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04-23-2015 11:45 PM

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  • Jonathan Fuller
  • Greenbelt Brewers Association
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  • Posted in thread: Munich Malt... appears to be a crystal malt on 01-14-2015 at 03:38 PM
    When making Munich you raise the temp hogget than you would for pale or pills while the malt is
    still wry. This encourages maillard reactions which give Munich it's... Munichiness. With
    crystal malt i...

  • Posted in thread: DME & Hops Brew - Beginner needs help! on 01-14-2015 at 01:20 PM
    I'll just add that you are a lot better off using all light DME and steeping some medium
    crystal malt for color and complexity. You'll end up with a crisper, drier, more drinkable

  • Posted in thread: How many? on 01-08-2015 at 09:06 PM
    I have three active and one I just bottled. I bottled an 18 month and 6 month solera with
    cherries. Still to bottle a 12 month farmhouse with primary fermented with almanac dregs and
    aged in oak. Then...

  • Posted in thread: Help with Pitching starter for barleywine on 01-08-2015 at 09:02 PM
    I think I understand your problem. Try this:1. Go to the store and buy a gallon jug of cheap
    red wine.2. Bring it home, dump it into a pot, add mulling spices, and set it over a low
    flame.3. Clean and...

  • Posted in thread: Help with Pitching starter for barleywine on 01-07-2015 at 04:41 PM
    You won't get your target cell count that way however because the maximum population density
    will be hit in 2 liters at about 400 billion cells. If you have two containers each 2 liters
    you can split ...

  • Posted in thread: Long term primary aging off-flavours on 01-06-2015 at 09:31 PM
    In this case the addition of the lambic culture would void any worries about yeast off flavors
    because the Brett and bacteria will consume the sach yeast byproducts

  • Posted in thread: FG has it hit or not? on 12-19-2014 at 04:04 PM
    Also, I would check a bottle at two weeks to make sure it's not getting over carbonated.

  • Posted in thread: FG has it hit or not? on 12-19-2014 at 04:03 PM
    Extract tends to be less fermentable. Perhaps because the maltsters included a large amount of
    crystal malt, perhaps because they mashed the grains at a very high temp to speed up the
    process. Perhaps...

  • Posted in thread: FG has it hit or not? on 12-16-2014 at 11:27 PM
    Are you using a hydrometer for your readings? The best thing you can do for a big beer is to
    not move to secondary until it's done. That doesn't help much here obviously. However, if you
    are using a r...

  • Posted in thread: Looking to brew a mild IPA (input requested) on 12-16-2014 at 11:15 PM
    You could also go back to the hbs after the brew day and get some more hops for dry hoping.

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