Last Activity:08-23-2015 12:30 AM
Likes Given: 2
9 Likes on 6 Posts
Posted in thread: NHC 2015 - Registration Open on 04-06-2015 at 06:33 PM
Woohoo my RIS made it through!
Posted in thread: NHC 2015 - Registration Open on 04-03-2015 at 12:56 PM
For those of us in the Nashville judging center I got another response from the head guy last
night."Nashville is finished, shouldnt take long for results to be verified, Hoping to get
scoresheets in ...
Posted in thread: NHC 2015 - Registration Open on 04-02-2015 at 01:01 PM
I talked to the guy running or close to running the Nashville center on twitter. Here's what he
said on Monday (read from the bottom up)
Posted in thread: I want to add Lemon for Summer Shandy on 06-21-2013 at 03:41 PM
Just the rectangular ones near the Crystal Light section at the supermarket. I don't know the
Posted in thread: Berliner Weiss, many ways on 04-18-2013 at 06:11 PM
Small beachfront hippie-type town about 15 min from my house is closing off their main street
and hosting a Berlinner Bash with about 15 breweries and 30+ Berlinners. The only drawback is
it's a bit p...
Posted in thread: Aging a Russian Imperial Stout. on 04-18-2013 at 04:15 PM
Bumping an old thread - is there any fear of the beer getting oxidized in secondary? I've got a
Russian Imperial Stout with an OG of 1.103 that should be in the 10%+ alcohol range. I left it
Posted in thread: Berliner Weiss, many ways on 04-18-2013 at 12:39 PM
Sorry, read too fast...Really, sugar to 2 units of lactic acid?Can I see the formula of that
transformation, i'm curious..I believe this is the pathway.
Posted in thread: Berliner Weiss, many ways on 04-18-2013 at 01:35 AM
I've asked a couple times already and no one has answered me, so I will ask again and see if
anyone knows.Is the lacto from a base grain used to make a sour wort homo or
Posted in thread: Berliner Weiss, many ways on 04-16-2013 at 06:48 PM
Lacto is active at room temp?Active, but much slower. From my experience (~5 batches) I get the
same sourness at either 2 days at 110F or 7-8 days at 70F.
Posted in thread: Berliner Weiss, many ways on 04-16-2013 at 06:41 PM
I dont think the lacto eats any sugar during the length of a sour mash. I did a 36 hour one
about 3 weeks ago and my brewhouse efficiency came out to be 85% which well overshot my
expectations. If it ...