Last Activity:12-23-2013 7:34 PM
Likes Given: 9
2 Likes on 2 Posts
Posted in thread: Need a sparge arm recommendation. on 08-28-2013 at 03:34 AM
If you're dead set on getting a sparge arm I'll make you a deal on a Listermann Sparge Arm. My
Step-dad gave me a Listermann mash tun setup that came with a brass sparge arm and various
parts. I've ye...
Posted in thread: How much chloramine to be noticeable? on 08-28-2013 at 03:20 AM
My tap water is treated with chloramine. To get around it I use campden tablets to treat my
water when I do partial mashes or use distilled water when doing all extract. Before I did this
my beers wou...
Posted in thread: US-05/WLP001 for sweet stout? on 08-20-2013 at 05:40 AM
How about Wyeast 1272? It finishes a little sweeter than 1056 and still results in a clean
profile. I actually think I like the flavor profile better than 1056 unless I'm going for the
most neutral fl...
Posted in thread: Wheat beer dropped clear in bottle after 1 week? on 08-16-2013 at 11:45 PM
I've never had one get this clear, but then again my wheats never really last very long once
they're ready. :DThanks for the reassurance!
Posted in thread: Wheat beer dropped clear in bottle after 1 week? on 08-16-2013 at 11:18 PM
the US-05 you used flocculates more than a wheat yeast, so you'll end up with a clearer beer.
it'll still be good, just differentI use US-05 in a lot of my beers, and they're normally very
Posted in thread: Wheat beer dropped clear in bottle after 1 week? on 08-16-2013 at 10:58 PM
I just bottled a batch of hoppy wheat beer I made last week. It was a Cooper's Wheat beer kit
that I doctored by adding some hop additions and some dried orange and lemon peel (the kind
like they sell...
Posted in thread: First time muntons gold IPA to augment or not? on 08-09-2013 at 05:12 PM
The resulting temp was about 12.5 degrees C, so I have put the wart in my fermentation chamber
(on a 30W heat pad) and are waiting for the temp to come up to 9.5 degrees C before I pitch the
Posted in thread: Priming sugar with cold crashed beer. why use half as much sugar? on 08-09-2013 at 02:01 PM
Then why, when I open a beer there is lots of carbonation and if I leave it until it is warm it
is totally flat??This makes no sense to me either. And does not jibe with my experience.I
agree. What li...
Posted in thread: Priming sugar with cold crashed beer. why use half as much sugar? on 08-08-2013 at 10:57 PM
You can either go by the highest temp the beer was at during active fermentation, or you can go
by the highest temp the beer has been at since then. Unless you had some wild temp swings I
don't think ...
Posted in thread: Priming sugar with cold crashed beer. why use half as much sugar? on 08-08-2013 at 10:32 PM
I should also point out that this is a highly debated topic. My $.02 is that unless you bring
the beer temp up to an extremely high temp after fermentation completes, say bring it up from
62* to 72*, ...