jethro55

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Join Date:

12-02-2012

Last Activity:

03-26-2015 9:53 PM

Likes Given: 71

55 Likes on 47 Posts 

    ABOUT ME

  • Engineering Manager
  • The Palmer Brewing Book
  • Began as a way to interact with my 25 year old son in a relaxing fun activity.
  • Clone for Guinness extra stout, Cherry flavored nut brown, Vitus Clone
  • Brewer's Best Holiday Ale, Brewer's Best HopNog 2012
  • Listermann Brothers Cream Ale
  • American Pale Ale Dry Hopped Columbus, Muntons Nut Brown Ale, Mr Beer Octoberfest
  • Male
  • Married
  • Dayton
  • Ohio

LATEST ACTIVITY

  • Posted in thread: Do I need to transfer to a carboy? on 03-26-2015 at 10:47 PM
    Are you saying using gelatin is a waste of time compared to using a secondary? Please explain
    why. Also, are you suggesting there's an issue with bottling after using gelatin? That's 100%
    wrong, but y...

  • Posted in thread: Do I need to transfer to a carboy? on 03-26-2015 at 09:40 PM
    Then don't. I'm not sure what your problem is, but you need to chill and probably get out of
    the beginner's forum. I'm helping people here, you are certainly not.We can all find another
    process differ...

  • Posted in thread: Do I need to transfer to a carboy? on 03-26-2015 at 08:31 PM
    Gelatin is a yellowish, odorless, and nearly tasteless substance that is obtained by prolonged
    boiling of skin, cartiledge, and bones from animals. It is made primarily from the stuff that
    the meat in...

  • Posted in thread: Do I need to transfer to a carboy? on 03-26-2015 at 08:11 PM
    Years ago, about twenty years; I had an extended business travel to the desert regions of
    California. At coffee time each morning, I would add the coffeemate creamer and each time that
    I did, the clas...

  • Posted in thread: Does this look infected? on 03-26-2015 at 07:33 PM
    Looks great ! Well done!!

  • Posted in thread: Wort chiller is the real deal! on 03-26-2015 at 07:29 PM
    Yep I'm all about an immersion chiller. I have a 25ft 3/8. Since I started doing full volume
    batches I've got to upgrade to at least a 50 footer.There is a 50 ft stainless on the market
    for about $75 ...

  • Posted in thread: Is 5 gallon carboy secondary too big for 4 gallon of beer? on 03-26-2015 at 06:55 PM
    You might think about other sources of those infections. I secondary everything and early on
    some have had as much as 1.5 gallons headspace. Never had an infection and we sure do a ton of
    gardening an...

  • Posted in thread: Sediment in secondary on 03-26-2015 at 09:35 AM
    If processes and temps are similar for the three beers, the yeasts would explain it. Nottingham
    is known to flocculate and drop quickly after attenuation is complete. US-05 has a reputation
    of being s...

  • Posted in thread: Do I need to transfer to a carboy? on 03-25-2015 at 09:26 PM
    That info is comforting to all that want to wait for a clearing. But there is no risk to
    contamination or oxidation unless the brewer ignores sanitation or bottling procedures. These
    are required eith...

  • Posted in thread: Do I need to transfer to a carboy? on 03-25-2015 at 09:24 PM
    That info is comforting to all that want to wait for a clearing. But there is no risk to
    contamination or oxidation unless the brewer ignores sanitation or bottling procedures. These
    are required eith...

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