Last Activity:03-14-2014 9:18 PM
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Posted in thread: Hendersonville/Asheville NC All Grain Brewers on 10-03-2013 at 12:26 AM
Try to make it to the next meeting. It's October 17th at the Black Forest restaurant on
Hendersonville Rd. Bring a designated driver, you won't believe the amount of 'sampling'.
Posted in thread: Hendersonville/Asheville NC All Grain Brewers on 10-02-2013 at 03:01 AM
Are you a member of MALT (www.maltsters.org) always folks inviting people over to brew on the
he Facebook page and the email list. I might be brewing on Sunday, but not sure if it's a good
day for com...
Posted in thread: Hot Box on 07-22-2013 at 01:50 PM
In my case, I want to be able to keep a full carboy between 100 and 120 degrees for 3 or 4
days. I want to make some berliners and a few other sourmash projects. Not sure how the chamber
is doing. I t...
Posted in thread: Hot Box on 07-22-2013 at 02:05 AM
Went ahead and got a 150 watt heat bulb and clamp socket. So far so good. Sitting at 110
degrees. Will see how it does tonight.
Posted in thread: Hot Box on 07-19-2013 at 04:46 PM
Does anybody have experience with the reptile ceramic bulbs? Do they get hot enough?
Posted in thread: Hot Box on 07-18-2013 at 11:56 PM
Ok. Have a dead minifridge that I want to turn into a lacto chamber. I have an STC-1000 ready
for temperature control and a 120mm fan I can use to move things around in there, but need a
heat source. ...
Posted in thread: O2 in the headspace on 06-18-2013 at 05:42 PM
From Wyeast's website:31. How do you achieve higher than 8 ppm O2 levels in your wort? . By
injecting pure oxygen into your wort through a stone (1 min for 12 ppm). Or, by flowing pure
oxygen into the...
Posted in thread: Lager Hiatus on 01-07-2013 at 11:17 PM
Have a bastardized pilsner that has been lagering for about a month now. I'm all ready to brew
some more lager in a couple days. Would it hurt the beer that is lagering to bring it up to 50
or so for ...
Posted in thread: Sour Mash Process Check on 10-28-2012 at 02:04 PM
Remember that the sweetness of the wort is balancing the tartness of the lactic acid. Once the
yeast eat up those sugars, that tartness will come through more.
Posted in thread: Sweetwater Motorboat on 10-08-2012 at 12:37 AM
Well. I think I'm going to just take Jamil's ESB recipe. Swap out the aromatic malt for some
victory and hop with EKG and cascade. Then a largish cascade dryhop. Here's a rough draft.