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Join Date:

11-02-2007

Last Activity:

09-16-2008 8:51 PM

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  • Posted in thread: rye recipe on 05-30-2008 at 01:59 PM
    I did a 50% rye beer with hulls and it was horrible. It took 3 hours to sparge. FYI

  • Posted in thread: Sour Mash/Lactic Acid on 05-13-2008 at 08:30 PM
    just to clarify: no human pathogen can live in beer....right?

  • Posted in thread: Sour Mash/Lactic Acid on 05-13-2008 at 12:55 PM
    oh boy. I'll feed it to the dog first. Wait. make that the mother-in-law. So, best practice for
    producing your own lactic acid is to pasteurize it at 140 BEFORE you add it to the mash?

  • Posted in thread: Sour Mash/Lactic Acid on 05-13-2008 at 12:06 AM
    pg 132-133.He talks about the clostriduim bacteria which will turn the mash rancid if it sits
    below 140.I let this mash sit for 3 hours at 150 so I'm hoping all is well

  • Posted in thread: Sour Mash/Lactic Acid on 05-11-2008 at 05:29 PM
    So I'm wondering if I f-ed up yesterday.I have moderately hard water and was brewing a rye
    Saison so I decided that some lactic acid would be just the ticket to lower my ph.5 days before
    brew day, I p...

  • Posted in thread: Does a 1/2" immersion chiller really work better than 3/8"? on 05-11-2008 at 03:47 PM
    the simple answer is yes.I upgraded to 1/2 and it cut my cooling time in half.$10 well spend
    IMHO

  • Posted in thread: We were dead before the Grist even sank... on 05-11-2008 at 03:40 PM
    you subject line caught my eye. I love that album.anywho, I had a sparge that lasted an
    incredible 3 hours yesterday.I don't think this has anything to do with your problem but I felt
    a need to contri...

  • Posted in thread: Decoction vs Infusion on 04-26-2008 at 08:54 PM
    I vote decoction. You can kill 2 birds with one stone.you can start your infusion mash at 122
    which is prime head retention forming time. pull a decoction, boil it, then add it back so
    you'll then hit...

  • Posted in thread: Rye Saison? on 04-26-2008 at 08:49 PM
    What's do you fine folks think a little chocolate rye would do for this beer?What if I added it
    late in the mash?say 8oz for a 5 gallon batch.is it not needed since I'll already have 6# of
    rye malt?

  • Posted in thread: Yeast experts need some opinions. Belgian Yeast. on 04-26-2008 at 04:11 PM
    fruity yeast (pear, apples) plus citrus hops(grapefruit, pineapple) equals drool

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