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07-21-2016 9:08 PM

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  • Posted in thread: Irish Red Ale: Yeast Questions on 07-11-2016 at 10:44 PM
    Depends how dry you want the beer to be. Here are some clean-ish strains that are malt forward,
    without too much esters.A little residual sweetness is fine: Irish ale (prone to producing
    diacetyl, and...

  • Posted in thread: Märzen Recipe Critique on 07-05-2016 at 05:37 PM
    Ive had issues with US munich malt and convertibility (havent had an issue with continental
    munich malts) You might not have an issue, but you may sub out 10-15% for pils or mash long and
    slow. (perso...

  • Posted in thread: Info on a Serbian yeast strain on 07-03-2016 at 01:03 AM
    I have no idea, but am also interested. As far as I can tell (i dont speak serbian) but the two
    big words mean fermentation and yeast, which well, doesnt give any information other than it is
    beer yea...

  • Posted in thread: Lithuanian pea lager? on 07-01-2016 at 07:06 PM
    Kegged it yesterday, and put in the cold conditioner. ended at 1.009. Sample tasted odd, kind
    of a weird biterness to it, tasted much more bitter than 25 ibus should be. Having doubts i
    should have us...

  • Posted in thread: Wheat Suggestions? on 06-17-2016 at 10:12 PM
    I agree with specharka, You can use wheat berries, you will need to mill them/crush them, and
    do a cereal mash cause they arent gelantized. That would be your best bet. The natural food
    store may also...

  • Posted in thread: What dry hop to pair with Saaz? on 06-13-2016 at 11:13 PM
    Saaz is fairly delicate and spicy. Id go with santiam, styrian goldings, sterling, or something
    along those lines.

  • Posted in thread: Lager and bittering hops on 06-13-2016 at 06:57 PM
    I use warrior or perle ( i buy them by the lb) as a bittering hop in almost all my lagers, ive
    made close to a hundred, its a low co-humolone hop and faintly herbal. Its a nice smooth
    bitterness. I ma...

  • Posted in thread: Can water chemistry or ph cause fermentation off flavors? on 06-10-2016 at 09:00 PM
    Calcium that low will impact yeast health. It should be at least 40-50ppm for ale yeast (lager
    yeast is more tolerant of low calcium). Adding calcium chloride or gypsum would be a better way
    to reduce...

  • Posted in thread: Muntons Dry Lager- beginner brewer on 06-10-2016 at 07:07 AM
    All beer needs some hops. There all some LME that are pre hopped, but most arent. it will say
    if it is on the can. If its unhopped add 1oz of hallertau at the start of the boil (if not
    prehopped) , an...

  • Posted in thread: Muntons Dry Lager- beginner brewer on 06-09-2016 at 10:49 PM
    Lager yeast need to ferment around 50F-55F degrees. Its unlikely you have a way to do that
    well. You can use a muntons dry ale yeast, or a packet of US-05 yeast instead, if you can get
    that. Then you ...