Last Activity:11-11-2014 3:37 PM
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Posted in thread: Clumpy Head on 05-04-2013 at 09:30 PM
I just brewed a Belgian Pale that has the same problem. Been looking around for input and I
can't seem to scrounge much else up either. While likely unrelated to the other posts about
this, I know my ...
Posted in thread: Post your infection on 03-31-2013 at 11:41 PM
First pic is the infected saison 3 days later... It's getting more solid and milkier. It may
look otherwise, but all of that film is stuck strictly to the surface. There are no bubbles
Posted in thread: Post your infection on 03-30-2013 at 09:19 AM
Not uncommon to ferment saisons that hot. 565 is just yeast from my understanding I've used it
plenty of times and never had any funk unless I introduced a vial of bugs myself.Thanks for the
tip, I fi...
Posted in thread: Post your infection on 03-29-2013 at 05:47 PM
Nothing dry hopping, it's fermenting nice and hot though (90F). Does anyone know if WLP565 has
some funk intentionally in it?I'm either going to rack it this weekend or let it sit for
another week or ...
Posted in thread: Post your infection on 03-29-2013 at 01:24 AM
Have a saison going right now and I've never seen this sort of character in any of my beers
before. This is my 8th batch. Fermented with WLP565. The beer probably sucked back a couple of
ounces of sta...
Posted in thread: High temp fermentation suck back on 03-25-2013 at 06:36 PM
I can see how the S-shaped airlock (and the foam stoppers, obviously) would limit liquid suck
back into the beer, but both options still allow oxygen through. Now that I'm really thinking
about it, I ...
Posted in thread: High temp fermentation suck back on 03-21-2013 at 10:38 PM
Very clever, I had no idea those existed. Thanks for the tip!
Posted in thread: High temp fermentation suck back on 03-21-2013 at 12:43 AM
Hey guys, I have a saison in the ferm chamber right now set at 90F, and I have to continuously
top off the airlock with vodka because every time the heating function cycles, the airlock
sucks back int...
Posted in thread: Soliciting opinions on this porter recipe on 10-10-2012 at 09:57 PM
How did this turn out? I'm putting a Chinook Porter recipe together right now but am having
trouble deciding whether to do all of the hopping at 60 min purely for bitterness, or do as you
did with hal...
Posted in thread: San Diego, CA Water Profile on 07-31-2012 at 09:46 PM
Is it true that San Diego's water ph is about 8.15? That seems really steep. I'll have to snag
some pH paper before I leave work and check when I get home.