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mkeckjr

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Join Date:

10-02-2010

Last Activity:

07-22-2014 9:37 AM

Likes Given: 3

6 Likes on 5 Posts 

    ABOUT ME

  • Football,basketball,math
  • AHA Member, Boston Wort Processors
  • California Common, ESB, American Pale
  • Oktoberfest, American IPA
  • 2 Flanders Reds, 2 Lambics, Barrel-aged Sour Stout, RIS
  • Munich Dunkel, Belgian Golden Strong Ale, American Pale Ale, Southern English Brown Ale, English Barleywine, Doppelbock
  • Male
  • Single
  • Boston
  • Massachusetts

LATEST ACTIVITY

  • Posted in thread: WLP820 vs. WLP860 fermentation lag times on 05-09-2014 at 04:20 PM
    Thanks for sharing, klaggy. I know this yeast also likes to ferment a little warmer than most
    lager yeasts, so this morning I set the temp controller to move up to 52 F in hopes that it'll
    get a littl...

  • Posted in thread: WLP820 vs. WLP860 fermentation lag times on 05-09-2014 at 02:13 PM
    Just a quick update: this morning was eleven days after the pitch of the yeast. I took gravity
    readings last night and WLP860 was getting near terminal gravity, 1.019, so I expect it to be
    done in a c...

  • Posted in thread: "House" Yeast Recommendations on 05-08-2014 at 06:18 PM
    Just a few comments on some of the equality between these strains. WY2124 and WLP830 are
    reportedly the same. Those are the Weihenstephaner W-34/70 strain. You can probably use this
    strain for all of ...

  • Posted in thread: Sub for Vienna malt on 05-08-2014 at 01:59 PM
    Just a quick note in response to pdietert's comment: I would consider both Munich (up to 10
    Lovibond) and Vienna both base malts. Both have enough diastatic power to convert themselves
    (and in the cas...

  • Posted in thread: Sub for Vienna malt on 05-07-2014 at 09:07 PM
    In my opinion the short answer to this is no. Vienna has a distinct toasty flavor that is
    fairly unique to that particular malt. As you kiln higher and go to Munich malt, the base malt
    flavor becomes ...

  • Posted in thread: WLP820 vs. WLP860 fermentation lag times on 05-07-2014 at 01:42 PM
    I do believe that at the end of the day the flavor of the beer is definitely the deciding
    factor, so it's true that perhaps, at the end, 820 will prove to be the better beer. To that
    end I plan on sub...

  • Posted in thread: Cambridge, MA water for brewing on 05-01-2014 at 04:24 PM
    Davis Square crew representing as well.

  • Posted in thread: WLP820 vs. WLP860 fermentation lag times on 04-30-2014 at 03:12 PM
    Quick blurb on the notoriously long lag time of WLP820. This will probably be my last time
    using it. Last Sunday, 4/27/2014, I brewed 11 gallons of Oktoberfest. Recipe was similar to the
    BCS recipe: 6...

  • Posted in thread: How many packets of safale us-05? on 04-21-2014 at 07:27 PM
    One rehydrated packet should be fine. If it's fresh, then there are approximately 200 billion
    viable yeast cells in the 11.5 g sachet. If you are brewing 5 Gallons, then your target pitch
    rate (given ...

  • Posted in thread: SF/Cali lager sitting at 66f+ post fermentation. Problems? on 04-16-2014 at 04:59 PM
    Should not be a problem, if the beer is already completely fermented out. You're fine.

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