- Posts 66
Last Activity:09-19-2013 5:43 AM
7 Likes on 5 Posts
Posted in thread: Any yeasts with a minimal influence on the taste? on 08-27-2013 at 11:24 AM
yeast character often has nothing to do with attenuation or flocculation! Temperature is the
real key for most strains if you want character or not. At low temperatures 17-18 deg C :
WLP001, WY1056, U...
Posted in thread: Cloudy IPA after 4 weeks on 07-24-2013 at 11:41 AM
I'm using WLP007 dry English ale. It's fermenting at about 68F. Would gelatin remove some of
the hop oils if it's used after dry hopping?That yeast should drop hard when it's done and
chilled, I've he...
Posted in thread: Cloudy IPA after 4 weeks on 07-23-2013 at 04:39 AM
What yeast did you use? What temperature is it sitting at? Is fermentation actually finished?
Once you're sure it's finished crash chill it. That should do the trick as posted above. If
you've used US...
Posted in thread: Is there a great BIAB calculator for mashing temp, mashout temp, and sparging temp? on 06-17-2013 at 01:48 AM
Yep Geoff is spot on the biabrewer.info forums have the BIABacus spreadsheet on there. The
forums are a wealth of specifically BIAB info and discussions. Great resource and community.
Posted in thread: Is there a great BIAB calculator for mashing temp, mashout temp, and sparging temp? on 06-15-2013 at 01:32 AM
Checkout biabrewer.info forums the guys there have created an amazing brew calculator called
BIABacus it's brilliant.
Posted in thread: 2013's How many gal of homebrew in 2013 on 05-31-2013 at 08:14 AM
Long time since my last update, all 5 gallon batches 2 porters3 IPA2 Apa1 RIS1 ordinary bitter1
Scottish 60/-1 wee heavy Gosh that's more than I thought I'd done!!55 gal + 26893 = 26948
Posted in thread: Can I push my barleywine FG any lower? on 05-30-2013 at 03:06 AM
First I'd try rousing your current yeast cake and raising the ferment temp by a couple of
degrees. If your goal is a higher abv add some more sugar as others suggest. If your goal is to
dry out what y...
Posted in thread: Wine cooler or standard fridge? can only pick one on 05-30-2013 at 02:58 AM
For flexibility I'd go full fridge, you would be able to store other things as well like
bottles of washed yeast, various sizes of bottles etc. also most wine coolers are designed for
Posted in thread: Bottling Yeast for RIS - Extended Aging on 05-28-2013 at 11:24 AM
Safale S-04 is my favorite for It's clean, fast, high attenuation, flocculates like rocks.
Us-05 is ok just it doesn't Flocc out as well as 04. For a 20L (5 Gal) batch I will hydrate
about 1/4 - 1/3 p...
Posted in thread: apple amber? on 05-01-2013 at 09:53 PM
It's all sounding good to me, just got me thinking of doing a kiwi fruit kolsh or Saison for
next summer!Just one note for kolsh - in my experience the yeast tastes horrible! So filtering
or really lo...