Last Activity:09-17-2016 12:55 AM
Likes Given: 159
162 Likes on 131 Posts
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
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
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