Last Activity:09-19-2014 1:39 AM
Likes Given: 17
3 Likes on 3 Posts
Posted in thread: boil the wort chiller in wort? on 09-11-2014 at 07:02 AM
I made a wort chiler from 3/8 copper tubing picked up at my local lowes store. Is there such
thing as improper grade of tubing. they make 2 different strengths and i was wondering if one
was better fo...
Posted in thread: Really long boil for color and flavor on 09-11-2014 at 05:57 AM
I'm working up a brown and thought I'd try getting this flavor into it to give it some
personality.I'm wondering if it would be worth adding water and sugars to counter the loss in
fermentability and ...
Posted in thread: Aeration of starter, and NOT the wort - discussion. on 08-25-2014 at 02:41 AM
Wow, I hit a home-run with this question. Thanks everyone for chiming in, so many great
comments and insights.For what it's worth, I'm planning on repitching a fresh starter (maybe
WLP90 SD Super). Th...
Posted in thread: Aeration of starter, and NOT the wort - discussion. on 08-23-2014 at 06:50 AM
Below is the source material regarding not aerating wort..."If possible, don't! The reason is
that it is not the wort that needs the oxygen, it is the yeast. By oxgenating the wort instead
of the yeas...
Posted in thread: Aeration of starter, and NOT the wort - discussion. on 08-23-2014 at 01:25 AM
@Dan & Hello: O2 & temp are related in that, oxygen is not needed for fermentation (only for
cell multiplication) and by oxygenating your starter (to GROW yeast) then pitching into a NON
Posted in thread: Aeration of starter, and NOT the wort - discussion. on 08-22-2014 at 11:45 PM
Ok, so I forgot to aerate my wort but have discovered that this is a strategy used to create a
cleaner ferment. As the oxygen is only needed for bulk cell division and not so much for
Posted in thread: Ferment Temp Strategies on 08-22-2014 at 11:28 PM
I'm looking for experience on temperature regime strategies.Do you start warm, say 76* for a
couple days, then cool to 68*, a degree a day, etc. This is not about how to cool/heat with
equipment, but ...
Posted in thread: Balancing Malt Body with Body from Mash on 08-06-2014 at 07:43 PM
Now that's what I'm talking about. Thanks Gratham & Adam, I can chew on those comments for
sure.I've been vacillating between mash-out and not. I got cold feet a couple of brews ago when
I over shot a...
Posted in thread: Balancing Malt Body with Body from Mash on 08-05-2014 at 10:41 PM
Yeah, you could put it that way. But do you have any experience of how to counter balance one
against the other?
Posted in thread: Balancing Malt Body with Body from Mash on 08-04-2014 at 03:02 AM
I'm looking for experience with balancing body. If I add malts for body, say +/-15% flaked
barley for a creaminess, will a medium body mash (152*) be too much?