Last Activity:09-29-2016 9:58 PM
Age:33 years old
1 Likes on 1 Posts
Posted in thread: Fermentation ran away to 80F on 09-07-2016 at 05:58 AM
It probably won't be your best batch, but you're lucky it's a stout. Diacetyl is less obvious
in malty beers since most would find it blends into the carmel flavours coming off of your
roasted malts. ...
Posted in thread: Finding Difference in Testing Ph and Using Appropiate Water Profile For Beer on 08-28-2016 at 05:38 PM
It's not a massive difference unless you're brewing with really hard water. That bring said I
definitely noticed a difference when I started controlling mash pH and tweaking the water
composition. My ...
Posted in thread: Stuck Fermentation on 08-28-2016 at 04:17 PM
As you noted this is a known predicament with 3724. But man, that yeast produces an amazing
flavour profile. You have to get those temps up to get it tho. Agree with Flars that you should
try the good...
Posted in thread: Loss of hop aroma followed by astringency on 08-28-2016 at 03:20 PM
3.8 is maybe a little on the low side of normal, but I still consider it normal. The yeast are
pumping out that co2 which dissolves itself in the beer and a fraction of it forms carbonic
acid which is...
Posted in thread: Sanitizing? on 08-27-2016 at 10:55 PM
Lots out there that work. As long as it kills the bad little critters it'll work for both beer
and wine. Iodaphor included. Best advice I can give is to use a no-rinse one. My personal
preference is S...
Posted in thread: Loss of hop aroma followed by astringency on 08-27-2016 at 10:33 PM
Your mash temps appear okay, I usually get my mashes up to the 168 to 170 area for sparging and
try my best not to go above 170. I would agree that water chemistry seems to be the most likely
Posted in thread: Name that Infection Game on 08-26-2016 at 03:26 PM
Agree that it doesn't look right. The "white film" infection is a relatively common one, but
I've had a few beers that looked a little off and were fine. I'd take a sample and taste it.
Won't hurt you...
Posted in thread: Greetings all! on 08-26-2016 at 03:15 PM
I've been a member since 2012 and have been brewing since 2010. I can't even count the number
of times I've benefited from the experience of the members on the forums. I think I'm at the
point now whe...
Posted in thread: problem or not on 08-25-2016 at 08:19 PM
Agree with the posters above. One of my buckets almost never seals completely.
Posted in thread: Seeking a lower FG. How? on 09-21-2012 at 02:15 PM
Agreed on the sugar additions. Dextrose and sucrose completely ferment and also somewhat
enhance the fermentation of other, more complex, sugars that are causing your high FG.