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Join Date:

07-19-2010

Last Activity:

08-20-2014 11:47 PM

Likes Given: 125

79 Likes on 73 Posts 

    ABOUT ME

  • Portland, OR
  • Doppelbock, Belgian Table Beer, BDSA
  • Pils, Winter Warmer/Strong Scotch Ale
  • Lavender, Hibiscus, Tripel, BVIP, Cider, Berliner Weisse, Oud Bruin, Amarillo amber, Doppelbock, Dubbel, Maibock, Saison, Chili beer, Kriek, Sour Apple
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Hurrying my Saison on 08-21-2014 at 04:47 AM
    Yes there would be a problem. You don't want a lot of headspace in a secondary, to prevent
    oxidation. Covering it with a blanket of CO2 might help some, but not much.Many people never
    use secondary an...

  • Posted in thread: Hybrid Sour Mash Question on 08-20-2014 at 04:59 AM
    The off flavors are associated with other bacteria besides lactobacillus (acetobacter, enteric
    bacteria, perhaps pediococcus to some degree) that like cooler temperatures and perhaps more
    oxygen than ...

  • Posted in thread: My rehydration procedure. Is it good or bad? on 08-20-2014 at 04:39 AM
    What kind of water? For rehydrating yeast, boiled and cooled tap/spring water to 80°ish. For
    starters and for making wort tap water with chlorine/chloramine removed or reverse
    osmosis/distilled with m...

  • Posted in thread: Brewhouse pilsner conversion to Kolsch on 08-19-2014 at 05:26 AM
    Glad it turned out for you.In the future, I wouldn't leave the grains in until boiling, steep
    them at 150-160 and remove. You can get some unwanted flavors from boiling grain.

  • Posted in thread: Protecting bag from melting on 08-19-2014 at 04:39 AM
    Another option is to use a cheapo round baking rack on the bottom underneath your bag, then
    fish it out before boiling. Here's an example:

  • Posted in thread: Electric stove and DMS on 08-19-2014 at 02:39 AM
    bought just the element. It's like $40 or something... and it cuts my sparge, mash out and
    boil time by a ton!Thanks for clarifying.

  • Posted in thread: Saison Advice on 08-18-2014 at 06:07 AM
    If you've left it that long fermenting, and at 85-90, I'd bet you are measuring your gravity
    with a refractometer and need to correct for alcohol. Sean Terrill has a good correction tool
    online.

  • Posted in thread: Electric stove and DMS on 08-18-2014 at 05:37 AM
    Upping the boil time would help, and have you considered adding a Cajun Injector to your
    routine? Lots of people use them to help with the boil. I have a natural gas stove, and
    although I can get a de...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 08-18-2014 at 12:54 AM
    I don't rinse, and cook the rice with the amount of water the rice cooker indicates. I don't
    add any water. I use Chinese yeast balls and Vietnamese yeast 'tablets', so I can't help you
    with the Korea...

  • Posted in thread: Gravity reading with refractometer inaccurate? on 08-16-2014 at 04:08 PM
    Refractometer readings of wort, without alcohol, are correct and there is no need for
    correction. Your 1.052 was probably spot on assuming the refractometer was calibrated, the temp
    was corrected for ...

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