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Join Date:

11-08-2012

Last Activity:

04-30-2013 8:44 AM

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    ABOUT ME

  • https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115?ref=hl
  • Magic hat #9 clone....not quite a pale ale.
  • German pilsner lager
  • Irish red, dunkle weizen, Belgium wit
  • Male
  • Married
  • Cleveland
  • Ohio

LATEST ACTIVITY

  • 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
    interesting a...

  • 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...

  • Posted in thread: wyeast 3068 on 01-24-2013 at 10:53 PM
    used this for my first time to brew a dunkle weizen. i usually use wlp300, but thought id try
    something new. used the same recipe i always use, with the yeast being the exception.what i
    notice is a ki...

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