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03-12-2013

Last Activity:

09-05-2015 5:15 AM

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  • Posted in thread: AHA Surly Wort Rally on 09-02-2015 at 05:10 AM
    Todd and another brewer both stated final ph was 3.5 but they were shooting for 3.2. I thought
    golden promise was closer to low 90s as well but I could be wrong. Either way I heard different
    things fr...

  • Posted in thread: French door refrigerator kegerator project on 08-29-2015 at 03:07 PM
    Any thoughts/suggestions about how to control the hoses? I'm thinking some sort of wrap or loop
    that attaches to the fridge ceiling or high on each door side? Maybe a zip tie sort of system
    or somethi...

  • Posted in thread: BIAB Polyester Voile Strength Test on 08-24-2015 at 07:24 PM
    Cheers!wilserQuestion for you wilserbrewer. I would like a bag for my round 10g cooler MLT, but
    I also have a wide 15g megapot (old version) that it would come in handy for the times I
    partial mash, w...

  • Posted in thread: evil twin sour bikini dregs? on 08-23-2015 at 05:02 PM
    I hope I'm not just growing up champagne yeast or something.Haha that's a legit concern.
    There's a good chance you're growing mostly sacc with a tiny about of brett in there, if any.
    Just buy a vial o...

  • Posted in thread: Hops residue around the pot... on 08-23-2015 at 04:42 PM
    scrape em back in, forget about all that hop bag nonsenseUnless you use a pump or plate
    chiller, then a bag is necessary, or these things are clutch

  • Posted in thread: Question for Revy on 08-17-2015 at 06:06 AM
    uh.... I would absolutely NOT call Spotted Cow a farmhouse ale. It's a acceptable quality lager
    as a step-up replacement to B/M/C on tap in Wisconsin.?? Spotted Cow is a very well made beer
    and 100% n...

  • Posted in thread: Beer Bug on 08-04-2015 at 03:45 PM
    I was initially fermenting around 72F before I dropped that down to around 66F, but ended up
    taking it back to the 72F to try and keep things going.This sounds like your issue. Most
    strains will go do...

  • Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 04:44 AM
    My only goal here was to prove that you could not take any of the commonly commercially
    available Lacto strains and completely attenuate My experience with wlp677 has been the same as
    Oldsock's:

  • Posted in thread: Westbrook Gose Clone on 07-18-2015 at 01:12 PM
    I'm brewing the recipe again on Saturday. This time, instead of adding lactic acid, I'll be
    kettle souring with a lacto culture from GigaYeast. It will be interesting to see if there is
    any detectable...

  • Posted in thread: Westbrook Gose Clone on 07-14-2015 at 02:11 PM
    I brewed the "Dollars to Dölnitz Gose" from pg 21 of the March/April 2015 issue of Zymurgy
    which calls for adding 88% lactic acid to taste. It was dead simple to add acid gradually until
    I got to the ...

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