Last Activity:06-25-2016 9:33 PM
Likes Given: 78
299 Likes on 254 Posts
Posted in thread: WY-1318 London ale 3 and dry hopping on 02-29-2016 at 06:25 AM
I dry hop after primary fermentation, in my keg.EDIT: I use this in the keg:
Posted in thread: Using heatwrap on 02-29-2016 at 06:17 AM
This FlexWatt stuff is great, I use the 11" on carboys and both my Spiedel fermenters.
Posted in thread: Flavor Clean-Up on 02-29-2016 at 06:14 AM
Now the IPA that I've mentioned once has been sitting in it's secondary since early November. I
plan on sampling it tomorrow to see if it suffered the same horrible outcome. Just curious, why
Posted in thread: experiences with keep fermentation warm in cold climate? on 02-12-2016 at 01:41 AM
I built a box out of this: bottom is double layer, but the other walls are single layer. It is
taped together with aluminumized foil tape (be sure to clean all of the manufacturing lube on
the rigid ...
Posted in thread: Pilsner Malt Help on 02-12-2016 at 01:27 AM
I have a recipe that contains 9.5 lbs of Rahr Premium Pilsner and calls for a 60 minute boil.
My question is, sjould I follow the recipie as written or adjust to a 90 minute boil to deal
with the DMS ...
Posted in thread: Over attenuation on 02-12-2016 at 01:24 AM
I recently brewed an IPA and ended up with a OG of 1.068 and an FG of 1.002. The anticipated FG
was 1.012. I mashed at 151 degrees for 60 minutes. Grains:7# 2 row12oz flaked oats12oz white
Posted in thread: experiences with keep fermentation warm in cold climate? on 02-12-2016 at 01:12 AM
FlexWatt heat tape driven by an STC-type controller works really well. I use this in my ferm
chamber all the time. FlexWatt
Posted in thread: Upgrading Your Speidel Fermenter on 02-12-2016 at 01:05 AM
Nice job...for temp I ended up using a 2-hole rubber stopper with a 12" SS thermowell to house
my temp controller thermocouple...the second hole is for a standard 3-piece airlock. The 60L
has plenty o...
Posted in thread: Gelatin vs cold crash on 02-09-2016 at 09:39 PM
After primary I drop the temp as low as I can (varies between mid 50's and low 30's depending
on fermenter size). Then I fine with gelatin and wait 24-48 hours, then keg. I do this with all
of my beer...
Posted in thread: Importance of Boil Intensity on 02-09-2016 at 09:24 PM
You should be fine, just adjust your recipes for your actual boil off. Also use a kettle fining
agent since a more vigorous boil helps with protein coagulation, you might go as far as using