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Join Date:

04-16-2009

Last Activity:

08-25-2012 6:59 PM

    ABOUT ME

  • Male
  • Married
  • North Mississippi
  • USA

LATEST ACTIVITY

  • Posted in thread: Starting a homebrew club on 07-08-2011 at 05:26 PM
    The kink in a BYOB place is that it's HB'ing is not statutorily recognized in this state - yet.

  • Posted in thread: Starting a homebrew club on 07-08-2011 at 05:14 PM
    No LHBS, unfortunately.

  • Posted in thread: Starting a homebrew club on 07-08-2011 at 04:23 PM
    I'm looking for ideas/tips/advice on starting a homebrew club in my area. The nearest ones are
    approx. 100 miles away (or more). What do you recommend to get one started or finding people
    that might b...

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 06:22 PM
    Odd, most of these things I've done for years without this occurring before. The 72 was
    measured in the wort, not the room. I'll forego bleach from now on (though it doesn't explain
    the iodophor sanit...

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 06:10 PM
    Normally I pitch when the wort is around 72F

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 06:06 PM
    I think I used Iodophor for the first and bleach for the second, as I ran out of Iodophor. 5
    gallon batches.For those saying a longer fermentation is necessary - are you saying you leave
    the fermentat...

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 06:00 PM
    When using dry yeast I don't make a starter.Yeast will clean up any diacetyl if you leave them
    in their long enough in late/after primary fermentation (commonly referred to as the 'diacetyl
    rest'). Di...

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 05:58 PM
    When I said "new yeast" I should have said "fresh yeast". I've used it many times before with
    success (it's the dry yeast version of 1056 by the way).

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 05:55 PM
    I don't see how it's not long enough. I check the gravity over 3 consecutive days and when it
    doesn't dip anymore I consider it ready.

  • Posted in thread: Off flavor - sat on yeast too long? on 07-06-2011 at 05:53 PM
    Fermented at 65F in my spare frig w/controller. The keg has been carbed for about a month, and
    the bottles only about a week. I've made plenty of other batches the past few months and
    sampled after ab...

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