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03-02-2009

Last Activity:

04-22-2014 5:41 PM

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  • Posted in thread: sulfur smell after kegging and dryhopping on 04-22-2014 at 12:35 AM
    Has anybody run into this issue? I brewed a basic pale ale with US05, used plenty of yeast,
    aerated with oxygen, fermented for 12 days (1.068 to 1.011) then cold crashed, fined with
    gelatin and starte...

  • Posted in thread: My 2-time gold winning American IPA on 12-20-2012 at 08:09 PM
    brewed this about 6 weeks ago, still enjoying it. have about 7 bottles left. very tasty.
    planning to brew it again but I'm considering trying WLP007 dry English ale yeast instead of
    001 or US05. would...

  • Posted in thread: My 2-time gold winning American IPA on 12-10-2012 at 01:33 AM
    that happened to me too. I ended up with less wort because of a nice, vigorous 90 minute boil
    and my OG was 1.075 or so. I added about a half gallon of water. I dry hopped in primary as an
    experiment ...

  • Posted in thread: My 2-time gold winning American IPA on 12-06-2012 at 06:32 PM
    I have this feeling though, that since this isn't a super light nor a really dark beer the mash
    ph level probably won't affect the final product too much. but I could be wrong...

  • Posted in thread: My 2-time gold winning American IPA on 12-06-2012 at 06:27 PM
    apparently the mash ph should be around 5.1 or 5.2 to get the best conversion of starch to
    sugar. I haven't ever checked my ph level. probably should. there's a product called 5.2 mash
    stabilizer that...

  • Posted in thread: My 2-time gold winning American IPA on 12-06-2012 at 05:11 PM
    Also I would invest in a bigger pot - like a ten gallon. makes brewing life so much easier. You
    can get 60 qt stock pots on eBay for around $65 or $70 bucks.

  • Posted in thread: My 2-time gold winning American IPA on 12-06-2012 at 05:05 PM
    when I brewed this the 90 minute boil got me a bit under 5 gallons and my OG was high so I just
    added water to bring the OG within range. I would test your gravity and make the water
    adjustment accord...

  • Posted in thread: My 2-time gold winning American IPA on 12-06-2012 at 03:23 PM
    A longer boil can help eliminate DMS. The half-life for DMS is 40 minutes, so half of the DMS
    will be boiled off in a 40 minute vigorous boil. So if we do the math, a 60 minute boil gets
    rid of 64.7% ...

  • Posted in thread: My 2-time gold winning American IPA on 12-03-2012 at 06:30 PM
    I tried one after about a week in the bottle and it was a bit rough around the edges yet. After
    three weeks and a few days in the fridge - they're awesome!

  • Posted in thread: My 2-time gold winning American IPA on 10-30-2012 at 05:46 PM
    Try raising your fermentation temp to room temp AS SOON as your krausen begins to drop. Usually
    this is at the 3 day mark. Then make sure you leave it in primary 3 weeks. I think you will be
    pleased w...

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