novahokie09

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Join Date:

08-27-2012

Last Activity:

11-03-2014 12:07 PM

Likes Given: 4

32 Likes on 16 Posts 

LATEST ACTIVITY

  • Posted in thread: Carboy Aging VS Cornelius Keg Aging on 06-23-2014 at 04:05 AM
    Disregard my post, I did not fully read the initial post before replying.

  • Posted in thread: Traveling to D.C., looking for some advice on 06-20-2014 at 01:53 AM
    If you stay outside of DC, consider staying in Crystal City for easy metro access into DC. I
    would avoid the Red/Orange line like the plague. If you do go Orange line, you can stay in
    Fairfax, Vienna ...

  • Posted in thread: Yeast Cell Density Meter on 06-19-2014 at 08:31 PM
    I'd be much more interested in cell viability counts than color.

  • Posted in thread: Keggle, no fittings, one hole, Cleveland/Akron area, $80 on 06-18-2014 at 09:37 PM
    How does the ball valve seal with the hole located on the weld?

  • Posted in thread: How long do you run your RIMS/HERMS? on 06-18-2014 at 08:25 PM
    Main culprits of astringency would be sparge pH, grain crush and sparge temperature.Also, are
    you getting any grains into the boil kettle?

  • Posted in thread: Low Cohumulone on 06-18-2014 at 04:29 PM
    There was a talk at NHC on the myth of cohumulone creating a harsh bitterness.The argument was
    that cohumulone has the highest solubility with respect to low pH among other alpha acids. This
    is releva...

  • Posted in thread: Off Flavors in IPA.. HELP! on 06-17-2014 at 08:52 PM
    I like beers on the dry side. I also didn't calculate any type of flameout hops, so if you kept
    the flameout hops in for any length of time, you're going to get more bitterness. Consider
    first wort ho...

  • Posted in thread: Off Flavors in IPA.. HELP! on 06-17-2014 at 08:35 PM
    Here's the problem: Late addition hops have very low utilization rates of converting
    alpha-acids into iso-AAs. 30 minute additions is somewhere near 5-10% where 60 minutes is 25%
    and 90 minutes somewh...

  • Posted in thread: Off Flavors in IPA.. HELP! on 06-17-2014 at 08:12 PM
    The perceived sweetness can be coming from several places. It is probably coming for your
    really high 1.017 FG combined with the Munich and C15 taking up to 15% of your grist. I get a
    bready, sweet fl...

  • Posted in thread: New 2014 BJCP Style Guidelines on 06-17-2014 at 01:44 AM
    There's only two categories now:1. Black IPA2. Not-Black IPAThey're adding an American Wild Ale
    category. IPA will have several varieties as well as strength specified. They're moving belgian
    specialt...

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