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01-11-2014 1:24 AM

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  • Viking Vicious Rye IPA
  • Double Chocolate Coffee Stout aged 2 months in a Bourbon Barrel, Robust Porter, Belgian Tripel
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  • Posted in thread: Ferm Temps? on 04-04-2013 at 02:37 AM
    I think your good. I currently have four 1 gallon jugs of APA going in my basement. Ambient
    temp is 64-65 and the temp strip on my jug reads 66-67. I don't expect a 1 gallon jug to raise
    the temp like...

  • Posted in thread: Way over my head! on 02-27-2013 at 02:04 AM
    I would get a lab grade spirit filled thermometer (not mercury). They are accurate and super
    cheap, like $5. You should calibrate any other thermometer you buy to this one. They are
    basically the ones...

  • Posted in thread: Is this a two stage fermentation? on 02-27-2013 at 01:47 AM
    Your assumptions are correct and don't rack to secondary until primary has finished. You will
    know when primary is complete by taking gravity readings over a few days with no change. Like
    Helibrewer s...

  • Posted in thread: Fermenting Temperature Location on 02-27-2013 at 01:37 AM
    I'm not sure what yeast strain you are using but listen to the previous posts. Your ambient
    temp should be in the low to mid 60's as the temperature in the carboy can be anywhere from 5
    to 7 degrees w...

  • Posted in thread: Primary in 5 gallon glass carboy on 02-22-2013 at 01:42 AM
    Good luck on your first brew day. There is a lot to learn so keep reading on this site as well
    as other sites. If I can give you any advice for your first brew day, without overwhelming you,
    do what y...

  • Posted in thread: Pliny on 02-22-2013 at 01:32 AM
    Good find!! Tough to beat Pliny the Elder

  • Posted in thread: Will this method work for saving yeast? on 02-21-2013 at 12:30 AM
    We don't brew commercially. That is the plan, someday, although it is probably the hopes of
    many home brewers. We just really enjoy brewing and love talking about beer and brewing. We are
    learning lik...

  • Posted in thread: Rinsed Yeast Repitching on 02-20-2013 at 06:54 PM
    Agree with Caldor. If you washed enough then pitch it. 1 mason jar didn't seem like enough but
    2 of that size should do it.

  • Posted in thread: Yeast starter calculators- OG not an issue? on 02-16-2013 at 08:49 PM
    I might not made myself clear on my post. The amount of food is important for yeast growth but
    there are other factors that are just as important. If a 1.5L starter is required then pitching
    into a 1....

  • Posted in thread: Rinsed Yeast Repitching on 02-16-2013 at 06:47 PM
    That is a good amount of yeast but I would be concerned with viability and stress levels. A
    half gallon is almost 2L so I would probably use 2 mason jars with the thought that your
    viability is lower....

Yeast guy at VikingAles