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02-14-2016 11:27 PM

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  • Wilmington, NC
  • Grad Student
  • Rye RIS 10 gallon batch
    Partiygle IPA from the RIS
  • Male
  • In a Relationship


  • Posted in thread: How easy is it to make my own equipment? on 09-29-2014 at 06:37 AM
    As for the conicals ... yes, if you can get your hands on them for what you feel are a
    reasonable price, well then ... by all means.At the homebrew scale, conicals offer marginal
    value ... mostly the ...

  • Posted in thread: Didn't think it could happen to me..... on 08-02-2014 at 03:21 AM
    First, if the yeast starter is 900 months old, you may not reach full attenuation. I would pull
    the carboy out of the fermentation chamber and let it warm up. Since you have attenuated
    approximately 2...

  • Posted in thread: Terrapin Hop Karma (India Brown Ale) on 08-10-2013 at 08:01 PM
    When I brewed it, mine ended up at 1.010. I used the Wyeast 1272 because, in an interview with
    Spike on the Brewing Network, he said their house yeast was the 1272. Im getting ready to brew
    this for t...

  • Posted in thread: Pic Old Yeast next to Fresh Yeast on 05-07-2013 at 10:11 PM
    I constantly take expired yeast off of the LHBS's hands. I usually do a 2 l starter with 2-4
    vials of yeast, depending on what they had. From there, for ales, I will do a low gravity beer,
    under 1.045...

  • Posted in thread: Stuck Fermentation on High Gravity lager on 04-28-2013 at 06:18 PM
    With a stalled out lager, raising the temperature up a few degrees will often encourage the
    yeast to continue fermenting

  • Posted in thread: Start at 60 raise to 70 ??? on 01-10-2013 at 03:53 AM
    Watch the fermentation with this beer. It will tell you when to raise the temperature. As the
    fermentation starts to slow down, the krausen will start to fall, that is the time to add heat.

  • Posted in thread: Waking up 13 month old yeast on 12-19-2012 at 03:16 PM
    [QUOTE="kanzimonson"]Also, my dubbel recipe was fairly standard with about 8% crystal malt,
    some wheat, munich, and base malt, and 10% sugar. So I expected something more like 78-80%
    attenuation. Mayb...

  • Posted in thread: HUUUGE Starter! on 12-01-2012 at 11:12 PM
    Brew a helles and use the yeast cake to pitch into the maibock.Thats what I do to get enough
    yeast for a 10 gallon batch of maibock.

  • Posted in thread: Any Ideas for WLP840 on 12-01-2012 at 11:06 PM
    I made an American dark lager.. its fermenting right now. It was:80% 2 row15% rice5% carafa II

  • Posted in thread: Plastic flasks for starters? on 11-26-2012 at 06:02 AM
    I would be worried about longer term survivorship of the plastic flasks. Much like plastic
    fermenters, i worry about them scratching and harboring bacteria, though im not sure of
    durability of what yo...