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09-16-2014 10:52 PM

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  • Posted in thread: Troubleshooting chlorophenols & band-aid burps on 09-17-2014 at 03:26 AM
    Hey all.So the last two batches I've made have given me band-aid burps.The first was a Kolsch &
    the most recent is a Double IPA.I can only pick up the off-flavor via band-aid burps (and it's
    really on...

  • Posted in thread: Dry hopping on 02-15-2014 at 04:54 AM
    That's an interesting idea. Have you noticed much of a difference with flavor/aroma?Yeah I do
    think the double dry hopping does make a slight difference in both, although I haven't done a
    proper exper...

  • Posted in thread: Dry hopping on 02-15-2014 at 01:49 AM
    I always dry hop in primary with great results.Also, I have recently been doing two dry hop
    additions with great results. I first heard about this doing a Pliny the Elder clone, but I
    like to do the f...

  • Posted in thread: Again yeast starter on 02-14-2014 at 09:01 PM
    The basic idea is that a beer of x gravity (say 1.070) needs y billion yeast cells to convert
    (in this case, 253 billion). The awesome Mr Malty yeast calculator can do all of this work for
    you: you ...

  • Posted in thread: I need some advise from the pros here on 02-14-2014 at 08:47 PM
    This is a great light sessionable beer. I absolutely love this beer. It's not like Bud Select
    - it has a light citrusy feel thanks to the Centennial & Cascade hops - but my wife really
    liked it and s...

  • Posted in thread: I need some advise from the pros here on 02-14-2014 at 06:22 PM
    You could probably go for a blend of pilsner malt, 2 row, and a small touch of flaked maize.
    Boil for 90 minutes and shoot for a gravity of 1.038-40ish. I've also heard that AB uses
    Wilamette for bitt...

  • Posted in thread: How long for Altbier to clear? on 02-14-2014 at 12:53 PM
    I usually rack it to the keg and then pour in the gelatin with good results.

  • Posted in thread: How long is Star San good for? on 02-13-2014 at 02:09 PM
    I've heard that a good way to gauge is by using PH strips. If the acidity is still there, it's
    still good since the acid is what kills the nasties.

  • Posted in thread: Hopstand - Hold Temp? on 02-13-2014 at 02:05 PM
    I've had good results getting to 180 or so and turning the chiller off & letting them sit in
    that 180-160ish range for 30 minutes or so.That being said, I also have simply done flame-out
    additions & l...

  • Posted in thread: Wedding brews on 02-12-2014 at 02:22 AM
    Also check out the CentennialBlonde Ale recipe that's big here on the forums. It hits a nice
    balance between BMCers and craft beer people, too. Big crowd pleaser.