kanzimonson

Gift Premium Subscription To kanzimonson

Join Date:

08-12-2009

Last Activity:

08-21-2014 1:57 PM

29 Likes on 25 Posts 

    ABOUT ME

  • Charlottesville, VA
  • Owner, Great Harvest Bread Co
  • The blues.
  • I started brewing in October 2008. I believe that making wort is easy, and you can pretty much throw anything you want into the brew kettle, so long as you pay supreme attention and respect to your beer on the microbiological level.

    Proper pitching rates, fermentation temperature control, and of course, cleaning and sanitation. If you can do these three things, you will ALWAYS make drinkable beer, and more often than not you'll make commercial quality beer.
  • I'm experimenting with hop varieties I haven't used before, and learning all the ins and outs of Wyeast 1968. I love this yeast.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Schlafly Pumpkin Ale clone attempt... sorta on 08-21-2014 at 06:57 PM
    Ya know, I'm thinking about the color and I think the chocolate malt should either be reduced
    to .5% (cut the weight in half), or use pale chocolate instead. 1% will probably make it too
    brown.

  • Posted in thread: Schlafly Pumpkin Ale clone attempt... sorta on 08-21-2014 at 06:55 PM
    Alrighty, while this beer is still very fresh in my mind since I brew some approximation of it
    every year, I had to reread all of my notes. I also went to the Schlafly website and got all
    the info the...

  • Posted in thread: Jamil's Scottish Strong Ale on 07-08-2014 at 05:02 PM
    No problem on asking questions.Do one of the equations above to determine a general amount of
    sparge water you'll need. Prepare this much plus a few quarts extra. Recirculate and get your
    first runnin...

  • Posted in thread: Jamil's Scottish Strong Ale on 07-08-2014 at 04:35 PM
    Yeah, I agree it doesn't matter. I use 1.5 on most beers just because it works for my system.
    It's a nice medium between a thick and thin mash - I probably have a bit more liquid than is
    necessary but...

  • Posted in thread: Harvesting from a sourmashed beer? on 07-08-2014 at 02:06 PM
    I brewed a lightly sourmashed brown ale recently and it's about ready to keg. I'm wondering if
    it would be a bad idea to harvest the yeast from this batch. I took 30% of the mash and soured
    it for 24 ...

  • Posted in thread: Concerns about over pitching on 07-08-2014 at 01:35 PM
    If given the choice, I'd rather overpitch by a little bit rather than risk underpitching. 50%
    extra might be a little high, but I wouldn't worry about 10-25% more.

  • Posted in thread: 5gal brew, 6gal carboy, no blowoff? on 07-08-2014 at 01:28 PM
    Krausen is partly dependent on yeast strain as well as temperature. I put 5.5gal in my 6gal
    better bottles, and I usually ferment with 1968 London ESB. I always pitch at 60-62 and ferment
    through high...

  • Posted in thread: Jamil's Scottish Strong Ale on 07-08-2014 at 01:14 PM
    Total water needed = (Preboil volume) - (pounds of grain)(1.5qts strike water) + (pounds of
    grain)(.52qts absorption) - (sparge water) + (deadspace)So you should know all these numbers
    except for spar...

  • Posted in thread: alternative dry hopping on 07-03-2014 at 05:18 PM
    can you describe what doing a long whirl pool means please ?At 0minutes you turn off the flame,
    throw in a some hops (along with kettle finings), and let it sit hot for 30 minutes before
    chilling.In m...

  • Posted in thread: alternative dry hopping on 07-03-2014 at 03:27 PM
    The problem with this logic is that pro brewers have a bottom line. For the most part,
    homebrewers do not. A very small, almost unnoticeable difference would not be worth it to a
    pro, but for me this ...

Following Stats
0 COMMENTS
POST A COMMENT