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01-20-2014 1:00 AM


  • Dunkelweizen
  • Foreign Extra Stout / 7.0rnIPA / 6.6rnBelgian Blond Ale / 6.8
  • Hefeweizen / 5.1rnAPA / 5.4rnDubbel / 8.2
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  • Posted in thread: Fast fading head on 08-31-2013 at 01:15 AM
    Well man, could be a lot of factors I would say:[*]A poor rinsing on the glass that you've
    poured[*]Fat on the glass or the keg/bottle[*]Soap or chemicals on the keg/bottle (from the
    sanitization for ...

  • Posted in thread: Stuck fetmentation or just finished? on 02-01-2013 at 02:09 PM
    I'm certain that the problem is not the yeast at all, unless your strain is old, stressed by
    temp or by any mean. Review your grist, I'm an all-grain brewer and never had problems with
    stucking a bath...

  • Posted in thread: High final gravity with S-33. Rack now or wait? on 02-01-2013 at 01:36 PM
    I've been reading a lot of bad reputation from S-33 here on the forum. I think that it was bad
    luck or no patience. I'm a great fan of this strain specially for high gravity english
    barleywine (1.100)...

  • Posted in thread: Safbrew S-33 on 02-01-2013 at 01:09 PM
    I brewed an english barleywine last year (OG: 1.092 - FG: 1.025) with a lot of caramel malt,
    the resulting wort was very fermentable. At the primary, in a week it goes from 1.092 to 1.035,
    the second ...

  • Posted in thread: s'more beer??? on 01-31-2013 at 08:28 PM
    Smoked grains are welcome to a porter recipe, for me, it's all about personal taste, some 2~5%
    of grist should not hurt if you keep the dark malt at 15% and the caramel malt at 10%. Never
    tried to put...

  • Posted in thread: Pre-boil gravity question on 01-31-2013 at 02:45 AM
    Well fellow, I'm an all-grain brewer, I cannot help you with the extract efficiency question,
    but, I'm sure that the top off water is added after the end of the boil. There are tools to
    help you calcu...

  • Posted in thread: High Fermentation Temp Issue on 01-31-2013 at 02:39 AM
    Well tkrampy, the main "feature" presented to you by the fermentation at 80F (~27C) is the
    ester that may cause some fruity banana flavor according to yeast used (T-58, for example). For
    the stout i...

  • Posted in thread: Very Uneven Carbonation! 1 Bottle Bomb! on 01-31-2013 at 01:56 AM
    Well, several things may result in bottle bombs, the most usual are over-primming the beer. The
    most unusual cause is the head space left inside the bottle, if you left a little head space
    for the CO2...