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jwalk4

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Join Date:

06-02-2012

Last Activity:

08-24-2016 3:13 PM

Likes Given: 159

160 Likes on 130 Posts 

    ABOUT ME

  • Single
  • London
  • Ontario

LATEST ACTIVITY

  • Posted in thread: Different Size Batches, Same Ferm Chamber on 08-24-2016 at 03:12 PM
    This may come as too late, but my advise is to RDWAHAHB. If you want, you could tape the probe
    to the big carboy, and adjust your temp setting to be a degree or two warmer. But mostly, I
    wouldn't worr...

  • Posted in thread: Porter too sweet with brown malt? on 08-17-2016 at 10:45 PM
    Brown Malt is like liquid toffee. Simply put, it's delish.

  • Posted in thread: Kettle to primary: Dump, strain or rack? on 08-07-2016 at 12:06 PM
    love sharing exbeeriments: perceived flavor and clarity impacts of dumping vs. siphoning.

  • Posted in thread: Brewing On A Weak Stove on 08-01-2016 at 12:33 AM
    Heat strike water - 1h.Save an hour here with a cheap bucket: you can rig it up with a timer
    and your strike water will be ready when you come from work.

  • Posted in thread: Brewing On A Weak Stove on 07-30-2016 at 09:47 PM
    6 -7 hours isn't too bad and if it ain't broke...

  • Posted in thread: BierMuncher's Kona Fire Rock Pale Ale Issue - Seeking Feedback on 07-30-2016 at 04:25 PM
    Clarity: cold crash before adding gelatin?

  • Posted in thread: Partial mash pale ale ideas? on 07-30-2016 at 01:48 PM
    https://byo.com/malt/item/2543-converting-to-partial-mash Two great PM articles. Now any
    recipe can become a PM recipe.

  • Posted in thread: More ancient recipes, gruits, etc on 07-30-2016 at 01:38 PM
    Keep it up! Good luck on the book!

  • Posted in thread: Thickness of brew kettle on 07-29-2016 at 08:27 PM
    Nope. My SS kettle is from China, and the manufacturer spared every expense. I also use a bayou
    sp10. Nary a burnt batch yet . So I'll bet you'll be fine.

  • Posted in thread: Stinky beer on 07-28-2016 at 04:00 PM
    What went wrong? ...fermented 12 days at 72 deg with Safale US-05 and 30 ml (1 oz) Lactic acid.
    PuttsterI'm sure that this is a contributing factor. I use 1-3 ml for mash ph adjustment. You
    added the ...

FORUM SIGNATURE
Fermenter 1 - Vienna /Saaz SMaSH Fermenter 2 - Dry as a bone Drinking - various craft brews, Tiny Bottom PA Beer styles I'm trying to nail down: APA, Porter, Mild, Amber, & Something Yellow and Fizzy.
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