Last Activity:01-28-2014 10:21 PM
Likes Given: 16
10 Likes on 10 Posts
Posted in thread: Stout Final Gravity way to High? on 01-14-2014 at 03:23 AM
With an extract recipe you should be able to hit 75% attenuation with most yeast if they are
healthy. If you are not pitching enough yeast, or if you are not providing enough oxygen when
Posted in thread: Low OG on 01-11-2014 at 02:19 AM
How did you crush the malt? How long did you let the mash sit @ 155. And you can probably do
another round of sparging with about 2 more gallons to prevent coming up short on volume. The
only other re...
Posted in thread: Im Lee from Arkansas....HELLO!! on 01-10-2014 at 02:15 AM
Cool. Take a little time to browse all of the forums here and ready the "stickies" they have
been selected for good reason.
Posted in thread: Chocolate malt comparisons on 12-22-2013 at 08:44 PM
I am brewing a porter today and the recipe calls for chocolate malt. I find a great range in
Lovibond and flavor descriptions from maltster to maltster. I would really like to find a
chocolate malt th...
Posted in thread: Chocolate stout on 02-02-2013 at 04:52 PM
I have been doing all grain for a while. I would say you need to use a base malt for your
recipes and use less of the really highly colored specialty malts. The base malt will
contribute extra enzymes...
Posted in thread: Attempting to brew in Okinawa on 01-25-2013 at 09:39 AM
Start by browsing HBT and looking for forum categories where you have questions, then read the
'Sticky' topics. These are posts that have been designated by the moderators as having
exceptional value ...
Posted in thread: Upgrade time...help plz. on 01-24-2013 at 06:57 AM
The crush of the grain was the issue. With the new grain mill he moved from the 65-70 range to
the 75-80 range.
Posted in thread: Accidentally ordered California v ale yeast. on 01-12-2013 at 01:27 AM
You should be fine. California V is the same basic strain as 1272 (Anchor Liberty) according to
Mrmalty. I use it for most of my IPA and Pale recipes. I prefer it to 1056 because it tends to
make for ...
Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-10-2013 at 05:25 AM
If you have beersmith you will be better off to create the recipe yourself based on your
equipment and efficiency. I would share mine but I did a parti-gyle type of production. The Big
beer hit 1.094 ...
Posted in thread: pitching rate by temperature on 01-10-2013 at 05:20 AM
I generally over pitch a little bit. I tend to get a pretty predictable level of esters as long
as I keep the yeast healthy and the temp low. I have never really experienced any negatives