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mkeckjr

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Join Date:

10-02-2010

Last Activity:

09-01-2015 1:19 PM

Likes Given: 11

20 Likes on 17 Posts 

    ABOUT ME

  • Football,basketball,math
  • AHA Member, Boston Wort Processors, BJCP (Certified)
  • Bohemian Pilsener, Klsch, Green Magic IPA
  • Robust Porter
  • American IPA, Black IPA, Flanders Red on Raspberries
  • Munich Helles, ESB, Chocolate Coffee Imperial Porter, Russian Imperial Stout, Mosaic Pale Ale, German Pilsner, Munich Dunkel, Baltic Porter
  • Male
  • Single
  • Boston
  • Massachusetts

LATEST ACTIVITY

  • Posted in thread: WL820 problems on 09-01-2015 at 01:19 PM
    I have used this yeast many times and almost always have that same problem, which is why I've
    totally bailed on it. Last time I documented it here:

  • Posted in thread: Coldbreak Brewing Herms Giveaway! on 07-28-2015 at 02:04 AM
    In

  • Posted in thread: WLP648 Vrai on 07-27-2015 at 07:46 PM
    I'm also subbing to this. Our homebrew club is doing a lot of brett experiments, and I
    personally brewed a brett saison with this strain and one with WLP650 where the brett was added
    to secondary afte...

  • Posted in thread: Can I condition sulfur in the keg? on 07-14-2015 at 01:21 PM
    I think Martin nailed one reason you may have with excessive sulfur in your beer, which is lack
    of copper. Hydrogen sulfide is a natural fermentation product, and through a series of
    reactions it can ...

  • Posted in thread: Yeast Recommendation for Baltic Porter (1.080 OG) on 07-13-2015 at 06:37 PM
    I think WLP002 would be fairly out of style for Baltic porter. It's not a very clean yeast and
    because it flocculates well I would guess that fermenting it too low will result in significant
    underatte...

  • Posted in thread: Yeast start has beer/vinegar smell on 07-07-2015 at 03:16 PM
    I imagine the vinegar (acetic acid) you are getting is coming from oxidation in these cases.
    Ethanol oxidizes into acetaldehyde, and acetaldehyde in turn can oxidize into acetic acid.
    However, this us...

  • Posted in thread: Wyeast 1214 or 3787 on 05-31-2015 at 11:40 PM
    WY1214 is Chimay's strain, and WY3787 is Westmalle's strain. You could go grab the dubbel of
    both producers to compare the two; they are readily available almost everywhere. Chimay, for
    me, is extreme...

  • Posted in thread: attenuation of renaud yeast on 05-27-2015 at 04:00 AM
    I know the main recipe developer at Mystic reasonably well, and while the strain they currently
    use is a "house" strain, he indicated to me recently that you can get very similar results with
    the Dupo...

  • Posted in thread: Acetaldehyde in my Lagers! Please help. on 05-26-2015 at 06:58 PM
    I'm not sure this is correct. My understanding is that acetaldehyde would form in the presence
    of oxygen due to the yeast being able to undergo oxidative phosphorylation and not needing to
    convert ace...

  • Posted in thread: Acetaldehyde in my Lagers! Please help. on 05-20-2015 at 04:49 PM
    Agreed with previous posters on grape kool-aid not being a common descriptor for acetaldehyde.
    However, I would say you may want to leave the beer on the yeast a little longer. I'm trying to
    eyeball h...

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