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Last Activity:08-31-2013 12:08 PM
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Posted in thread: Amarillo Blonde on 07-20-2012 at 05:08 PM
If this was my recipe I would try adding around 1LB of vienna if you are searching for just a
little more malt flavor but the MO was too much.
Posted in thread: Why Not to Pitch On Your Yeast Cake on 07-20-2012 at 04:15 PM
I would guess it is more of a sanitation issue than bad yeast. Pitching on a yeast cake seems
to increase the number of ways other things can get in, to me at least. I do it every once in a
Posted in thread: Why Not to Pitch On Your Yeast Cake on 06-21-2012 at 03:46 PM
Biggest issue with pitching onto a yeast cake is you dont really get a chance to taste the beer
and make sure the yeast isnt making poor beer. If you can store the yeast for a week and make
sure it di...
Posted in thread: Hop Bursting + Late malt extract = 30 min beer? Please provide advice on 06-20-2012 at 02:46 PM
Try brewing in NC all summer long... If it is a time issue go extract...but if you have time,
get out there and brew AG!That said...I think as long as your bring it to a nice hard boil this
Posted in thread: Free brewing lessons!...sorta on 06-19-2012 at 09:36 PM
Given the rest of the context in the thread, lol, i figured it might have another kind of
meaning. I see the OP had portland in it though....
Posted in thread: Free brewing lessons!...sorta on 06-19-2012 at 08:02 PM
Posted in thread: Finalizing my Cascadian Dark Ale (India Black Ale) Recipe, please advise experts! on 06-13-2012 at 09:17 PM
Definitely pull back the Carafa, IHMO. 1.5LB max I'd say.
Posted in thread: Stater Overpitching? on 06-13-2012 at 08:48 PM
I would add the whole thing unless you want to save some if it and make 2nd starter for another
Posted in thread: Clarify White/Zainasheff Fermentation finishi temperature on 06-11-2012 at 06:45 PM
I ferment around 62 and diacetyl rest around 70... There is a lots of brewing literature that
talks about raising the temperature the end of fermentation to reduce D....I also pitch the
Posted in thread: Clarify White/Zainasheff Fermentation finishi temperature on 06-11-2012 at 06:28 PM
For some strains it can make a big difference in reducing diacetyl (1968, etc) or in some cases
other off-flavor compounds. Also assists in ensuring fermentation is truly complete.