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06-08-2016 10:31 PM

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  • Posted in thread: first all grain / very low gravity on 03-29-2013 at 02:00 AM
    I can confirm that sparging with your wort actually lowers the gravity of the wort. I lost .006
    when I tried it. Not much, but significant.

  • Posted in thread: Super attenuated cream ale on 03-26-2013 at 12:48 AM
    Update. the cream ale turned out very clear and light. I'm not crazy about the slight taste of
    corn (at least that's what I think it is). I think I'll halve the corn next time. Or maybe I'll
    try rice,...

  • Posted in thread: Efficiency, Mash and Sparge on 03-25-2013 at 09:39 PM
    Hope you get some experienced input on your thread. I've been struggling with low efficiency

  • Posted in thread: OG question on 03-25-2013 at 12:34 PM
    Generally speaking a pitchable tube/pack/dry packett will do about a 1.040 to 1.045 beer
    without needing more yeast/starter. AT 1.060 you really need a 2nd pack of yeast and or a
    starter, and above 1....

  • Posted in thread: Russian imperial stout on 03-21-2013 at 02:48 AM
    made the RIS at the link. It's tasty.

  • Posted in thread: Cream Ale No name version on 03-21-2013 at 02:37 AM
    Kind of like wet dry hopping:)

  • Posted in thread: Question for all-grain brewers on 03-12-2013 at 01:47 AM
    It is really just personal preference if you are batch sparging. If you want to fly sparge,
    then a taller cooler will give a deeper grain bed.Agree. A round cooler with a false bottom
    seems to work we...

  • Posted in thread: Super attenuated cream ale on 03-07-2013 at 02:59 AM
    Correct on the mash temp... It was 148. The fermentation temp was probably 68-70. I tasted it
    and it seemed OK for this stage. I was wondering if the high attenuation would rob the beer of
    body, but I...

  • Posted in thread: Super attenuated cream ale on 03-07-2013 at 02:40 AM
    I just bottled 5 gallons of cream ale after 10 days in primary. The OG was 1.048 (good to go
    for cream ale). But, the final gravity is 1.002. If I calculated things correctly, the yeast
    attenuation wa...

  • Posted in thread: Temperature way too low? on 03-02-2013 at 02:00 AM
    Did it start bubbling?