GatorBeer

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Join Date:

05-26-2010

Last Activity:

08-23-2015 12:30 AM

Likes Given: 2

9 Likes on 6 Posts 

    ABOUT ME

  • Gainesville, FL
  • Single

LATEST ACTIVITY

  • 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
    oz.

  • 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
    in Primar...

  • 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
    heterofermentive?Nobody knows....

  • 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 ...

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