Last Activity:11-30-2013 10:01 PM
2 Likes on 2 Posts
Posted in thread: So my gravity is a little high... (correction options?) on 09-07-2013 at 09:03 PM
Open beersmith, select the dilution tool from the 'tools' drop down. Problem solved.
Posted in thread: Mash Completion on 06-09-2013 at 03:06 PM
Iodine actually stains purple/black in the presence of starches. That would indicate conversion
had NOT taken place. When added to the wort, iodine should maintain its normal color if
conversion has c...
Posted in thread: When does Phosphoric become noticeable? on 04-13-2013 at 09:46 PM
Larger R.O systems are frequently used at the breweries around me. This is primarily for
bicarbonate and sodium reduction. Phosphoric acid is commonly used as well (on almost every
beer style that is ...
Posted in thread: Favorite Hops on 12-18-2012 at 07:01 PM
Simcoe, Nelson Sauvin, Amarillo, and Galaxy. I've got some Mosaic on the way so we'll see how
that goes, I've got high hopes for that hop based on everything I've read.
Posted in thread: US-05 temperature dropped too low on 12-15-2012 at 05:50 AM
Are those temperatures ambient or actual? If you are measuring ambient the odds are good that
the temp in the fermenter is higher than the ambient temperature by at least a few degrees. It
Posted in thread: Top 5 Beers of the Year on 12-07-2012 at 06:34 PM
I reserve the right to modify this post as the year is not over, but so far it goes something
like:The Alchemist - Heady TopperCigar City - Jai AlaiThree Floyds - Arctic Panzer WolfPetrus -
Oak Aged P...
Posted in thread: Sexual Chocolate on 11-25-2012 at 03:32 PM
Foothills are pretty tight lipped about that particular beer. There's a decent amount of
information out there on hoppyum and If you email the brewery they will provide some help with
that recipe. I d...
Posted in thread: Halloween Candy as an adjunct? on 11-18-2012 at 03:39 AM
Foothills brewing company in NC brewed a pumpkin ale that used Kit Kats and Candy Corn as
Posted in thread: General help with recipe: also trying BRRR! on 11-17-2012 at 01:16 AM
Too much crystal not enough dark chocolate. If you are worried about the chocolate being too
roasty sub it out for english pale chocolate which is a smoother roasted malt.
Posted in thread: Pure O2 = extreme lag on 11-15-2012 at 03:32 AM
According to what I've read, oxygenation of the wort isn't super neccessary with fermentis dry
yeasts. However, I aerate quite well during chilling and funnel into the carboy through a mesh
filter. I ...