Last Activity:07-29-2015 12:30 AM
Age:58 years old
Likes Given: 158
167 Likes on 146 Posts
Posted in thread: HomeBrewSupply Amcyl Brew Kettle w/ 3-Piece Ball Valve Giveaway! on 07-28-2015 at 11:42 PM
Posted in thread: OG confusion. Any ideas? on 07-27-2015 at 02:11 AM
I think you figured out the 1.072- with a sparge it's possible to get some wort stratification
unless you stirred it well. But it seems like either your intraboil 1.050 reading was too high
or more ho...
Posted in thread: Higher than calculated OG? on 07-26-2015 at 01:40 AM
Agreed with Kharnyb about the mixing. If you used the proper amount of extract and added the
correct amount of water, then your OG HAS to be within a couple points of prediction. This
question is an i...
Posted in thread: Yeast, fruit, and beer on 07-26-2015 at 12:46 AM
No, it won't change it.The only thing I might consider is that if there's a thick layer of
fruit puree on the bottom, you might have to rinse the yeast rather than just repitching the
slurry. But sinc...
Posted in thread: Self-Stirring Coffee Cup (read: Cheap Stir Plate Alternative?) on 07-25-2015 at 11:47 PM
Interesting. I would wonder how long the motor that drives the stirrer could go without burning
out. Also, at 350ml capacity, that's pretty small- only about 1/3 of a liter. I suppose it's OK
Posted in thread: Stout w/ Smoked Maple Syrup - Smoke Flavor Too Strong on 07-25-2015 at 12:31 AM
I've used the Cherrywood Smoked malt(Briess, I think) multiple times. Usually in the 4-6oz.
range for a 5G batch. The smokey phenols do fade, and fairly quickly too- within 4-6 weeks
Posted in thread: Mash temp issue on 07-24-2015 at 11:00 PM
You think I could still add it today? Or nvm I would have to boil itYou would have to boil it
to sanitize it and at least get a hot break. Probably more of a pain in the butt than it's
worth. But sinc...
Posted in thread: Mash temp issue on 07-24-2015 at 01:17 AM
Another good reason to keep a pound or two of DME around just-in-case.
Posted in thread: Yeast in lager secondary on 07-24-2015 at 12:55 AM
Leave it. By the time you're finished lagering, it will be a nice compact layer.Although, I
will say that I don't rack for lagering until I'm sure I'm at FG. You probably have a bit more
yeast than ex...
Posted in thread: Critique Irish Red Ale on 07-23-2015 at 01:53 AM
Their SRM of 30 seems way too high for a red. IME, a SRM around 15 is more likely to get a nice
red color. Don't be afraid to add 1-2 oz. of roast barley to help get a nice red. With that low