Last Activity:03-12-2015 12:32 PM
Likes Given: 77
291 Likes on 248 Posts
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 07:45 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 07:00 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)...
Posted in thread: what is the point of an airlock if you can on 03-01-2015 at 01:11 AM
I heard you can just put on the cap of a bottle on loosely so the co2 can escape and oxygen
wont get in. ..... so if its that simple then whats the reason for an airlock? or even those
who use condoms...
Posted in thread: Whirlfloc and Gelatin - Too Much? on 02-27-2015 at 05:26 PM
I'm making Pliny the Younger right now and am going to skip the gelatin this time, just using
Irish Moss and ClarityFerm
Posted in thread: How much does home brewing cost? on 02-26-2015 at 02:41 PM
It starts out pretty cheap....but then....the obsession begins
Posted in thread: Phosphoric acid on 02-26-2015 at 02:39 PM
Hi guys!Tomorrow I'll be using 75% phosporic acid for the first time (I usually used lactic). I
calculated the amount, and got 0.35ml/l for mashing and 0.5ml/l for my sparging water for a
pale beer. T...
Posted in thread: Starter Yeast Help Please on 02-25-2015 at 11:04 PM
You may find as you continue to make starters that a 5 L flask can come in handy.^^^ Yes, I use
to split a vial into (2) 2L flasks but now I have a 5L...It's a beast but sooo roomy.