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11-27-2015 7:20 PM

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  • Posted in thread: How important is it to control the temperature of a yeast starter? on 11-24-2015 at 11:13 PM
    I notice there is a majority here recommending cold crash at high krausen. I read in some yeast
    texts that when yeast comes to the end of the fermentation cycle it stores glycogen for use
    during the n...

  • Posted in thread: Obvious question unless you are a noob... on 11-07-2015 at 01:18 PM
    There are no rules.Yes that method is good for very high gravity beers. For normal beers I, and
    many brewers like to pitch at high kraeusen.For a big belgian a little yeast stress brings out
    some desi...

  • Posted in thread: Pump questions on 09-19-2015 at 02:02 PM
    You are right - priming means liquid in the pump.

  • Posted in thread: Using Ommegang Yeast on 07-13-2015 at 11:09 PM
    Oh, yes. I missed the date. :oThere is live yeast in every bottle. Just pour off the beer, and
    top it off with 100-200ml starter. Then build it up until you have 2litres. Witte is the best
    for this be...

  • Posted in thread: Using Ommegang Yeast on 07-13-2015 at 08:55 PM
    I have used that strain a lot, and I think tagz hit the nail on the head. I had some off
    flavors last time, and I am not sure why, maybe too high temp. I let it get into the mid 70s
    right after pitch....

  • Posted in thread: Why I Wouldn't Drink Sam Adams on 06-20-2015 at 01:13 PM
    I understand what you are saying. The general populous generally like their products basic and
    easy to consume. Music, food, beer, wine, cars. But there is always a VERY large market for
    great product...

  • Posted in thread: Sour beer for beginners? on 05-11-2015 at 06:54 PM
    There are opinions both ways. Some very smart folks say no need to keep separate equipment
    because wild bugs can be killed just like anything else. Your house is already full of wild
    bugs!Still others...

  • Posted in thread: Berliner Weiss on 04-07-2015 at 12:18 AM
    I got inspired to try my first Berliner Weisse, and I made my own lactobacillus culture from
    this thread as follows:Boil a quart of weak wort. When it cools to 120F, pitch 1/4 cup of whole
    belgian pal...

  • Posted in thread: Dry hop partial batch? on 04-06-2015 at 08:21 PM
    Two solutions I see:Dry hop (which ever one) without racking it. That's what I do. Rack and dry
    hop all. (If your friends are drinking your beer, they get what you like)

  • Posted in thread: Gushing bottles... on 04-06-2015 at 08:11 PM
    I agree with previous post, plus: I like my stouts a bit warmer than other ales. But that can
    cause gushing. If it is over carbonated, make sure the bottles have been very cold for a couple
    of days be...


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