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Join Date:

11-11-2011

Last Activity:

08-18-2014 9:36 AM

Likes Given: 39

177 Likes on 161 Posts 

    ABOUT ME

  • Electronics,Brewing,Cycling
  • EMS Pilot, REACH1, Santa Rosa, Ca.
  • Mike Murphy
  • Scientific Principals of Malting and Brewing (Bamforth)rnYeast (White/Zaineshef)
  • Sonoma Beerocrats
  • UC Davis Practical Brewing CoursernUC Davis Brewing Microbiology Course
  • Male
  • Married
  • Santa Rosa
  • CA

LATEST ACTIVITY

  • Posted in thread: Copper naturally sanitary? on 08-19-2014 at 05:49 AM
    Copper will also promote oxygen radical formation since it is a transition metal ion so keep
    copper to a minimum in the brew house....it's only used for show in the big houses.

  • Posted in thread: Help with American Pale Ale on 08-19-2014 at 05:18 AM
    Why a 90 min boil? MO is a nicely modified barley kilned high enough to eliminate high DMS
    worries. For my pales I just use base malt (92%) and about 6% Crystal 60. I also use 2% acid
    malt for pH (abo...

  • Posted in thread: Question about filtering beer on 08-19-2014 at 05:11 AM
    I recently bought a filter to clear up my beer and remove the yeast. I bought both 5 micron and
    1 micron filters. My plan was to run the beer through the 5 micron filter and then back through
    the 1 mi...

  • Posted in thread: 10 gallons batch on 08-19-2014 at 05:05 AM
    screw it, just found that I have enough points for a 50$ gift certificate so 2 20 gallons pot
    and 1 false bottom i ordered!You made the right choice :)

  • Posted in thread: Lesser of two evils-partial boil vs full boil-hot/cold breaks on 08-19-2014 at 05:00 AM
    A good vigorous boil is required when brewing with base grains (all grain - mashing). When
    doing extract brews you don't have DMS and excess protein to worry about, as stated above it
    was taken care o...

  • Posted in thread: Air lock question, recipe thoughts on 08-19-2014 at 04:55 AM
    Continue to use the blow off, it's just a giant airlock.Recipe:You could skip the flaked wheat,
    50/50 pilsner/wheat is a good grain bill.Go to a Hefe liquid yeast like WLP565 or WY3711. Hefe
    yeast str...

  • Posted in thread: Saison Advice on 08-18-2014 at 02:29 PM
    I have had good success with adding 3711 after high krausen. I usually start with WLP565.

  • Posted in thread: Efficiency + Deadspace questions/issues on 08-18-2014 at 06:10 AM
    Target your mash temp a bit higher, 149F is barely at gelatinization temperature and temps
    below that just are not going to convert well if at all.If you boil off 2 gallons per hour just
    make the adju...

  • Posted in thread: Electric stove and DMS on 08-18-2014 at 06:02 AM
    You may also want to research induction burners. This one, is 240V and would be option that I
    would select, but there are also 120V options which may work for you batch size.I used one of
    these at D...

  • Posted in thread: Overly spicy wit - mash issue? on 08-17-2014 at 11:01 PM
    Looks like that yeast produces clove according to Wyeast. Very few yeast strains have the
    enzyme to convert ferulic acid. Hefeweisen yeasts do and it appears this one does also. Low
    temps (~115) produ...

FORUM SIGNATURE
Something is always fermenting.... "It's Bahl Hornin'" Primary: Brite Tank/Lagering: Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830) Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong) On Deck: My Site: www.restlesscellars.com
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