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07-09-2014 2:55 AM

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  • Posted in thread: beer tastes like star san on 02-21-2012 at 10:50 PM
    You've been at this for 3 years, which is actually before I began but I'm surprised it's taken
    you so long to question this. Regardless, this will sound like an asshole thing but based on
    what you sai...

  • Posted in thread: What's your profession? on 02-19-2012 at 07:23 PM
    Physicist... experimental high energy (colliders).

  • Posted in thread: Should I steep or partial mash? on 05-14-2011 at 09:24 PM
    Yes 150F for 30 minutes should convert the Munich. I would do this in 2-3 qts of water. No need
    to try sparging though (with a larger contribution of sugar from your grains it would be

  • Posted in thread: No Need to Balance? on 02-17-2011 at 08:21 PM
    It's also easy to add an extension if you used flare nut connections. If your QDs have barbs,
    that's fine, you can use a flare on the end and have two separate QDs. But you'd want to
    convert the end o...

  • Posted in thread: minimum amount of sugar for soda brewing ? on 02-17-2011 at 08:15 PM
    Agreed, just look at how much sugar is used to carbonate beer. You'll have no problem using
    however much (or little) sugar you want to suit your taste.

  • Posted in thread: Basic physics question and mashing on 02-06-2011 at 03:34 AM
    It depends on the specific heat of barley. The pot loses a certain amount of thermal energy so
    to convert to temp loss you need specific heat. I'm not sure what that actually is but water
    has a high s...

  • Posted in thread: How many gallons of homebrew in 2011? on 02-06-2011 at 03:31 AM
    +5 bsda= 2509

  • Posted in thread: A Monster Beer. What to do from here? on 02-06-2011 at 03:28 AM
    Your OG seems high, 1.104 sounds right. I have a batch with 3787 atm and it has a couple inches
    of krausen. With an S lock I'd think you could have some problems. You can wait for
    fermentation to star...

  • Posted in thread: Belgian Style Bottle corking on 02-05-2011 at 01:24 AM
    I doubt it. The cork mushrooms as the beer carbs and is pushed against the cap. That force
    should break the wax easily.

  • Posted in thread: 1st all grain - what to brew on 09-18-2010 at 06:37 PM
    Another vote for the style you've brewed the most as extract. All recipes are combining grain
    with water and holding at a certain temperature. There's no temperature that is easier than
    others. I woul...