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04-26-2014 6:26 PM


  • Hudsonville, MI
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  • Posted in thread: Too much alcohol for my yeast? on 01-21-2010 at 04:25 PM
    What temp is it at? You could raise the temp a little while it sits for a few more
    weeks/months. Pitching more yeast is an option but I'd stay away from beano. I've never used it
    but from what I know ...

  • Posted in thread: I should have made a starter but didn't question on 12-03-2009 at 05:41 AM
    Wait and see...what temp are you at? once fermentation slows you can raise the temp a little to
    help attenuation.

  • Posted in thread: MLT filter on 11-16-2009 at 03:50 AM
    It depends on how you're sparging. Batch sparging you just need some kind of filter before the
    spigot; fly sparging you want to minimize 'channeling' of water by creating a drain with
    multiple filter ...

  • Posted in thread: Who's brewing? on 07-18-2009 at 02:52 PM
    What has everybody got in the works this weekend? I'm starting my RIS - 14lbs Maris otter,
    6.25lbs specialty grains, 13.25oz hops for 115 IBUs and a 5.5 gal batch...just getting done
    with the decoctio...

  • Posted in thread: Fermentation Chamber...maybe on 07-02-2009 at 11:58 AM
    yeah, pretty close to that...mine doesn't seem to work very well though. It only got down to
    57, about 10 degrees below room temp. I'm thinking about covering the insulation in the box
    with plexiglass...

  • Posted in thread: Fermentation Chamber...maybe on 06-30-2009 at 10:31 PM
    So after I put all the money into building this thing I would have been better off buying a
    chest freezer, but here's what I've got.Big insulated boxMini fridge1.5" PVC pipe insulated
    inside of 3" PVC...

  • Posted in thread: Saved wort as priming sugar? on 06-29-2009 at 04:49 PM
    Has anybody tried saving an exact amount of wort on brew day to use as priming sugar when
    bottling instead of corn sugar or DME? Just seal it and throw it in the fridge? I haven't done
    the calculation...

  • Posted in thread: 21st B-Day Brew on 06-17-2009 at 06:04 PM
    I've never made wine before, I don't think my first try would be able to do a 21 year aging
    justice. I also thought about making a mead, but I'm not going to for the same reason. As for
    the decreasing...

  • Posted in thread: 21st B-Day Brew on 06-16-2009 at 09:37 PM
    Sunday morning, my wife gave birth to our first baby, a 5lb 1oz boy. I had toyed with the idea
    and now I decided that I want to do it - I want to brew a Russian Imperial Stout to age until
    he turns 21...

  • Posted in thread: Step Mash Procedure? on 05-21-2009 at 02:30 AM
    I agree that a protein rest for most malts will do more harm than good, but I routinely add
    boiling water to the mash to raise temp. The heat gets transferred around pretty quickly when
    you dump it in...

Following Stats
Primary: 20 min IPA (14oz cascade/5gal), partigyle pale Secondary: Mead Bottled: Orange Cream Ale, Big Red Ale, RIS, American Stout, Nut Brown Ale, American Amber Ale, Brown Porter