Last Activity:04-28-2015 12:08 AM
Likes Given: 5
2 Likes on 2 Posts
Posted in thread: What category is my beer? on 04-16-2015 at 03:25 AM
Does this competition have a misc category (ie bjcp 23), because that is the first thing that
came to me. Otherwise, which is stronger the fruit or the spice?
Posted in thread: R.O. Water for all grain, how is it effecting my beer? on 03-12-2015 at 03:52 AM
but if the beer is great now and you're happy with it, then there is no reason to change
it.Because it is a rabbit hole to go down. Try it once and try it side by side. But, I gotta
agree with Yooper...
Posted in thread: Cold crashing on 03-12-2015 at 01:25 AM
Take a sample and warm it or find a calculator online to adjust your reading for the
temperature of the sample. Don't bother with warming up the whole batch. Not to nag but this
should be done before ...
Posted in thread: Vitamin Beer on 03-10-2015 at 03:39 PM
this comes to mind.
Posted in thread: Mr beer bavarian weissbier how to improve? on 03-10-2015 at 02:15 PM
You can try to add some grains and hops to the unknown can but I think the results are
unpredictable. I think the better option for upgrading your can would be to get a better yeast.
Posted in thread: Gravity = 1.020!!!! on 03-07-2015 at 12:22 AM
Give it another week in primary.
Posted in thread: Flat Sweet Beer on 02-26-2015 at 09:26 PM
What method did you use for the carbonation? Corn sugar? Cane sugar? Tabs?
Posted in thread: Final Volume Mystery Solved - New Question on 02-24-2015 at 01:38 AM
I don't think you'll get off flavors from excessive headspace but with an inadequate amount you
can have a mess. I'd move up a size in better bottles, personally, but a blow off tube might
Posted in thread: Okay to cold crash during last 2 days of dry hopping? on 02-17-2015 at 06:01 PM
Go for it. I have done it without problems.
Posted in thread: IPA recipe help. on 02-01-2015 at 03:53 PM
I don't know about Optic or Spelt but I use 1 lb of Rye and like that amount. I think it is
just enough for a hint but not overwhelming. I like your recipe, for what it is worth.