JLubbert

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Join Date:

11-07-2011

Last Activity:

02-01-2012 12:44 PM

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LATEST ACTIVITY

  • Posted in thread: Fermentation too low on 11-17-2011 at 07:53 PM
    Also, is it Munton's standard or gold? (yellow/green pack or gold) From what I know, standard
    is the one with issues. Gold should have ok attenuation.Yellow with Green letters...Thanks for
    your answer...

  • Posted in thread: Fermentation too low on 11-17-2011 at 05:21 PM
    That brings another question: Where is the best part to put the thermometer in? i put it like 4
    inches below the highest point of the wortCheers!!:mug:

  • Posted in thread: Fermentation too low on 11-17-2011 at 04:35 PM
    The recipe is 12,5 lb base malt, 10 oz caramel malt, 1 oz toasted malt (national malt).Simple
    Mash 155 for 90 mins0' 14 g kent golding40' 10 g kent goling68' 4 g willamateI got another
    batch jst like...

  • Posted in thread: Fermentation too low on 11-17-2011 at 02:17 PM
    It had almost 3 weeks... In Chile we don't have liquid yeast, but i don't get why a yeast
    starter can't be done with dry yeast

  • Posted in thread: Fermentation too low on 11-17-2011 at 01:56 PM
    Hey there partners:I only got one question: How do you ferment. Always with yeast starter? I
    ask this because i made a amber that had gravity of 1063 with an hidratated munston yeast pack
    and got a gr...

  • Posted in thread: How to clean perfectly PET carboy on 11-14-2011 at 11:55 PM
    The alcohol i got was from the drugstore. I can get Iodophor also, but i dont know how to use
    it. Here it is called "povidona Yodada, 10% topic solution" and it is like for desinfecting
    wounds and it ...

  • Posted in thread: How to clean perfectly PET carboy on 11-14-2011 at 10:44 PM
    Hello Everyone:Well on my 2nd batch of amber ale, it started a different smell from the first
    one with the same Munston yeast, but the second one at day 2 of fermenting started to have an
    strange sulf...

  • Posted in thread: best way to add body? on 11-14-2011 at 07:46 PM
    151 is going to be be a thin for most stouts. I'd bump that up to 154. It'll be just a little
    sweeter but with mor body. Also, it'll be a little less fermentable so it won't attenuate quite
    as much. L...

  • Posted in thread: Fermenting Temperatures on 11-14-2011 at 07:11 PM
    i'll look for fermentation boxes. thanks

  • Posted in thread: Fermenting Temperatures on 11-14-2011 at 03:56 AM
    Hey there partners:I just wanted to know how do you handle this issue.I put mi 5 gallons
    plastic carboys into a bigger pot with water on the outside and control the water outside only
    with ice (i have...

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