glutarded-chris

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Join Date:

07-14-2013

Last Activity:

09-25-2016 3:08 PM

Likes Given: 10

88 Likes on 64 Posts 

    ABOUT ME

  • Batch #30: Rosebud 26 IPA #2 gluten free
  • empty
  • Male
  • Married
  • New Smyrna Beach
  • Florida

LATEST ACTIVITY

  • Posted in thread: Low oxygen brewing GF grain experience? on 09-20-2016 at 12:21 AM
    That is very interesting!!! Although my normal process is not "no HSA" it is certainly closer
    to his no HSA test process than his over the top HSA test process. Tells me I don't have to
    kill myself tr...

  • Posted in thread: Yeast for GF Pale Ale on 09-19-2016 at 11:46 PM
    I did not do a proper head to head comparison. I killed the US-05 keg early and then we had a
    party and the crew killed the Nottingham keg. Still have not tapped the Windsor.I tried the
    Nottingham nex...

  • Posted in thread: Low oxygen brewing GF grain experience? on 09-19-2016 at 12:24 AM
    I noticed the following thread: have a link in the beginning that eventually ends up with a
    PDF article on low oxygen brewing for Bavarian Helles styles. Perhaps an over the top position
    regarding ef...

  • Posted in thread: Yeast for GF Pale Ale on 09-19-2016 at 12:01 AM
    The keg with Cooper's should have hit its stride by now and I don't think I care for it.

  • Posted in thread: Yeast for GF Pale Ale on 08-22-2016 at 10:56 AM
    Recently, I did some mash experiments with the same grain bill, and for fun I pitched four
    different yeasts (all grain pale ale):- Safale US-05- Nottingham- Windsor- Cooper'sI have been
    using US-05 al...

  • Posted in thread: Termamyl vs bsg amylase enzyme ?? on 08-05-2016 at 03:16 AM
    Legume, I have been focused on improving efficiency and my AG batches have been finishing
    really low lately depending on the yeast, 1.006 to 1.008. Do you think if I cut back on the
    enzyme load that I...

  • Posted in thread: Termamyl vs bsg amylase enzyme ?? on 08-04-2016 at 01:05 AM
    The natural enzymes are not as strong as the ones in barley and the gelatinization temperature
    is higher than barley. Bringing the mash to gelatinization temp denatures the natural enzymes
    further. So...

  • Posted in thread: GF mashing experiment on 07-27-2016 at 11:01 PM
    Thanks guys! I have to confess, the results of the "xbeeriment" were a little unexpected. Nice
    that it seems I don't have to add any complications to the mash process to make an improvement!
    These two...

  • Posted in thread: GF mashing experiment on 07-26-2016 at 09:47 AM
    DRV,The enzyme I use is Diatase from E.C. Kraus. It is effective and easy to get. I have
    intended to experiment with others but have not gotten around to it. The Diatase seems to work
    much better than...

  • Posted in thread: GF mashing experiment on 07-25-2016 at 09:27 AM
    The first rest was at 1.3 quarts/lb grist ratio and the second was 1.5. The total sparge water
    used was just over 1.1. Because the sparge is go generous, I do have to boil longer to bring
    the volume d...

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