Last Activity:03-09-2014 11:46 AM
Age:42 years old
Likes Given: 5
9 Likes on 6 Posts
Posted in thread: How much liquid loss to hops on 03-09-2014 at 04:18 PM
I'm doing the Pliny clone shortly and I'm wondering how much liquid loss to hops to allow for
in both the BK and dry hopping in the FV. Has anybody got any numbers?ThanksL
Posted in thread: A Brewing Water Chemistry Primer on 02-09-2014 at 07:16 AM
For a dry Irish stout I usually get about 5.5 and don't bother with any sauermalz but if you
are getting 5.6 then you might want some. Do you have CRS available? That would be more
traditional than sa...
Posted in thread: A Brewing Water Chemistry Primer on 02-08-2014 at 12:50 PM
Thanks AJ, so just to clarify, if I'm doing a stout should I try maybe 1% sauermalz alsoSent
from my XT890 using Home Brew mobile app
Posted in thread: A Brewing Water Chemistry Primer on 02-08-2014 at 06:08 AM
Guys, just reading these last few posts and I'm a little confused. I brew with RO BIAB and
treat all my beers as per the first post with cacl gypsum and use sauermalz. I've been putting
the cacl and g...
Posted in thread: Extended mash times on 01-15-2014 at 11:42 AM
I BIAB and for the same reasons did a good few overnight mashes. Found my beer coming out
thinner so I not mash out and pull grain before bed
Posted in thread: BIAB all grain vs "regular" all grain brewing on 12-31-2013 at 06:45 AM
The 'only' downside to BIAB is the lifting that Yooper indicated. There are no clarity, or
other issues with finished beer. I do BIAB with a buffalo boiler in my kitchen. When lifting
the grain bag I ...
Posted in thread: Why Is So Much Emphasis Placed On Water Chemistry? on 11-29-2013 at 01:51 PM
I've been reading a lot on water chemistry lately and while I have enough education in
chemistry that it's understandable to me, I can't figure out the why. Take IPAs, for example,
where everybody see...
Posted in thread: Ó Flannagáin Standard on 11-28-2013 at 12:45 PM
Second, its mashed at a lower temperature; usually, but not always, drier stouts are mashed
lower in order to make the beer thinner, more sessionable, and obviously, drier.Doesnt the OP
say he mashes...
Posted in thread: Ó Flannagáin Standard on 11-25-2013 at 02:26 PM
Is this a dry or a sweet stout? The IBUs are very low?
Posted in thread: Storing bottles once emptied.... on 11-21-2013 at 09:24 AM
Don't over think it. Storing your bottles with the cap off is just fine. Provided you cleaned
your bottles and dried them before storing, any contaminates that could make their way in would
be killed ...