Gift Premium Subscription To GotPushrods

Join Date:


Last Activity:

04-29-2016 6:25 AM

Likes Given: 11

119 Likes on 86 Posts 


  • Male
  • Married
  • Phoenix
  • AZ


  • Posted in thread: Ways to reduce dissolved oxygen in brewing liquor on 04-28-2016 at 09:33 PM
    A major concern expressed on the AHA Forum is that the paper does not provide any proof or
    results. Do you have a link for this? I did a quick scan and didn't see any relevant looking
    thread titles in...

  • Posted in thread: Water report help please. on 04-28-2016 at 07:43 PM
    I'm guessing the TDS is a typo and actually 240, not 24?At first glance I saw 24. I thought,
    looks like it's about time to change the RO membrane! Then saw the rest, I'm assuming it's the
    odd man out.

  • Posted in thread: Ways to reduce dissolved oxygen in brewing liquor on 04-28-2016 at 06:25 PM
    I also read that a few days ago. It seemed a bit subjective (lots of 'we felt that' type of
    language) but it definitely got me thinking about my process. Specifically, how fast does RO
    water take in o...

  • Posted in thread: Water Chemistry Questions RE Blichmann BrewEasy on 04-27-2016 at 09:01 PM
    You absolutely do NOT need 100 ppm Ca in your brewing liquor.John makes some really nice bling.
    I'll leave it at that.

  • Posted in thread: Recipe help, Gordon Biersch Marzen on 04-02-2016 at 09:19 PM
    Bump...Not that I know that much, just inquiring, but is a pound too much for the grain bill
    ratios?Not at all. (We're talking 5 gallons, right?) I've had to increase my usage to 9% to get
    my Märzen w...

  • Posted in thread: Still making bad beer after 30+ batches. on 03-29-2016 at 04:40 PM
    It sounds like you've taken a TDS meter to the RO water and got a reading of 2... perfect. We
    are assuming the carbon filters are properly removing the chlorine before they hit the RO
    membrane (they r...

  • Posted in thread: Keezer this normal? on 03-29-2016 at 03:49 AM
    ...easy to mess some stuff up?As I've had CPR described to me: They're (essentially) DEAD! If
    you break a few ribs to keep someone alive is that a big deal?!? Worth a shot in my book!:mug:

  • Posted in thread: Recipe help, Gordon Biersch Marzen on 03-25-2016 at 10:26 PM
    Personally I'd add a pound of melanoidin malt, mash at ~152 for an hour, and boil for 2 hours
    (adding first hops at 60). Then see if I'm really missing something I just have to have in a

  • Posted in thread: Inkbird for mash temp on 03-25-2016 at 04:22 PM
    I sous vide in ziptops when I don't want to vacuum seal liquid-y foods. It's fine.

  • Posted in thread: Where did the extra sugar come from? Gravity and beersmith headache on 02-01-2016 at 03:59 PM
    11lb Maris Otter0.6oz crystal 40L0.6oz crystal 120L0.6oz roasted barley0.6 oz of 3 different
    malts? Do you mean 6 oz? I'm stuck on that...What did you enter into BS?