Last Activity:01-16-2017 3:46 PM
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Posted in thread: The flavour of rye malt in beer on 12-28-2016 at 10:56 PM
Spicy is a possible descriptor, "crisp", "sharp", "bite" is what I've used to describe it. Rye
IPAs are some of my favorite craft beers now; although I haven't brewed one myself. A couple of
Posted in thread: Shortening a 304 SS shank? on 12-28-2016 at 10:26 PM
You should be fine with standard abrasive cut off wheels, just as long as you have never used
them on regular carbon steel before. Remnants of the regular steel can remain in the disk and
transfer to ...
Posted in thread: 1.030 is my curse.... on 12-11-2016 at 01:46 AM
This statement is a bunch of BS as dry yeast is extremely time stable. It does not degrade in 2
months.So too is the statement about the necessity of a large pitch of yeast. Adequate aeration
of the w...
Posted in thread: Kettle Size on 12-08-2016 at 08:56 PM
This isn't really what you asked, but this is my suggestion:The purpose of doing extract, is to
keep it simple and cheap - equipment wise. If you were focused only on extract brewing 5 gallon
Posted in thread: 1.030 is my curse.... on 12-08-2016 at 03:55 PM
Sigh...Ok, first of all, dry yeast isn't "engineered" any more than liquid yeast. Its the same
thing, just dried out. You absolutely need to oxygenate your wort for both dry and liquid
yeast. The oxyg...
Posted in thread: 1.030 is my curse.... on 12-07-2016 at 08:21 PM
Aeration is not critical when using dry yeast. It is engineered with oxygen reserves. Though
aeration won't hurt and may help.Making a starter with dry yeast is not recommended. The yeast
Posted in thread: All-grain Brewing Alone on 12-07-2016 at 05:49 PM
I understand the brewing after kids go to bed thing... it is the only time you're truly off
duty. Both of mine used to be sacked by 7, but the oldest is up until 8 these days.I don't mind
Posted in thread: 1.030 is my curse.... on 12-07-2016 at 03:51 PM
Did you aerate your wort good? Also, I rarely make a beer without a starter anymore. Starting
with a healthy large yeast count really helps. I know it adds complication, and many will say
Posted in thread: 1.030 is my curse.... on 12-06-2016 at 10:31 PM
Even IF campden was an issue, your second charge of yeast would have resolved it.
Posted in thread: Why is clarity an attractive quality in a brew? on 12-06-2016 at 09:59 PM
Good thread.It usually makes no difference at all... taste wise. I drank plenty of
not-so-clear-beer in my time. Probably most every beer I made my first couple years of
brewing....but, we're homebrew...