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07-28-2015 10:47 AM

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  • Posted in thread: Fermentation temp dropped for 4 days - is all OK? on 07-28-2015 at 10:47 AM
    I can't say about 05 but the english yeasts when fermented below their range, can result in
    phenols coming thru. Those were fermented that low, yours might just have gone to sleep so no
    off flavors.

  • Posted in thread: Stainless brew kettle worry on 07-27-2015 at 10:46 AM
    I had a similar issue with the seam on the bottom where the sandwiched bottom is welded. I took
    some SS polishing compound and that stopped the reaction.

  • Posted in thread: OG confusion. Any ideas? on 07-27-2015 at 10:17 AM
    That happens to me when I use the refractometer,so now I pull a sample with my pyrex measure
    cup and chill it to 60 then use the hydrometer. So now all measures are equal.

  • Posted in thread: First Brew - FastFerment - Imperial IPA on 07-25-2015 at 11:12 AM
    Aren't you suppose to ferment with the bottom valve closed and only open for yeast and sediment

  • Posted in thread: Secondary / Bulk aging temp on 07-25-2015 at 11:09 AM
    But they did!

  • Posted in thread: My New Pin Cask - A Question on 07-22-2015 at 12:02 PM
    So i'm doing a pin for our picnic also(my 3rd one) Put the whole hops( not pellet) in
    first,along with the sugar then rack on top. I've had very good carbonation using 2.5 oz corn
    sugar. I either use ...

  • Posted in thread: Decoction vs Infusion for step mash in cooler? on 07-20-2015 at 06:56 PM
    I just made an Octoberfest...............oh wait thaat isn't a style anymore, so with mostly
    80% Vienna malt, well modified, I did a decoction to get to mashout temps,we'll have to wait a
    couple month...

  • Posted in thread: BB Vanilla Porter recipe critique please on 07-14-2015 at 11:47 AM
    With beers this big the primary can take 4-6 weeks,most start soaking the wood on brew day and
    leave it until secondary. I soak it for a year because I read that bret lives inside and the
    alcohol kill...

  • Posted in thread: Beersmith batch sparge water WAY off on 07-14-2015 at 11:33 AM
    I just use the formulas in How To Brew and am spot on every time,hit my numbers and the beer is
    very tasty,which is what we're after.

  • Posted in thread: Missed gravities...please help identify why on 07-13-2015 at 11:26 AM
    Are you doing a mashout? With a 1.2 mash ratio you should be able to add boiling water to get
    to 170* then use the 170* sparge to maintain that temp.


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