Last Activity:10-13-2015 10:03 AM
2 Likes on 1 Posts
Posted in thread: Hey guys. I'm back. on 10-23-2014 at 05:56 PM
Hahaha. See, I needed to come back to save me from the terminology.
Posted in thread: Hey guys. I'm back. on 10-23-2014 at 03:11 AM
I typically keep about 4 culture active in my fridge. I use a 10ml syringe and pull 10 from the
lager then ten from the ale. That goes into a sanitized shot glass. When they reach room temp,
I pitch t...
Posted in thread: Help a begginer brewer with high FG on 10-22-2014 at 01:39 PM
Are you doing a full extract, partial mash or full AG? Under pitching most of the time would
lead to a slow primary fermentation but eventually the gravity would fall do the numbers you
are shooting f...
Posted in thread: Water or vodka in airlock? on 10-22-2014 at 01:33 PM
I always use Star-san in my air locks.. I keep a ketchup bottle of it mixed up on standby just
in case I have to clean something really quick or refill an airlock.. The problem I have found
Posted in thread: Star-San question on 10-22-2014 at 01:27 PM
The great thing about this hobby is that it's forgiving for the most part. With the sanitizing,
it's always better to error on the side of clean.. Going a little heavy with the mixture of
Posted in thread: Hey guys. I'm back. on 10-22-2014 at 01:16 PM
Thanks for the welcome back.. I'm looking forward to getting back into the game here.. BoBeer,
I have found a great trick to clarity and Lagers.. I have been doing what I call a forced
attenuated two ...
Posted in thread: Hey guys. I'm back. on 10-22-2014 at 03:03 AM
What's up fellow brewers. It's been a while but I'm back in brewing business. Looking forward
to spending lots of time on here going through the forums and trying to help out the noobs. I
have an exte...
Posted in thread: How big a burner do I need for a full boil? on 03-31-2008 at 06:12 PM
I tried to do a full boil on my stove and literally broke the burner with the weight of the
pot, 6 gallons of water and extract... It did eventually boil but it took WAY too long to get
there.. I use ...
Posted in thread: Priming sugar on 03-31-2008 at 06:08 PM
Brewers sugar is dextrose for the most part. I could be wrong though... You could try using it
to prime but I would be careful where you put the bottles just in case they decide to make a
Posted in thread: quick fermentation on 03-31-2008 at 06:06 PM
I have had fermentations take off at about 8 hours and done within 48. If you get a good active
strain of yeast it's possible. Sometimes you just hit that sweet spot and the little fermenting