Last Activity:03-25-2016 5:43 PM
1 Likes on 1 Posts
Posted in thread: Homebrew Supply Keg System Giveaway on 03-02-2016 at 06:00 PM
irish dry .thanks
Posted in thread: starter issue on 02-13-2013 at 11:58 AM
yes aerated and on stir plate.im thinking i better use bottled water for my starters now that
in know the water profile..its probably why they are slow to take off - not optimal conditions
for the yea...
Posted in thread: my water profile on 02-13-2013 at 12:56 AM
just got my water profile back today from ward labs. ive known about my alkalinity issue and
have been adding lactic acid to drop my ph where i need it.seems like my sodium is way out of
range at 114 ...
Posted in thread: starter issue on 02-13-2013 at 12:53 AM
its a date of best by may 9th - so that's jan 9th production. i think its finally going
now...starting to see more white on top as it swirls on the stir plate.
Posted in thread: starter issue on 02-12-2013 at 11:41 PM
pitched wlp802 in .5 gallon 1.040 dme. its been 24 hours and still 1.040. never had this happen
before - not sure if im screwed and should go by more yeast tomorrow or what.any thoughts?
Posted in thread: Alpha acetolactate decarboxylase - diacetyl killer on 02-07-2013 at 10:40 PM
i guess i'm not so hung up or against use of enzymes. but i would be curious to see the
difference in the finished product, compared to home brewing lager process. just the curious
george in me i supp...
Posted in thread: Alpha acetolactate decarboxylase - diacetyl killer on 02-07-2013 at 04:26 PM
Anyone ever here of this enzyme (Alpha acetolactate decarboxylase) commercial brewers use to
for maturation, applied in fermentation to reduce fermentation time by avoiding diacetyl
formation? It redu...
Posted in thread: adding fruit to beer; adjusting OG on 01-29-2013 at 01:11 PM
i have a clone recipe Magic Hat #9 that calls for apricot additions. I'm using 3lbs of apricot
puree. i found this article about adjusting OG to account for fruit additions, that I found
Posted in thread: wyeast 3068 on 01-25-2013 at 03:44 PM
HERES THE GRIST:Amt Name Type # %/IBU 4 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 36.6 % 2 lbs
Vienna Malt (3.5 SRM) Grain 2 18.3 % 2 lbs White Wheat Malt (2.4 SRM) Grain 3 18.3 % 1 lbs 8.0
oz Munich Malt...
Posted in thread: wyeast 3068 on 01-25-2013 at 12:53 AM
What temps did you use for fermenting your dunkel? I've used this strain a few times for
hefeweizens and found it to be amazingly temperature sensitive. I've loved the results at lower
temps and hated...