Last Activity:08-14-2012 12:02 PM
4 Likes on 4 Posts
Posted in thread: Is this an infection? (w pics) on 08-14-2012 at 04:57 PM
Taste it. If it tastes fine, it probably is
Posted in thread: Carbonation question on 03-23-2012 at 02:18 PM
Carbonation take place with only temperature and pressure, and will equalize given time (24-48
hrs). Add mechanical energy, such as shaking, and you can force carbonate in minutes. I will
chill a 5 ga...
Posted in thread: Too many whole-cone hops? on 03-23-2012 at 02:06 PM
Not to knock your friend growing hops, but unless it was grown in the pacific northwest, or a
few other choice regions, it will not be what you expect. They will grow, but it will not have
the same fl...
Posted in thread: Clearing times and Brett... on 03-23-2012 at 01:59 PM
Depends what type of brett you used, there are many different varieties with different
flocculation characteristics. Brett "infects" the beer, so it takes many many months to taste
good, and with that...
Posted in thread: Wort loss Classic CFC Vs Plate on 03-23-2012 at 01:55 PM
I use a cfc, and to get around wort loss, like every other brewery, I pump sterile hot water
through the line after the kettle is empty. I achieve this with my Rims system by cleaning my
mash tun duri...
Posted in thread: beer math question on 03-23-2012 at 01:49 PM
Good math. Its alot easier with a brewing program like beer smith or pro brewer. If you put up
the cash for a refractometer, the extra 20 for the program would be well worth it.
Posted in thread: temperature is everywhere on 03-22-2012 at 02:37 PM
Sounds like a true to the (original) style situation to me. Of course a cooler temp would
produce what people today think of the california common, but much warmer temps, and alot of
corn would yield ...
Posted in thread: making an IPA looking for critique on Hop schedule on 03-22-2012 at 02:32 PM
open ended questions will get you lots (or no) answers. What are you going for? Thick and
sweet? Thin and dry? Bitter bomb or easy drinker and heavy on the nose? What flavor profile or
Posted in thread: pre boil brix question on 03-22-2012 at 02:29 PM
Search for brewing programs like promash or beersmith, these tools are very useful. 7 gallons
at 15 brix, boiled down to 5.5 gallons, will yield about 19 brix
Posted in thread: Off flavors...? on 03-22-2012 at 02:05 AM
Besides a poorly rinsed keg, possibly "soapy" mistaken for "cardboard"?, which would indicate
oxygenation. soapy is a pretty unfamiliar naturally occurring off flavor. Ive had bad tasting
co2 before a...
I do not subscribe to threads, so if you have a question pm me.
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