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Join Date:

12-16-2012

Last Activity:

04-03-2014 2:27 PM

    ABOUT ME

  • I've been a homebrewer for five years. Recently I started a brewpub in Seattle called Outlander Brewery and Pub. We run a 1 barrel, all electric, system in which we brew mostly experimental beers.
  • Head Brewer
  • Nigel Lassiter
  • Male
  • In a Relationship
  • Seattle
  • WA

LATEST ACTIVITY

  • Posted in thread: Sanke Keg Washer build on 04-02-2014 at 05:45 PM
    Yeah. Was reading this recently, They recommend a Nitric/phosphoric/detergent rinse which
    cleans and eliminates beer stone. You'll definitely want the nitric acid for beerstone removal.
    Not sure if ...

  • Posted in thread: Can't get good late hopping/dry hopping results on 01-30-2013 at 02:10 AM
    Is it low in calcium? How about bicarbonate?Yup. In both. Here's my (Seattle's) water profile
    which is almost identical to Portland's. Ca 9Mg 1HCO3 18SO4 2Na 4Cl 5Quick question. How are
    treating your...

  • Posted in thread: Can't get good late hopping/dry hopping results on 01-28-2013 at 03:37 AM
    Portland water is very low in minerals. Usually for an IPA you want to spike the sulphates to
    50-150 ppm. I'm from Seattle and have a very similar profile. Sulphates at 0-5 ppm. Granted you
    should sti...

  • Posted in thread: Can't get good late hopping/dry hopping results on 01-28-2013 at 03:36 AM
    Portland water is very low in minerals. Usually for an IPA you want to spike the sulphates to
    50-150 ppm. I'm from Seattle and have a very similar profile. Sulphates at 0-5 ppm. Granted you
    should sti...

  • Posted in thread: Newbie Q on 01-28-2013 at 02:56 AM
    Brew 365 has an online mash calculator that is very accurate. Follow that. 1.33 is their
    default, which is mostly in the middle of the extremes. You can do either with fly sparging,
    just make sure you...

  • Posted in thread: How do you know when you've added enough oxygen? on 12-26-2012 at 01:42 AM
    One minute 30 seconds at a slow rate is good. Blasting the o2 only causes the o2 to escape into
    the headspace (which you could then shake to dissolve into the wort as MTB mentioned). With the
    slow met...

  • Posted in thread: To belt, or not to belt, that is the question. on 12-26-2012 at 01:25 AM
    62 is chilly, though if you pitched enough healthy yeast and kept that temp solid then it
    should be done or on it's way. Gradually raising the temp 4- 6 degrees can only help. You could
    potentially cl...

  • Posted in thread: Slow fermentation wlp002 on 12-26-2012 at 01:08 AM
    Personally, I would leave it be and hope for the best. Make sure your temp is staying solid in
    the 68-70 range and that your ambient temp doesn't drop. When it finishes, take a gravity
    reading and the...

  • Posted in thread: Fix this leak??? on 12-16-2012 at 04:12 PM
    If your attempts at reseating the lid are not working and the leak is always at that point, it
    could be the metal lip on the inside being malformed, in that rubber ring can't seal because
    the lip is d...

  • Posted in thread: Elements turned black on 12-16-2012 at 03:55 PM
    Yeah. Also never heard of this because all the elements I've seen are coated with a black
    material to begin with. Though not sure why a stainless or copper one would do that.

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