Heavywalker

LATEST ACTIVITY

• Posted in thread: Critique me! on 06-19-2013 at 05:01 AM
  So I have been working on creating my own recipes as well and enjoy getting the feedback. I am
  going to take a shot here but please take this advise for what it is worth as I am in the same
  boat as yo...

• Posted in thread: What is this in my IPA? Yeast maybe? on 06-19-2013 at 02:38 AM
  That's interesting indeed! A new one to me; can't recall ever seeing "yeast rafts" before :D.
  Aside from it's pithy appearance, it looks benign to me (FWIW) :DMaybe the wrong terminology, I
  had someth...

• Posted in thread: What is this in my IPA? Yeast maybe? on 06-19-2013 at 02:07 AM
  Looks like yeast rafts to me, but I could be wrong...

• Posted in thread: At what point do I worry about stuck fermentation? on 06-19-2013 at 02:00 AM
  Give the carboy a gentle swirl to suspend the yeast and see if they do their thing.FWIW one
  vile of yeast is under pitching by about half of the amount that is needed for a beer of that
  gravity, I sus...

• Posted in thread: Flavor almost all settled out? on 06-19-2013 at 01:55 AM
  Flat warm beer doesn't taste like much, let it carb up and properly condition before passing
  judgment.

• Posted in thread: Midwest Supply "wine expert" told me something weird today... on 06-18-2013 at 05:17 PM
  1 campden tablet is equal to .55 grams of Potassium Metabisulfite, which is good for 75ppm So2
  in one gallon wine, this is the level that I use to sanitize my must at the beginning of the
  wine making ...

• Posted in thread: Suggestions for older folks wine making kits... on 06-18-2013 at 04:28 AM
  Buy a 6 gallon kit and split it into 2- 3 gallon carboys, or 6- one gallon...

• Posted in thread: My next brew, Extract IPA critique on 06-17-2013 at 03:22 PM
  I'm going to try this recipe a few times (with Yooper's suggestion) with different NZ hops.
  However they won't be single hopped because I've noticed in commercial examples that solely
  using aroma hops...

• Posted in thread: Mr malty's surprising starter prediction on 06-17-2013 at 05:46 AM
  What is your pitch rate to require a 2.5L two step starter? That seems like a lot for a beer
  with that SG. If you decant your current starter and step up again with another 1.4L that would
  seem like i...

• Posted in thread: Sliiiiight leak in the bottle caps on 06-17-2013 at 04:31 AM
  You can recap without problems, but the problem with adding more priming sugar is that you
  don't know how much of the original addition the yeast have used, if you add more and recap you
  could get bot...