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08-16-2015 9:36 AM

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  • Charlotte, NC
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  • Posted in thread: I listened to my wife.... Am I in trouble? on 01-12-2014 at 03:08 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 02:37 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 09:14 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...