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01-02-2017 5:53 AM

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  • Electronics,Brewing,Cycling
  • EMS Pilot, REACH1, Santa Rosa, Ca.
  • Mike Murphy
  • Scientific Principals of Malting and Brewing (Bamforth)rnYeast (White/Zaineshef)
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  • UC Davis Practical Brewing CoursernUC Davis Brewing Microbiology Course
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  • Posted in thread: Better Work Flow When Brewing on 01-03-2017 at 04:34 AM
    I use a folding table and layout everything including wrenches and screw drivers for emergency
    repairs. I bought one of those gray bins restaurants use for busing tables and mix about 1.5
    gallons of s...

  • Posted in thread: Understanding water volume/loss on 01-03-2017 at 04:22 AM
    Weather will definitely effect boil off. I use a winter and summer profile in BeerSmith to
    account for it. One gallon in an hour sounds about right, kettle geometry will effect it also,
    my boil off is...

  • Posted in thread: First Brew Done what? on 01-03-2017 at 04:09 AM
    As far as dropping out the yeast, next time wait until fermentation is complete and you have
    consistent FG readings in your expected range.The beer will take a little time to clear,
    depends on the rec...

  • Posted in thread: Does matching a water profile with mineral additions also match the PH? on 01-02-2017 at 05:48 AM
    I will also say that Bru n' Water has been very accurate at predicting my mash pH's

  • Posted in thread: Propane strike water heat times on 01-02-2017 at 05:35 AM
    About all you can do with that burner. Banjo will get you up to about 100,000 BTU's and a
    Blichmann Hellfire up to 140,000 BTU's. My standard Blichmann is about 72,000 BTU's. I can get
    to mash temp on...

  • Posted in thread: I'm F'in done with SSR's on 10-20-2016 at 12:31 AM
    Damn Kal, that basement is incredible!

  • Posted in thread: Need Help Raising ABV on 10-20-2016 at 12:11 AM
    Just scale up the recipe, brewing software makes it very easy.

  • Posted in thread: High Gravity Lager Starter Advice on 10-19-2016 at 07:16 PM
    Not that I am aware, it is more to do with physical/nutrient limitations of the solution

  • Posted in thread: Head formation/retention - boil too weak? mash temp too low? on 10-19-2016 at 07:03 PM
    Low mash temps (120-130F) in highly modified malt can effect head retention and body. This is
    the protein rest range and is not desirable in highly modified malt. Are your carbonation
    levels adequate?...

  • Posted in thread: Doubling Down: SS Brewtech Conical + FTSS + Glycol Power Pack on 10-19-2016 at 06:41 PM
    Wondering people's thoughts on this as a chiller: asked Penguin about cooling a glycol bath
    to 25-30F, here's their response:Yes, you can use glycol, but the chiller isn't capable of
    hitting those t...

Something is always fermenting.... "It's Bahl Hornin'" Primary: Kegged: Bourbon Barrel Imperial Stout On Deck: German Lager