Last Activity:10-26-2013 10:19 PM
Age:32 years old
Likes Given: 8
12 Likes on 9 Posts
Posted in thread: High attenuation on 11-16-2012 at 12:22 AM
Hello all, I've been noticing something and need some feedback. I routinely get attenuation
over 80%, with many batches coming in over 85% and blowing way past my predicted FG. The beers
have seemed a...
Posted in thread: Bubbling around 12 hours on 10-26-2012 at 05:32 PM
I think it's just the temperature of the fermentation. It's amazing what an extra 10 degrees
will do for those yeast to kick into high gear. You're in good shape. I've also read recently
that if you l...
Posted in thread: First brew anxiety on 10-26-2012 at 04:59 PM
Your first-time anxiety will be an asset, as evidenced by your already proactive maneuver to
seek some advice and flesh out the details. Seems to me like you'll pay close attention to what
Posted in thread: New to water chemistry, help w/ mineral content on 10-24-2012 at 02:32 PM
Adding them together sounds way too simple. I'm sure a chemist could tell you exactly how to
transfer this information into the information you need, but they are in short supply around
here. If you h...
Posted in thread: OG calculations off by 30% on 10-21-2012 at 06:04 PM
I've been having some similar problems, and I've explored many options. Right now, I'm checking
some of my expected yield numbers for my ingredients in BeerSmith with a friend of mine who
gets better ...
Posted in thread: Anyone out there willing to raise a pint to celebrate our new addition to the family? on 10-21-2012 at 03:47 AM
Congrats, man. You've got my well wishes, for what it's worth : )
Posted in thread: 97% attenuation, wtf?! on 10-17-2012 at 02:19 PM
All makes sense in my head. You mashed about as low as most do to get really fermentable wort
and the sugars were 20% cane sugar. That, added with letting the yeast get warm, and those
buggers are in ...
Posted in thread: To add! Or not to add! (more yeast) on 10-12-2012 at 12:26 AM
If it were me, I'd say a beer that finished at 1.040 was undrinkable (but that's just me).
Thus, adding another vial of yeast to see if it'll help get that gravity down is worth it,
because I can't im...
Posted in thread: Salts just in mash water? on 10-05-2012 at 11:43 PM
Thanks for the responses, everyone. So I went with adding salts just to the mash water. I've
been reading up on chemistry, but some of it is not well described even in the beginners'
write-ups. The on...