Last Activity:06-27-2015 1:25 PM
7 Likes on 2 Posts
Posted in thread: Official Broken Hydrometer Count on 12-07-2014 at 07:21 PM
1189. I hulk handed it and crushed it while opening my sanitized bucket with another hand.
Posted in thread: Lower range for Roeselare on 11-20-2014 at 09:26 PM
Thanks for the replys. Slowing down doesn't bother me at all, so long as I'm not halting it.
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Posted in thread: Lower range for Roeselare on 11-16-2014 at 09:58 PM
What is the lower range to secondary a Roselare Flanders Red? Room is at 57 now with a possible
few degree drop. The Beer is about 10 month old and I have no intent in getting into it for a
Posted in thread: First sour. on 09-24-2014 at 10:11 PM
Can something like maltose be added to promote acidic development? Or should I just let it be
for now and test it's acidity at a year? Also when I get to places with beers with salvageable
dregs I'll ...
Posted in thread: First sour. on 09-23-2014 at 07:54 PM
Thanks, I was kind of thinking that it seemed that the ph wasn't as low as I would have
expected. But I am in nowhere near a hurry with this guy. So if time is all it needs, no
problem. Sent from my i...
Posted in thread: First sour. on 09-16-2014 at 06:47 PM
So for an update on this guy, it has sat in the glass carboy at anywhere from 62 to about
70(depending on if the fermentation fridge is empty or not). I have never gotten a full
pellicle growing, whic...
Posted in thread: Ordering Grain Online by the Fraction of a Pound on 03-26-2014 at 10:32 PM
I've gotten my last few batches from Texas brewing. Previously I was an Austin homebrew
customer. I have been happy with their service, price and product. I live close enough to do
will call so I cann...
Posted in thread: First sour. on 03-12-2014 at 08:02 PM
Curiosity mainly. It could be cleaned without an extreme risk of infection. But if it is not
necessary then it's not necessary. Looking through all the pellicle photos I don't really see
any crusty to...
Posted in thread: First sour. on 03-12-2014 at 02:39 PM
Another question. After transferring I had to use a blow off tube for a few days while sacc was
finishing its job. Fermentation has slowed down now and krausen is dropping. Since this will be
in the C...
Posted in thread: First sour. on 03-08-2014 at 08:44 PM
Transferred at about1.025. Nice color. Still really cloudy which I take as good for a nice
amount of sacc for Brett and others to eat up.Sent from my iPhone using Home Brew