Last Activity:08-21-2016 12:20 PM
Likes Given: 52
31 Likes on 28 Posts
Posted in thread: Got a bigger beer than expected...fermentation help! on 08-22-2016 at 11:38 AM
Diluting's not a bad idea and if you have the container for it is the way I would go too. On a
max alcohol note, at a brewing conference in Milwaukee Chris White was a speaker and he said
that if you ...
Posted in thread: Half the Liquid = Half the Yeast? on 08-22-2016 at 11:25 AM
Without knowing the gu's of the juice your using, and knowing that 5 lbs of corn sugar will
give us 195 gu's , so 195/ 2gal = 97.5 gu's or an OG of 1.097. your batch will be higher
because of the juic...
Posted in thread: Clearance hops on 08-18-2016 at 11:15 AM
What I like to do is buy those older ones that I use a lot of , meaning either making a IPA or
the like and putting 4-6 oz per batch or the ones I tend to use for bittering, and some are
both. I haven...
Posted in thread: Help with IPA Critique.. Going for Juicy NE style on 08-14-2016 at 12:21 PM
droder1, that article was awesome, and stated that the SO4 ppm needed to be investigated
further,which is what i'm doing. It just takes awhile. I brew a NEIPA (sometimes a IIPA) with
maple sap instead...
Posted in thread: Help with IPA Critique.. Going for Juicy NE style on 08-13-2016 at 10:16 AM
Your sulfate to chloride ratio is backwards for an IPA from anywhere. I'm still trying
different ones each time and so far 100 ppm chloride and 300 ppm sulfate gives a smooth
bitterness and brighter h...
Posted in thread: Anyone grown up Renaud yeast from Mystic Brewery? on 08-12-2016 at 12:28 PM
Does it make your hands turn blue?
Posted in thread: Slanting yeast on 08-06-2016 at 11:53 AM
Why would anyone suddenly want antibiotics in his slants?Antibiotics I thought were used in
PLATING agar now called WMD and that kills the yeast so we can look for contamination.
Posted in thread: Chill haze, more than the norm on 08-02-2016 at 11:59 AM
This past winter was my first foray into lagers and I found that the ones made with a majority
of pils malt were hazy even after 8 weeks at ~35* lagering. I did a uber octoberfest with
Vienna and Muni...
Posted in thread: Move My Fermentor? on 07-27-2016 at 01:32 PM
Windsor yeast is finicky about temp changes and works better if starts 64* cool and allowed to
rise on it's own to 70*. Bringing it down 5-9 degrees will impact the FG and most likely stall
Posted in thread: dilution factor... on 07-24-2016 at 10:28 AM
It seems like you pulled the first mil from an unmixed slurry,maybe a slug from the bottom.