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Join Date:

10-20-2009

Last Activity:

10-02-2016 6:49 PM

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    ABOUT ME

  • Berserkeley
  • Nuclear energy production,specifically fast fission; gastronomy; cheese; oh,and beer
  • Jazz, blues, classical, classic rock
  • I started homebrewing in October of 2009, going all grain straight away. I'm glad I did that and have been pleased with the results.
  • Premium Bitter,
    Belgian Single,
    RIS
  • Oscillatory Oatmeal Stout,
    Collaborative "Triple" IPA,
    DIPA^2,
    Weizenbock,
    Belgian Strong Dark Wheat Ale,
    APA,
    DIPA 1.5,
    Crimson King Imperial Red
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Lager newbie here, need advice on general protocol on 09-12-2016 at 06:17 PM
    Interesting replies.In case y'all are interested our fermentation temps can be viewed here:
    only have the capability to do single temperture mashing, so that's what we did. Sacc. rest at
    151F. We the...

  • Posted in thread: Lager newbie here, need advice on general protocol on 09-08-2016 at 10:54 PM
    Thanks for all the great replies!Ok, based on the feedback, I think I'm going to pitch at
    60-65F, set fridge at 50F, then put carboy in there. Let it go through primary, then take it
    out to do the dia...

  • Posted in thread: Lager newbie here, need advice on general protocol on 09-08-2016 at 07:26 PM
    After years of ale brewing, I'm finally taking the plunge into lagers and brewing a Marzen with
    WLP820 this Sunday. However, I recently realized how clueless I am in terms of specific
    protocols. These...

  • Posted in thread: Berliner Weisse Secondary? on 08-16-2012 at 08:54 PM
    If it's been 45 days and it's not sour, I don't think it's going to get sour. If it's not sour
    already, then the sacch ate most of the sugar and left the beer too dry and too alcoholic for
    the lacto t...

  • Posted in thread: Berliner Weisse Secondary? on 08-13-2012 at 02:51 AM
    Bump. I too have a BW that has been in primary for about two weeks. If I plan to age it ~6
    months, does it need to be racked at some point? I would prefer not to add brett to take care
    of autolysis.

  • Posted in thread: Wyeast 1056 closer to 60F on 01-28-2011 at 06:51 AM
    Would you think that my temp of 76-78 is too high for this yeast? or would it be fine. I am
    kind of new with this. I have used wyeast 3068 before which temp control was essential for the
    flavor profil...

  • Posted in thread: Thoughts on my 1056 fermentation "incident" on 10-12-2010 at 07:49 AM
    I had an IPA get up to 74F with that yeast and it had noticeable alcohol heat. Too bad really.

  • Posted in thread: Dry Hopping/Bottling Question on 07-18-2010 at 03:56 AM
    ... leaf hops give you a better flavor.I'm going to have to respectfully disagree with this.

  • Posted in thread: Dry Hopping/Bottling Question on 07-16-2010 at 06:13 PM
    I do a similar method, but a lot of times I don't even use secondary, just throw the pellets on
    top of the beer on the primary yeast cake. The only times I move to secondary are if I need to
    harvest t...

  • Posted in thread: WLP001 vs. US-05 on 06-24-2010 at 05:35 AM
    supposedly, they are the same strain. i use the wyeast equivalent and have had better success
    at low temps with it over the us-05. i definitely get the peachy ester from 05 when fermented
    around 60. i...

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