messersc

LATEST ACTIVITY

• Posted in thread: Not loving S-04... on 02-07-2013 at 02:17 PM
  I have some on it's way over the seas from Blighty Thailand bound right now. I am going to
  ferment it very cool,about 14c and see what that gets me.S-04 wouldn't underattenuate at 14C?I
  don't know any...

• Posted in thread: extract potential of Pumpkin? on 10-21-2012 at 03:04 PM
  So since pumpkin is only 3% sugar by weight, and straight sugar has a potential of around
  1.045, then I think the potential of pumpkin would be simply 0.03x45, which is 1.0013. That's a
  far cry from t...

• Posted in thread: extract potential of Pumpkin? on 10-16-2012 at 04:23 PM
  i did it today and pumpkin made up 27.82% of my bill projected to get OG of 1.085. I vastly
  undershot it at 1.048 so I added 1.5 lbs LME to bring it up 12 gravity points to 1.060. idk how
  you calculat...

• Posted in thread: extract potential of Pumpkin? on 10-13-2012 at 11:01 AM
  I'm getting from you guys that my OG estimations shouldn't really be affected by the pumpkin.
  That's in line with my experience the one time I made a pumpkin ale (with fresh pumpkin).But
  what about ma...

• Posted in thread: Sankey kegs in Europe on 10-02-2012 at 09:59 AM
  Hi,I live in Romania. Can anyone point me in the right direction for a 50L Sankey-style keg?
  Since this site is mostly visited by Americans - even if you don't have a specific lead for me,
  any suggest...

• Posted in thread: Freezing Hops. Do or don't? on 07-04-2012 at 01:20 PM
  I hope there's nothing impolite about waking up an old thread... but I am still looking for a
  definite answer to the question of whether to freeze, and don't have the answer myself. I've
  become intere...

• Posted in thread: Oyster Stout on 07-01-2012 at 02:20 PM
  I add sea salt at the beginning of the boil and then whole oysters at 15m.So cool!! How
  perceptible is the difference between table salt and sea salt in beer? I've never brewed with
  sea salt.Also, can...

• Posted in thread: Sour Mash: How long to sour? on 06-30-2012 at 07:23 AM
  That's good to hear! I'm using the "Lambic blend" culture cocktail from Wyeast: Brett, sherry
  yeast, a Belgian wheat yeast, and lactic acid bacteria.

• Posted in thread: Sour Mash: How long to sour? on 06-29-2012 at 03:55 PM
  I did 25 hours on my first kriek. Just tasted the wort and, while the sweetness of the
  unfermented stuff might be masking some of the sourness, I would say that no matter what your
  taste, you'll want ...

• Posted in thread: Sour beer and water on 06-28-2012 at 12:41 PM
  Hi,Does anyone have any ideas about what sort of water you'd want in a sour beer? My first
  homebrewed sour will be a kriek, and then I'd like to do a geuze. I think I am planning on
  keeping it fairly ...