Last Activity:10-30-2014 10:51 AM
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Posted in thread: I listened to my wife.... Am I in trouble? on 01-12-2014 at 02:08 AM
Tannin extraction is exacerbated by a combination of pH + temperature, not crush.+1 ..pulverize
them if you like - only your lauter will suffer.
Posted in thread: Do you think these hops will clash? Suggestions? on 01-11-2014 at 01:37 AM
May come out a bit muddled with so many varieties. Id stick to no more than three complimentary
varieties. If your feeling adventurous, go for it.
Posted in thread: Viability question on 03-27-2013 at 02:36 AM
The viability on that vial is going to be very low, so even in a small batch it will be a big
Posted in thread: Going to try my first keg! on 03-16-2013 at 03:21 AM
Yep, general steps are as follows:- sanitize any equipment used- rack beer from fermentation
vessel to keg- use keg lube on lid o-ring to ensure keg lid seals well- attach and close lid-
attach c02 to...
Posted in thread: yeast pitch temp? on 03-13-2012 at 04:11 AM
Agree with the first part, but not the second. I always take the yeast directly out of the
fridge and into the wort, while the yeast starter is still cold. That way the yeast don't start
using up thei...
Posted in thread: yeast pitch temp? on 03-12-2012 at 04:29 PM
Just using the yeast manf. guidelines. Says yeast should be pitched above 68F (no mention of
high limitations as long as below 86) if on the wort and around 80F (+-6) to re-hydrate. If
tossed in at 80...
Posted in thread: yeast pitch temp? on 03-12-2012 at 02:19 AM
Regardless of the type of yeast...pitch at or below fermentation temp.
Posted in thread: yeast pitch temp? on 03-12-2012 at 01:58 AM
Dont pitch until you are at or below your desired fermentation temp. Your pitched yeast
(rehydrated slurry or starter) should be within 5-10 degrees of your cooled wort.
Posted in thread: Does this look right? on 03-11-2012 at 03:45 AM
It appears as though it's ready to be pitched into a large volume of wort. :)
Posted in thread: First time yeast starter for 1.134 OG stout on 03-10-2012 at 08:14 PM
Wow, lots of suggestions here. So...I have my imperial stout fermenting, the one I messed up
the first time and lost too much volume to barrel age. Can I use the yeast cake from that to
put into my ne...