Last Activity:01-18-2017 9:31 PM
Likes Given: 10
27 Likes on 23 Posts
Posted in thread: Interesting German Brewing PDF on 01-18-2017 at 08:59 PM
Going back to the "muddy" description of boiled mash water vs yeast/dextrose....Another thing
to consider is there are more dissolved gases in tap water than just oxygen (CO2, O2, N2, and
others). If ...
Posted in thread: Interesting German Brewing PDF on 01-10-2017 at 03:11 PM
Looks like Bobby from Brewhardware has a heating element that doesn't require a permanent
install.https://www.brewhardware.com/product_p/hotrodrtu1500gfci.htmThinking about hooking this
up to a timed ...
Posted in thread: Interesting German Brewing PDF on 01-09-2017 at 07:12 PM
I could see where one would say that the Yeast/Dextrose method results in a slightly muddy
taste. I haven't done the boil and chill method, but mine compared to commercial examples is
what I would con...
Posted in thread: Hoppy American Amber or Malty American Pale Ale? on 01-05-2017 at 09:20 PM
It's really not bitter nor hoppy enough to be a red IPA. You could go with American Amber or
pale ale, but it sort of straddles the line. If I was entering it in a BJCP competition, I'd
probably go wi...
Posted in thread: Hoppy American Amber or Malty American Pale Ale? on 01-05-2017 at 05:58 PM
Brewed this beer and like it. Was wanting to enter it in a competition but slightly confused as
to what category. The closest match to me is a Red IPA, but wondering if anyone else has
Posted in thread: Interesting German Brewing PDF on 01-04-2017 at 02:24 PM
I treat my water overnight with 1 tbsp dry yeast and 1 tbsp white sugar. I don't remember the
exact number of grams they used, its posted somewhere, just that I measured it and it was about
a tbsp so ...
Posted in thread: How come? on 01-03-2017 at 09:42 PM
Technically, the CO2 you purchase from homebrew stores, or wherever, isn't 100% pure CO2. I
believe its 99.5% or 99.9% pure CO2, so in that sense your kegs are oxidizing. Whether or not
Posted in thread: Interesting German Brewing PDF on 11-15-2016 at 02:49 PM
Is underattenuation a characteristic of something I'm doing wrong with LODO?I've had two back
to back batches finish at 1.018 (English Mild @ 2.6% abv) and 1.028 (Oatmeal Stout @ 4.8 %
abv).With me no...
Posted in thread: Vanilla bourbon porter on 10-31-2016 at 07:24 PM
Thank you! A lot of test batches went into that beer. Without the bourbon and vanilla it makes
a great porter on its own, or as a base for a coffee porter.Used that Brown Malt in a Brown
Porter. It wa...
Posted in thread: Interesting German Brewing PDF on 10-26-2016 at 08:48 PM
Something seems odd here. Your pre boil gravity shouldn't increase with squeezing, right?Both
gravities were preboil.1.036 by lifting the bag and gravity draining1.045 after draining
stopped then sque...