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helibrewer

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Join Date:

11-12-2011

Last Activity:

08-16-2015 8:49 PM

Likes Given: 77

294 Likes on 249 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: Star San Mixture is Cloudy - Thoughts on My Water? on 08-17-2015 at 01:26 PM
    I mix up 3 gallons about every 6 months and leave it in a covered pail...use it over and over.
    I test the pH monthly and it is always in the 2.4-2.6 range.

  • Posted in thread: Anti-foam drops on 08-17-2015 at 01:19 PM
    I use anti-foam for starters, in the boil and during fermentation and have never had an issue.
    The quantities you gave are very reasonable.

  • Posted in thread: Blow off beer/wort lose on 08-17-2015 at 01:17 PM
    You can build a small Burton union that recovers your blow off, returns it to the fermenter,
    and captures yeast. Burton Union

  • Posted in thread: How a kolsch recipe turned out, right color? on 08-17-2015 at 01:12 PM
    Looks like a good Alt to me, and yes, alt's are hoppier than kolsch so you could put the Perle
    in there for the entire boil.

  • Posted in thread: HomeBrewSupply Amcyl Brew Kettle w/ 3-Piece Ball Valve Giveaway! on 07-28-2015 at 07:04 AM
    In...

  • Posted in thread: Fermentaion of Glucose on 03-24-2015 at 06:54 PM
    Cane = sucrose = fructose + glucoseCorn (dextrose) is glucose You are always fermenting glucose
    since sucrose must first be broken down

  • Posted in thread: Brewing Several days in a row... Experience at a local brewery on 03-12-2015 at 05:21 PM
    Makes sense to me. Having all the yeast in there upfront eliminates repeated lag phases that
    you would get from incremental additions. The most significant thing that happens during that
    phase is the ...

  • Posted in thread: Substitution for Pale LME on 03-12-2015 at 05:04 PM
    Do you prefer DME? Or why?For recipe work it is much easier to measure the quantity you need.
    Once LME is open, well, you pretty much need to use it all.

  • Posted in thread: Yeast starter question (it's not "should I make one...") on 03-01-2015 at 08:45 PM
    How much DME would I use for 1.5L? Also in regard to refridgeration, do you mean after
    fermenting at room temp or fermenting the whole time in the fridge? I was gonna cold crash the
    starter after 48 h...

  • Posted in thread: Substitution for Pale LME on 03-01-2015 at 08:00 PM
    So, I've gotten good advice from others on here on trying to use the lightest LME. I've been
    looking for recipes to use such, but I come across "pale" quite frequently...Here is my next
    brew (I think)...

FORUM SIGNATURE
Something is always fermenting.... "It's Bahl Hornin'" Primary: Brite Tank/Lagering: Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong) On Deck: Pliny the Younger
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