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Join Date:

09-18-2010

Last Activity:

09-13-2014 6:20 PM

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  • Posted in thread: Aeration on 09-22-2012 at 02:05 AM
    I suspect your higher than expected F.G is not related to aeration. It could be a number of
    different things - possibly unfermentables from mashing to high or specialty malts.

  • Posted in thread: Is a starter "thick or thin" in Mr Malty? on 09-22-2012 at 01:36 AM
    The slurry calculator shows how much of the thick pasty yeast from a pervious fermentation to
    pitch directly into a new batch. You've made a starter so you'll need to work it out using the
    starter cal...

  • Posted in thread: Wit mash schedule with cereal mash on 08-31-2012 at 10:36 PM
    Seeing as you are all so interested here's how it went.Recipe plan50% Pils40% raw wheat10% oat
    maltO.G 1.05165% efficiencyI usually get 75% efficiency but have never managed to achieve that
    with wheat...

  • Posted in thread: Wit mash schedule with cereal mash on 08-28-2012 at 03:35 AM
    Any feedback/experiences would be appreciated :)In a couple of days i'm going to brew my second
    wit. Want to use raw wheat this time to keep things authentic.Grain bill will be something
    like:50% pils...

  • Posted in thread: Biscuits and Marmalade Ale on 08-17-2012 at 10:12 PM
    Hard to describe but it's a "full" aroma. I think it would be good for supporting hop aromas
    that might be perceived as "thin".

  • Posted in thread: Biscuits and Marmalade Ale on 08-17-2012 at 09:41 PM
    I've got an ale fermenting at the moment with 50g Pacifica used at flame out and steeped for 30
    mins. Almost finsiehd fermenting and there is an overwhelming orange aroma in the fermentation
    chamber. ...

  • Posted in thread: Wyeast 1332 (Northwest Ale) - should be retired on 08-11-2012 at 09:30 PM
    I've used it in an APA and my house amber. Frankly I perceive the yeast as a flaw. With the
    Chico strain they taste as good as any I can buy but with 1332 they taste like some first time
    mr beer brewe...

  • Posted in thread: Making Candi Syrup.. question on 04-01-2012 at 01:07 AM
    Halve the whole recipe. Worked for me.

  • Posted in thread: I'm going crazy!!! on 01-02-2012 at 08:05 AM
    2 weeks in primary is ample... atleast until you get a pipe line going

  • Posted in thread: Live bitter has yeasty smell -- any ideas? on 11-19-2011 at 12:39 AM
    My experience - I find when bottling or naturally carbonating that some yeasts can take a long
    time to flocculate. 1272 is a good example of this - it's a high flocculating yeast but even
    4-5 weeks af...

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