Last Activity:11-28-2015 4:57 PM
Likes Given: 131
132 Likes on 112 Posts
Posted in thread: Beersmith--where is Wheatwine style? on 11-28-2015 at 04:09 PM
It appears on my computer. Downloading the style guidelines does not automatically set it as
your standard.Make sure that you have the BJCP 2015 guidelines set as your standard style
options. You can ...
Posted in thread: So who's brewing this weekend? on 11-27-2015 at 09:49 PM
Oohhhh can I have some milk?Almost always available! Slow this time of year, but I've still got
4 milking through at least February.
Posted in thread: So who's brewing this weekend? on 11-27-2015 at 06:23 PM
Just finished a 10 liter batch of my Big Red Doe IPA. Second time brewing it, making just a
small change in the dry hopping.
Posted in thread: calculating FWH IBU on 11-25-2015 at 05:29 PM
When I do a FWH in BeerSmith, I enter the time as the time of the boil. Yes, the hops sit in
hot wort while being heated to boiling, but I find that the impact of FWH additions is a
smoother, less har...
Posted in thread: Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever! on 11-20-2015 at 08:36 PM
Thank you Ss Brewing Technologies! Count me in on this one!
Posted in thread: Biab, wow! on 11-20-2015 at 08:30 PM
I plan on boiling to 11 liters and transferring 10 liters to the fermentor. Flock the proteins
with a little Irish Moss and most of what transfers is very clear.
Posted in thread: Wyeast American Ale II 1272 Fermentation 7 Characteristics Questions on 11-16-2015 at 01:41 PM
I recently split a batch of IPA between WY1056 and WY1272. Fermented both on the chilly side
(62F starting up to 66F at finish before cold crashing. This was a fruit bomb IPA recipe which
has scored 4...
Posted in thread: IPA repeatability on 11-15-2015 at 01:37 PM
When making substitutions of the same hop with different AA%, I substitute each hop addition
based upon adding an equivalent amount of AAs. For instance when substituting 20 grams of 10%
AA hops at a ...
Posted in thread: Marris Otter vs Pale 2 Row? on 11-13-2015 at 11:07 PM
I use MO as the base malt for all my English, Scottish, and Irish styles and a rare few
American styles. I use mostly 2-row pale malt for most of the American styles. For the most
part, I have not par...
Posted in thread: BIAB Sparging Techniques on 11-11-2015 at 03:29 PM
With an additional 4-gal kettle, you are in fine shape to do a BIAB with a batch sparge. I
would recommend calculating the water volume you need, subtracting the amount for grain
absorption and then d...