Last Activity:12-02-2013 8:38 AM
3 Likes on 2 Posts
Posted in thread: Doughing in soon...need help with hop schedule... on 10-19-2013 at 04:59 PM
Well, going with the following:1.2 oz Warrior @ 901 oz each Citra/Simcoe/Nelson/Cent @ 151.25
oz each Citra/Simcoe/Nelson/Cent @ Flameout/whirlpool (technically, doing half the flame out
Posted in thread: Doughing in soon...need help with hop schedule... on 10-19-2013 at 03:38 PM
About to dough in on an IIPAGrist:8.25# US Pale Malt8.25# UK Pale Malt1# table sugarYeast -
S-05Need help on a hop schedule...trying to clear out some hops.Bittering with Warrior (90
Posted in thread: Lager help... on 09-07-2013 at 09:58 PM
Update: after a few additional days at 66, the Oktoberfest dropped a few points and is now at
1.016. Sample definitely tasted less sweet. Right now, assuming no additional fermentation, I'm
at about 7...
Posted in thread: Lager help... on 09-03-2013 at 05:30 AM
As for picking 1.020, I was simply going for a nice mid point in the style that would give me
malty, but not particularly sweet. I know I was pushing the bounds of the yeast's typical
performance but ...
Posted in thread: Lager help... on 09-03-2013 at 05:15 AM
If the goal is to start the d-rest when the fermentation is at least 75% complete, then unless
I'm missing something, I'm not concerned about "total" apparent attenuation. In other words, I
want a per...
Posted in thread: Lager help... on 09-03-2013 at 02:37 AM
Brief addendum: decided to check my hydrometer for accuracy. It reads .004 too high. That helps
explain a few things and if I can squeeze a few more points out of each, I'll at least be
within style g...
Posted in thread: Lager help... on 09-03-2013 at 01:45 AM
That's not how you would calculate the percentage completion is it? Wouldn't you take the
difference between the OG and the point I measured the gravity divided by the delta between the
OG and the tar...
Posted in thread: Lager help... on 09-02-2013 at 11:55 PM
I checked with a hydrometer. The only things I can think of that might have happened are that
a) in pulling the fermenters out of the freezer, they were shaken up a bit, which probably
released a lot ...
Posted in thread: Lager help... on 09-02-2013 at 10:25 PM
I've got an Oktoberfest and a doppelbock fermenting. The OG for O-fest was 1.062 (hoping to hit
1.016 or better), while the doppelbock was 1.090 (aiming for about 1.020). Did my best to pitch
Posted in thread: Doppelbock feedback... on 08-14-2013 at 09:39 PM
It's designed to get 8 gallons in the kettle, 90 minute boil, ultimately ending with a bit
north of 5 in the keg. I can typically manage around 75% efficiency, so Beer Tools is telling
me an OG of abo...