had always wanted to learn how to brew, then finally a friend grabbed me and an extract batch after listening to me talk about it and I brewed my first beer. Within one month I was brewing all-grain and serving 4 kegs in the kezzer.
  • Vienna Lagers and Czech Pils perfected!
  • Winter Razz (Belgian Strong Raspberry)
  • -Octoberfestrn-German Pilsner
  • None
  • OctoberfestrnGerman Pilsner
  • Male
  • In a Relationship
  • Palmer
  • Alaska

LATEST ACTIVITY

  • Posted in thread: Help me turn my horrible failure into my first new sour! on 01-19-2017 at 03:38 AM
    This hardly makes sense. Even if you pooched the mash temp, your yeast should have jumped at
    the chance to ferment the simple sugars in the fruit....Mash temp was too high so my sugar
    chains are proba...

  • Posted in thread: Help me turn my horrible failure into my first new sour! on 01-18-2017 at 02:50 PM
    Are you using the ECY01 bug farm packet. I have never really used anyone other than wyeast. How
    well does there packaging keep on a long journey to somewhere like Alaska?

  • Posted in thread: Help me turn my horrible failure into my first new sour! on 01-16-2017 at 11:56 AM
    The beer is cloying sweet. It has a little raspberry and a weird chocolate after taste. I
    worked the temp up slowly to 74 F and roused the yeast and I couldn't get anymore out of it.

  • Posted in thread: Help me turn my horrible failure into my first new sour! on 01-16-2017 at 09:55 AM
    I was brewing my old standby Belgian blonde with raspberry but the mash went to hell in a
    handbasket. So after fermenting in primary for a week it stalled out at 1.020 instead of my
    typical 1.010-1.01...

  • Posted in thread: Sulfer absorbtion in Lagers with "Quick Lager" steps. on 01-02-2017 at 03:33 AM
    The commom wisdom these days is that esters are only produced the first 3 to 4 days of
    fermentation. After that it is safe to increase temperature to allow cleanup and full
    attenuation, no ill effects...

  • Posted in thread: Sulfer absorbtion in Lagers with "Quick Lager" steps. on 01-01-2017 at 02:03 PM
    Ok. So going forward dependent on what the SG is doing if I have more to go I will try bringing
    the temp higher (even than recommended in the yeast profile) up to scrub it out more.I was just
    stating ...

  • Posted in thread: Sulfer absorbtion in Lagers with "Quick Lager" steps. on 01-01-2017 at 04:29 AM
    Ohh ok. I usually dont go too much out of the recommended bounds without a reason. I am a kinda
    "keep it between the lines" guy. Have you taken 2206 up that high? I just worry about a yeast
    with that ...

  • Posted in thread: Sulfer absorbtion in Lagers with "Quick Lager" steps. on 01-01-2017 at 03:48 AM
    I'd keep bumping it up 2-3 degrees a day until you hit 66F and see if the increased
    fermentation action cleans up the sulfur.I didnt want to step too far out of the range for the
    German Pilsener yeast...

  • Posted in thread: Sulfer absorbtion in Lagers with "Quick Lager" steps. on 12-31-2016 at 06:04 AM
    This might seem like a silly question...I looked around on other threads and found so many
    different ways of people handling the scrubbing of sulfur that I wanted to see what some active
    users are doi...

  • Posted in thread: Ceramic IR reptile heater VS Ceramic with fan VS Brewers edge space blanket on 12-15-2016 at 05:23 AM
    I decided to go with dual Brewers Edge Heater mats. I am Still testing but without the new fan
    installed to circulate air they do a pretty amazing job of keeping the fermentation about 45F
    above ambie...

0 COMMENTS
POST A COMMENT