Last Activity:09-10-2015 8:39 PM
14 Likes on 11 Posts
Posted in thread: Rye Malt vs Flaked Rye on 09-03-2015 at 03:44 PM
I'm making a rye Ipa. What's the difference between these two in terms of flavor output etc.?
Posted in thread: Cold crash starter at high krausen? on 08-21-2015 at 02:16 AM
How big is the starter? Anything over 1 L I decant bc I don't want the gross starter "beer"
going in my real beer.
Posted in thread: Easy fermentation question, not the easiest of answers on 08-21-2015 at 02:08 AM
You should primary for 2 weeks then dry hop for 5-7. Not dry hopping an ipa is like not using
Roasted barley in Guinness. Imo
Posted in thread: Lagering of Dusseldorf Alt Ale on 06-20-2015 at 03:53 PM
According to wyeast, 1007 does not produce diacetyl. I just made 2 beers with it with no rest
and they are perfectly diacetyl free.
Posted in thread: How many gallons of homebrew in 2015? on 06-08-2015 at 10:36 PM
12953 + 3.5 gal blackberry wheat+ 6.5 gal Belgian wit+ 5.5 ESB+ 5.5 blonde ale+ 5.5 watermelon
wheat+ 5.5 double IPA = 12985
Posted in thread: Temp drop in mash cooler on 06-01-2015 at 12:28 PM
Guldalian, this is an amazing result. It has to be due to the materials on which the tun is
sitting. I'm assuming your table is hardwood or something similar, what is your floor made
Posted in thread: Temp drop in mash cooler on 05-25-2015 at 04:39 PM
Well I think I figured it out. I had been keeping my cooler on a table throughout the mash.
This time I just kept it on the floor. Seriously, did not drop a single degree.
Posted in thread: Witbier and unmalted wheat on 05-19-2015 at 06:18 PM
Bjcp says the grist of a wit should be about 50% unmalted wheat. Sooooo does that mean flaked
wheat? Is there another source of unmalted wheat?
Posted in thread: Wheat grist and rice hulls on 05-18-2015 at 01:28 AM
I did 4.5 lbs each of white wheat malt and 2 row with 5 oz of rice hulls and that nailed it.
Posted in thread: Temp drop in mash cooler on 05-17-2015 at 01:35 PM
Thanks. I will try the plastic wrap and mid point infusion on my next go.