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12-06-2015 10:48 PM

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  • Posted in thread: Wyeast 3068 Weihenstephan Weizen questions on 03-13-2015 at 12:25 AM
    Since I created this post I have brewed hundreds of batches so it's funny to see my noob
    session from so long ago. 3068 is an ale yeast. I love this yeast and to ferment it around 67.
    To answer my own...

  • Posted in thread: Austin Homebrew Closed? on 02-26-2014 at 07:06 PM
    Yeah, I googled all the goofy holidays for today as well and got a chuckle. I'll holler at them
    tomorrow I guess.

  • Posted in thread: Austin Homebrew Closed? on 02-26-2014 at 06:50 PM
    I placed an order on Friday and these guys still haven't shipped. I tried to call them today
    and their phone says they are closed for the "holiday". Anyone live in Austin and know what is
    going on wit...

  • Posted in thread: Alcohol Taste in Hef on 02-09-2014 at 03:40 AM
    May be a pH issue in your mash. That would give a harshness taste similar to the alcohol taste
    you describe. Consider using phosphoric acid at least in your sparge water and possibly in your
    primary m...

  • Posted in thread: Racking to a secondary fermentor? on 01-24-2014 at 03:03 AM
    You guys are waaaaaaay to paranoid about using a secondary. Use it when you need to, make sure
    once the beer is siphoning you get your hose submerged, and it's all good. I've secondary-ed
    many many ti...

  • Posted in thread: Sticky Beer on 01-24-2014 at 01:27 AM
    I'll ask the obvious question... How long did you let it ferment in the first place? Also, what
    was the OGMy guess is it fully fermented. RIS is very strong and will have a higher FG than
    your typical...

  • Posted in thread: Racking to a secondary fermentor? on 01-24-2014 at 12:20 AM
    Yeah dude, you are way overthinking.To answer your question, your beer is not ruined by racking
    to secondary.For future, it is absolutely unnecessary to rack to secondary unless dry hopping
    or adding ...

  • Posted in thread: Is a fermentation this fast OK? on 01-23-2014 at 04:08 AM
    5 days is typical. Conditioning takes a couple weeks at least. Go on taste, you may be able to
    bottle/keg early.

  • Posted in thread: Which is better, several small starters or a big one on 01-23-2014 at 04:06 AM
    1 starter.less stress on yeastLess chance of infectionLess hassle

  • Posted in thread: is there enough yeast in my starter? on 01-23-2014 at 04:03 AM
    If your starter is fermenting within 24 hours you should be fine. Typically when you wash yeast
    you get like 300-400 billion cells at least, so my guess is you got plenty. I will typically
    split my wa...