Last Activity:12-07-2013 8:26 AM
Posted in thread: "Flaked Oats" = Quaker quick oats? on 07-10-2013 at 03:19 AM
Starch gelatinization occurs at temps above 140 or so which is your mash temp. Your mash is
gelatinizing all starches- its why conversion happens so quickly. If you buy flaked or rolled
oats from a ho...
Posted in thread: First time freezing yeast. on 07-10-2013 at 02:44 AM
I hate to thread **** but at OSU they told me not to keep yeast in a residential freezer
because of the defrost cycles. I thinks i have heard that here somewhere also. But if it is
working for you all...
Posted in thread: "Flaked Oats" = Quaker quick oats? on 07-10-2013 at 02:34 AM
Quick oats are NOT the same thing at all. If you want to use quaker brand then use the "Old
Fashioned" and not the quick. The quick oats have been previously cooked/processed in some way.
They may or ...
Posted in thread: Least favorite part on 03-17-2013 at 04:31 AM
Mine is getting out of bed. I hate mornings and especially hate Sunday mornings. I always brew
on Sunday so just that.
Posted in thread: First brew in 20 years on 03-17-2013 at 04:29 AM
Dan brewed loooong before it was cool. Send me a bottle of the last batch.
Posted in thread: Who has used Irish Stout Malt? on 03-17-2013 at 04:07 AM
I picked up a bag for 40 bones so why not? Just wondering about the flavor profile if anyone
else has used this before. I'm brewing a Citra IPA tomorrow that I've made several times before
with Rahr 2...
Posted in thread: So clear it scares me. on 04-11-2012 at 02:28 AM
Heady Topper is the dirtiest, haziest, beer I have seen and is one of the best. That is all.
Posted in thread: Question on building water with salts on 12-07-2011 at 02:10 AM
Just be sure to, as mentioned, get the chloride to sulfate ratio where you want it, along with
achieving at least 50ppm Calcium and enough alkalinity to adjust pH for the the dark malt
profile. I real...
Posted in thread: Help me diagnose this please... on 09-24-2011 at 10:23 PM
I know that pedio can have an effect and not show any "visible" signs although it produces lots
of diacetyl. So I would assume that lacto can be in the beer and not show a pellicle etc.
Posted in thread: Bavarian sulfur smell = secondary? on 09-11-2011 at 11:20 PM
My suggestion is to get it warmed up to help speed up fermentation and the outgassing of CO2.