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Join Date:

06-18-2009

Last Activity:

04-05-2015 2:43 AM

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    ABOUT ME

  • Down by the bend in the river
  • banjo,cycling,brewing
  • Tug boat captain
  • Tony
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Possible headed to San Fran Area on 01-30-2015 at 09:14 AM
    +1 on the Anchor tour. 21A and Rogue are both right in the city.Definitely. I had dinner at
    Hopmonk last Saturday in Sebastopol where 5 Anchor brews were paired with 5 dishes. Met the
    brewmaster and o...

  • Posted in thread: Possible headed to San Fran Area on 01-30-2015 at 09:06 AM
    Looks like my job will be taking me to San Rafael for at least 3 months (starting on Feb 23rd).
    I would like some good suggestions on breweries and brewpubs in the area and any good home brew
    shops. T...

  • Posted in thread: Unexpected high FG. on 01-30-2015 at 09:00 AM
    What was your predicted FG? AG or extract?Brew on :mug:Predicted 1.014. AG. The previous reply
    pretty much sums it up. I'm thinking it is a combination of several brew day mistakes. I'm
    getting ready ...

  • Posted in thread: Unexpected high FG. on 01-30-2015 at 08:53 AM
    66% apparent attenuation (1.062->1.020) is definitely fairly low for that yeast. If you used
    just one pack of 2308 for your starter, that's a pretty small starter for a lager that big.
    Normally you'd ...

  • Posted in thread: Unexpected high FG. on 01-30-2015 at 12:08 AM
    I brewed my 1st lager - a Marzen. OG 1.062. 50F 21 days in primary and a 2 day D- Rest. 1.5 L
    starter using Wyeast 2308. Everything looked great until I took a gravity - 1.020. Now what? Is
    there any ...

  • Posted in thread: Understanding Palmer's Spreadsheet on 10-03-2012 at 04:22 PM
    Yeah, I tend to calculate separately for my mash and sparge water, but your way sounds like it
    would work just as well. Either way, the same amounts of salts are making their way into the
    water. For i...

  • Posted in thread: Kolsch fermentation question on 04-25-2012 at 06:07 PM
    It's lagering now. But it didn't attenuate well- 1.019. I should have taken a gravity before
    racking off primary. Usually 3 weeks gets my beer down to 1.012. Perhaps at 65 deg I should
    have given it m...

  • Posted in thread: Kolsch fermentation question on 04-18-2012 at 05:46 AM
    JLem, Kaewan- good info. It is Wyeast 2565, fermented at 65 deg for two weeks. I pulled the
    plug and it's now 55-57 deg. I have nothing but time. Shall I leave it at that for a couple
    more weeks or wo...

  • Posted in thread: Kolsch fermentation question on 04-17-2012 at 05:08 AM
    Okay. I'll let it go another week. It sits at basement temp- 54 degF. If it doesn't settle out
    much, I may move it to the keezer for a few more days.

  • Posted in thread: Kolsch fermentation question on 04-16-2012 at 11:15 PM
    I've not used this yeast before and heard it isn't a flocculant strain. So, I've made a 1.050
    batch that appears to be fermented out but there is still about half and inch of kraeusen
    sitting on top. ...

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