Last Activity:12-08-2016 6:38 AM
Age:33 years old
Likes Given: 2
3 Likes on 3 Posts
Posted in thread: Bigger beers and more yeast? on 10-30-2016 at 01:17 AM
I've used many of the safale yeasts at 7 to 8%. Some i've gone to 10% or more. Your LHBS was
right to suggest using two packs, so you under pitched, but at this point I'd leave it alone.
It'll get the...
Posted in thread: Propane paranoia on 10-29-2016 at 07:17 AM
Literally just finished brewing in my garage (Cranberry ESB). I was like you. But as with
everyone else, I crack the overhead door to about 1/3 of the way up, brew kettle goes right in
the middle of t...
Posted in thread: Zinc plated/coated fasteners in mash on 10-28-2016 at 10:46 PM
Definitely swap them for stainless, but it's more aesthetics than anything else (i.e. mild
metal taste). I highly doubt you'll even notice and it definitely won't hurt you. It's not
really toxic unles...
Posted in thread: Carbing question on 10-28-2016 at 10:31 PM
3 vols should be fine. But to be honest, I carbonate my saison to 2.5 to 2.7. If I go much
above that, it's really hard to pour from a bottle and/or you need to extend your taps lines
from the keg.
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