Last Activity:03-13-2015 11:57 AM
Likes Given: 15
8 Likes on 8 Posts
Posted in thread: Danstar Winsor on 08-28-2014 at 09:26 PM
My experience with Windsor was slightly different than many report. I knew esters could be an
issue, and tried to keep the fermentation below 65 for the first few days. I didn't notice a
Posted in thread: Rust prevention grain mill rollers on 04-04-2013 at 02:00 PM
I don't have a mill, but . . . .Why not do what is often done with cast meat grinders and store
in dry rice?
Posted in thread: Wait between mash and boil on 03-30-2013 at 04:35 PM
If it were me, I'd at least get it up to a mash out (if not right to a boil) before letting it
sit. You'll still have active enzymes in there and I'd be concerned with over conversion and a
drier end ...
Posted in thread: ESB Critique on 03-30-2013 at 02:28 PM
Let me say that my first batch using 1968 is currently fermenting, so take this with a grain of
salt, but I think 68 is close to the high side being recommended. Here is what bierhaus15
suggested for ...
Posted in thread: Stopped at 1.030? on 03-28-2013 at 03:38 PM
Hydrometer or refractometer?
Posted in thread: Brewing to Bottle with 1968 . . . What Have I Done? on 03-26-2013 at 06:22 PM
Great, thanks bierhaus! I was being melodramatic when I said throw out the starter, but I'm
generally pretty good about researching new techniques/ingredients an was quite shocked when I
cam across th...
Posted in thread: Brewing to Bottle with 1968 . . . What Have I Done? on 03-25-2013 at 10:01 PM
So, in my new-found passion with working towards the less hoppy styles to help me make sure my
techniques are good, I've decided to brew Orfy's Hobgoblin II with some slight (very slight!)
Posted in thread: 1056 and strong sulfur smell on 03-20-2013 at 09:15 PM
Best way to treat you yeast rinsing water is to boil it. In a large pot, boil the container
you'll transfer the yeast to with sufficient water to submerge it. Not long, maybe 10-15
minutes. Not only w...
Posted in thread: 1056 and strong sulfur smell on 03-20-2013 at 12:10 PM
It's possible that the bulk of fermentation is complete, and the beer has moved in to the
conditioning phase. During the conditioning phase, diacetyl is consumed by yeast and
transformed into flavorle...
Posted in thread: 1056 v. 001 - The same or different? on 03-18-2013 at 09:38 PM
Every WL yeast I've looked at that corresponds to a WY number has a higher attenuation. It's
the way they're conducting their trials.