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05-15-2012

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01-13-2014 10:40 PM

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  • Posted in thread: FT: Funky Buddha Maple Bacon Coffee Porter on 01-14-2014 at 03:40 AM
    Have a few bombers from the release last saturday that i'm looking to trade. Looking for 3
    Floyds (not gumball head), Pliny, Heady, whatever ya got. All offers will be entertained.
    Thanks!I'm interest...

  • Posted in thread: Frozen Fermentor on 11-11-2013 at 06:28 AM
    I was very surprised myself! And I only had it set for "medium" for five days. Looks like I
    have to buy a thermostat for it.

  • Posted in thread: Frozen Fermentor on 11-10-2013 at 11:43 PM
    I recently bought a used mini-fridge to cold crash, but when I went to bottle the beer today it
    was frozen solid.It's a strawberry-rhubarb saison that had already undergone 6 weeks of primary
    and seco...

  • Posted in thread: Will 4 days in shipping hurt my yeast? on 09-22-2013 at 09:20 PM
    I just had the exact same issue. I bought some French Saison yeast and by the time it got here
    is was completely room temperature. I made a starter, but within 24 hours I didn't get the
    typical intens...

  • Posted in thread: Lactic Acid in Stawberry Rhubarb Saison on 09-11-2013 at 03:59 AM
    Thanks. I researched it a little more and it definitely seems like the lactic acid is intended
    for the sparge water. I've never had to lower the pH of my sparge water in the past, so I'm
    just going to...

  • Posted in thread: Lactic Acid in Stawberry Rhubarb Saison on 09-11-2013 at 01:58 AM
    This month's Zymurgy mag has an interesting article for a Strawberry Rhubarb Saison. However,
    the base wort mentions lactic acid as an ingredient without any quantity. I've never used
    lactic acid befo...

  • Posted in thread: Bananas Foster Creamy Ale (All Grain) **pic intensive** on 09-15-2012 at 11:24 PM
    Can I skip the mash out step and just do a larger sparge?Reason being, my mash tun is a 5
    gallon cooler, so it will not fit 14.00 of grain, 4 gallons for mash-in (16.4 quarts as
    instructed), and 2.75 ...

  • Posted in thread: Carbonating in the Carboy? on 09-15-2012 at 05:25 PM
    Thanks for the info, guys!@dnslater The room is not very cold. Fermenter temp says 72.
    Normally, I keep my carboys chilled lower, but the yeast strain for this belgian is up to 75
    degrees.

  • Posted in thread: Carbonating in the Carboy? on 09-15-2012 at 01:55 AM
    Is it possible for a beer to carbonate while in a secondary? Mine appears to have.Here's the
    situation... I recently brewed a 1.080 Belgian Ale and fermented it in a 6.5 gallon glass
    carboy. After 3 1...

  • Posted in thread: Advice for "MAPLE SLAPJACK!" Recipe on 07-03-2012 at 05:32 AM
    Bob, after helping me with this one and the IPA, I'm going to end up having to name a beer
    after you. :rockin:I figured that I was using too many grains in limited quantities, but I just
    didn't know w...

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