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10-20-2016 11:45 PM

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  • Posted in thread: Fermentation heater safety on 10-22-2016 at 02:02 PM
    I didn't like the light method because once the bulb goes out you won't know unless you are
    checking it daily. I used one of these. $15 its worth the piece of mind. Hydrofarm MT10006
    9-by-19-1/2-Inch ...

  • Posted in thread: Harvesting lacto from a starter on 10-22-2016 at 01:44 PM
    I defer to this link a lot. Seems I shouldn't be letting my cultures sit at room temp nearly
    as long.

  • Posted in thread: IPL using quick lager method? on 10-18-2016 at 09:24 PM
    Anyone have issues using the Brulosphy method when doing an IPL? I'm thinking about tossing the
    dry hops in and letting it sit for an extra 5 days @ 32f while dry hoping. I'm just trying to
    avoid stir...

  • Posted in thread: Wheat malt ph on 10-14-2016 at 03:59 PM
    Revisiting this old thread. The issue I'm running into is a how to balance my acid and salts.
    This recipe is very simple American Honey Wheat. 4.5# white wheat, 4.5# 2row, with 1.5# honey
    at flameout....

  • Posted in thread: American hefeweizen yeast in IPA on 10-13-2016 at 10:07 PM
    Any updates? Looking for what ferm temps are typically used on this yeast.

  • Posted in thread: Wyeast for Mead and Cider on 10-05-2016 at 07:55 PM
    would a cyser using D47 fermented cool work to keep some sweetness and apple flavor? I worry
    about 71b and the malic issues. Thanks.

  • Posted in thread: WLP800 vs 840 on 09-26-2016 at 09:08 PM
    I was planning an IPL (11# Pils, 1# C30, with ~66IBU from Mosaic). I went to the LHBS and
    snagged my ingredients but they didn't have the WLP840 I was hoping for, and instead gave me a
    WLP800. Will th...

  • Posted in thread: Temp on calculator on 08-11-2016 at 05:03 PM
    Just following up on this. The Brett took its sweet time. Fully carbonated by week 5.

  • Posted in thread: Sacc infection? on 08-11-2016 at 04:58 PM
    Thanks. I checked the pH and it hadn't moved from 4.7. So I'm at a loss. It smelled buttery but
    I'm guessing that's from the high temperature. I tossed in part of my Brett and Sacc starters
    since I ha...

  • Posted in thread: Sacc infection? on 08-09-2016 at 01:53 AM
    I decided to take a stab at a fast sour. I have a bunch of regular sours going now but had some
    extra DME laying around and an empty ferm chamber. After transferring to the carboy I pitched
    some L. de...

On Tap: DIPA, West Coast IPA, empty Primary: American Honey Wheat Secondary: Oud bruin, Belgian Sour Blonde, Belgian Strong Sour, JAOM, Cyser