jefferym09

LATEST ACTIVITY

• Posted in thread: cleaning and coating a driking horn on 05-19-2013 at 06:59 AM
  ok, yea i have a partial likeness to feeling like a viking when i drink. ha so making a mead
  horn seemed like a good thing to do. Thanks for the input! if it dont work then i have that
  ebay link (thos...

• Posted in thread: cleaning and coating a driking horn on 05-18-2013 at 04:18 PM
  So here's a slightly different question. Who knows how to make a drinking horn NOT smell like
  wet dog?I bought some buffalo horns from some place in Sedona for the purpose of drinking out
  of. of cours...

• Posted in thread: turning partial mash into AG on 05-10-2013 at 05:08 AM
  oh i see, well this all helps a lot. thanks for the input. if by chance anyone comes across and
  AG version of this beer please send it my way!

• Posted in thread: turning partial mash into AG on 05-10-2013 at 03:39 AM
  thanks for the link! so i understand the protein rest, but i mash at 154 degrees in a mash tun
  cooler. so to get the temperature down to 122, is it as simple as opening the lid and letting
  it cool off...

• Posted in thread: turning partial mash into AG on 05-09-2013 at 06:02 PM
  ok, what exactly do rice hulls do? Beta-glucan/protien rest?

• Posted in thread: turning partial mash into AG on 05-09-2013 at 08:45 AM
  thanks! ill give it a shot!the recipe is for Wissenstaphan Kristall Wiessbier. would that be
  more specific to wether i should use 2-row or pilsner malt? i assume that pilsner is right for
  it....

• Posted in thread: turning partial mash into AG on 05-09-2013 at 12:27 AM
  So i am fond of all grain brewing and i have a recipe i want to do that is a partial mash. if i
  have to stick to PM thats fine, but how would i roughly convert this recipe to AG?just for the
  grain and...

• Posted in thread: whats the off flavor? on 04-22-2013 at 07:27 AM
  yea i figured i had gotten past the whole temp regulating problem last year. (becuase of an
  older batch that had temp problems) but i guess i need to put more effort into it besides just
  finding a roo...

• Posted in thread: whats the off flavor? on 04-21-2013 at 05:19 PM
  mashed at 152-154, sparged with 170 degree water. i did manually transfer sparge water, i just
  poured it onto the grain bed gradually at 170 degrees.there wouldnt be any chance something
  went wrong wi...

• Posted in thread: whats the off flavor? on 04-21-2013 at 03:04 AM
  by contamination, you mean the tools not being sanitized enough? (including the carboy). or can
  you describe what a bacterial infection can be caused by?