Meister Rivington

Gift Premium Subscription To Meister Rivington

Join Date:


Last Activity:

09-23-2008 5:25 PM


  • Windsor, Ontario, Canada
  • Fishing,Gardening,Beer Making
  • Post Secondary Education
  • Jordan Rivington
  • Bob Marley
  • That one with the beer making!!!
  • South Park, Simpsons, Sons of Butcher, all kinds of cartoons. Also, getting hooked on Dexter.
  • Wheel of Time, Lord of the Rings, How to Grow Giant Pumpkins I, II, III, etc.
  • Giant Vegetable Growers of Ontario and Michigan Giant Pumpkin Growers
  • Father and uncle used to brew....I drink beer...I don't like to buy beer....why don't I make beer......and thats how it all started.


  • Posted in thread: Crushed Grain Lifetime on 07-22-2008 at 09:16 PM
    Well, I think I saw a post that said 2 weeks if kept cool and dry. Certainly my grain is dry in
    plastic bags, and half is in fridge and the rest in cool basement (65 degree, approx.).I had it
    crushed ...

  • Posted in thread: Pilsner Fermentation on 06-17-2008 at 02:02 PM
    I didn't rack yet, so no problem. I will leave at 65 for 10 days. I will then move to secondary
    for another 4 days to clear it up a bit.I don't understand why you make it colder at the end.
    If there w...

  • Posted in thread: Pilsner Fermentation on 06-16-2008 at 01:49 PM
    If I fermented in primary for 1 week and moved to secondary for another week (at 70 or so
    degrees), would that be good to remove the diacetyl?

  • Posted in thread: Pilsner Fermentation on 06-15-2008 at 08:39 PM
    Well, it is bubbling away now. I can't get the fermentation area below 65, but it does sit
    right around 65-66. Will this be an issue?Will I have to do a diacetyl rest? If so, what temp
    should I allow ...

  • Posted in thread: Pilsner Fermentation on 06-14-2008 at 03:29 PM
    My buddy and I brewed a batch of pils yesterday and we are using White Labs San Francisco Lager
    Yeast WLP810. It says it can stand temperatures up to 65 degrees, but it also says I should
    maintain 70 ...

  • Posted in thread: Force Carbonating on 04-18-2008 at 01:26 PM
    Alright, 30 psi for 36 hours and then bringing it down to 10-12psi worked like a charm. I think
    the real problem was not giving it some time to adjust when dropped to the serving
    temperature.Thanks fo...

  • Posted in thread: Force Carbonating on 04-15-2008 at 01:53 PM
    Yeah, I am carbonating in a fridge. I guess the only reason to use a higher pressure is for
    speed. It sounds like a little more time and the change from higher to serving pressure for a
    day or so will...

  • Posted in thread: Force Carbonating on 04-15-2008 at 01:32 AM
    Pouring at 10psi

  • Posted in thread: Force Carbonating on 04-15-2008 at 01:09 AM
    I started force carbonating a keg of ale 3 days ago and seem to be having some issues. I had it
    at 25 psi for 3 days and was planning to leave it at 16-17 for another 3-4 days and then down
    to serving...

  • Posted in thread: Tin Solder on 03-28-2008 at 06:38 PM
    Ah, ok. I didn't know you boiled it for 15 minutes. I clean and sanitize each time, but then
    put it in the hot wort.So each time I should add it to the boil prior to cooling? How do
    zipties hold up to...

Upcoming: European Amber, Boddingtons clone Primaries: German Pilsner Secondaries: None Kegged: None Yet Bottled: Wit, Oatmeal Stout, American Blonde