Last Activity:03-05-2012 2:46 AM
Posted in thread: ok start tonight on 01-12-2012 at 05:05 PM
What I feel is the most important aspect of the starter is the oxygen level. I aim for a
gravity between 1.030-1.040 and constantly aerate it. I can see a difference in the finished
beer when I don't ...
Posted in thread: Milk Stout Kit Fermentation problem on 01-12-2012 at 03:53 AM
US-05 is a great dry yeast. I suggest using that and maybe just in case, use some yeast
nutrient. I also suggest just sprinkling it on the cooled wort as apposed to re-hydrating the
yeast prior to pit...
Posted in thread: ok start tonight on 01-12-2012 at 03:42 AM
did you measure your gravity? on a starter you should be shooting for right around 1.030-1.040.
This should cover most of your needs: How to Brew - By John Palmer - Preparing Yeast and Yeast
Posted in thread: When you're drinking your cheap beer, such as PBR or the like... on 01-12-2012 at 03:15 AM
I cant stand beer in a can. However If I pour it into a can its much better. If had to choose
between bottle or can, I choose bottle. Ultimately I pour all beers into a glass unless I'm
****ty drunk. ...
Posted in thread: Best Yeast for a Wee Heavy on 11-29-2011 at 03:59 PM
Cool. Thank you for your input.
Posted in thread: Best Yeast for a Wee Heavy on 11-28-2011 at 06:01 PM
I would like to brew a wee heavy but am having a hard time choosing a yeast. From what I can
tell a medium attenuating yeast is optimal (65-70% Range), but the strands specifically for a
scotch ale ar...
Posted in thread: Hello from Michigan on 10-03-2011 at 09:40 PM
I have been a couple of times. There are a multitude of really good brewery's in this area. I
used to live on the west side in spring lake. Lots of good stuff over there too. The Poet from
Posted in thread: Hello from Michigan on 10-03-2011 at 07:48 PM
Posted in thread: Hello from Michigan on 10-03-2011 at 07:07 PM
Greetings,I finally got around to signing up on here. My name is nick I'm from Grand Blanc
which is about an hour north of Detroit. I have been brewing for about 3 years and very much