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08-21-2016 12:20 PM

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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
    the fermen...

  • 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.

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