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10-05-2015 11:05 AM

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19 Likes on 18 Posts 


  • Posted in thread: November Rain Baltic Porter (AG) on 10-05-2015 at 10:55 AM
    I thought honey malt and melanoiden malt are the same,or at least do the same thing.

  • Posted in thread: Stuck Fermentation...Solutions? on 10-02-2015 at 11:09 PM
    IMO the beer has alcohol which is poisons to yeast,and dry or dormant yeast must take up oxygen
    in the "LAG" phase which is the phase that yeast will be in when you pitch. Been there done
    that and it ...

  • Posted in thread: Best deal on buying hop pellets on 10-01-2015 at 11:06 AM
    I also use Farmhouse. I use the seal a meal deal and am purchasing the jar sealer, then I won't
    have bags sliding all around the freezer and the variety will be easier to see. Do you think 1
    lb will f...

  • Posted in thread: Stuck Fermentation...Solutions? on 09-28-2015 at 10:59 AM
    I keep Yeast Bay's Dry Belgian in the fridge just in case this happens. It will go to 16%, so I
    make a 1.25 L starter and pitch 1 L at high krausen and put the rest back in the fridge for
    next time.

  • Posted in thread: Using a bazooka screen instead of a false bottom in a stainless mash tun? on 09-27-2015 at 12:26 PM
    Lots of dead space.

  • Posted in thread: Stout high OG on 09-27-2015 at 12:20 PM
    I think your on the rite path with the Ph

  • Posted in thread: Thicker Mash on 09-27-2015 at 12:16 PM
    Those are good ideas,I also do decoction mashes to get to mashout when the cooler is maxed out.

  • Posted in thread: Yuengling Clone fermentation on 09-26-2015 at 08:03 PM
    Wyeast 2112 is what I used when I did a yeungling like recipe...worked well.Ditto!

  • Posted in thread: regulator question... on 09-26-2015 at 10:59 AM
    I don't do soda,but never take mine over 40 psi(only to seal keg) so why do you need it to
    measure over 60 psi. With a maximum closer to working pressure the reading is more accurate.

  • Posted in thread: Noob question about using different yeast on 09-25-2015 at 10:58 AM
    I think you got a winner in the Notty yeast. If you keep the temp at 60* for the first 4-5 days
    and then finish at 64-68* you get a very clean low fruit profile,change the temp for the first
    days and ...


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