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04-29-2016 10:58 AM

Likes Given: 31

26 Likes on 25 Posts 


  • Posted in thread: Influence of the amount of grain on body on 04-29-2016 at 10:44 AM
    I like employing the decoction mashing for mashout, and if I have time going from 143 to
    156-158, but I have a hard time doing it from 122 to the 143 because of the amount of time
    needed and have seen...

  • Posted in thread: Hop Combo on 04-02-2016 at 10:37 AM
    I also like this combo and use the EKG at 60 min down to 20 min and use cascade from 10 min to
    whirlpool, depends what I want. If you read the history of hops, cascade from the PNW has been
    exported t...

  • Posted in thread: Still fermenting? on 03-12-2016 at 01:19 PM
    I use 2565 a lot (house yeast) and mine look like that at 2 weeks and sometime 3. But those
    beers get secondary and lagered. Your siphoning from under anyway so it won't carry over to a
    bottling bucke...

  • Posted in thread: Safbrew abbaye on 03-12-2016 at 01:06 PM
    What would you guys Think about using this yeast in a stout? I have two packets left and Im
    thinking it could be a good yeast for a belgian stout. Just make a russian imperial stout with
    noble hops an...

  • Posted in thread: All Grain Equipmemt on 03-11-2016 at 12:31 PM
    If going the 2 pot route, the HLT should be as big as the boil pot. My buddies that started out
    with smaller ones have upgraded to same size,and can now do mashout and sparge in one unit.

  • Posted in thread: All grain liquid yeast recipe on 03-10-2016 at 12:58 PM
    When there is 13 gal in the pot I put the hose in a pitcher and tilt the tun and let it drain
    until i'm ready to chill (use the hot water to rinse the tun) most of the time i get ~2qts of
    anywhere fro...

  • Posted in thread: could/should I mash roasted grain in sparge water? on 02-24-2016 at 12:46 PM
    As long as your mash pH was in range 5.2-5.6 your conversion went well, your good. Adding at
    vorlof or mashout at 170* the dark grains or steeped wort is acidic and will lower the pH going
    into the bo...

  • Posted in thread: Mash out with boiling water on 02-23-2016 at 12:19 PM
    Raising the temp to ~170 makes wort less viscous and easier to lauter, and the science says
    more sugars will be extracted.

  • Posted in thread: Conversion Efficiency dropping,dropping, dropping... on 02-23-2016 at 12:10 PM
    When changing malts you need to look at the analysis to get the course grind,that will tell you
    if the grain is an issue. The barley plant needs a lot of nitrogen and organic might not be at
    the top. ...

  • Posted in thread: could/should I mash roasted grain in sparge water? on 02-23-2016 at 11:55 AM
    You don't need to be concerned about pH because there is no conversion going on just extracting
    flavor. Because they are acidic grains your kettle pH will be affected,so keep an eye on that
    after addi...

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