Last Activity:05-05-2015 1:01 AM
Likes Given: 189
117 Likes on 107 Posts
Posted in thread: Brewing a 1.069 extract ipa. wanting to Fg @1.014 on 05-04-2015 at 02:51 AM
Just re-read a package of s-05. Definitely says "sprinkle into wort". So anyway as I was
saying.... i pitched dry yeast and got about 85-90% attenuation I don't really understand how
you're saying I'm...
Posted in thread: Brewing a 1.069 extract ipa. wanting to Fg @1.014 on 05-04-2015 at 02:32 AM
It says on the package of S-05, pitch directly into wort. I personally dont use dry yeast
anymore but i'm getting tired of people harping on about re-hydrating dry yeast when the
scientists that creat...
Posted in thread: How to succeed at sour mash? on 05-01-2015 at 10:55 PM
Sour mash is simple- mash, cool down to 110-120, pitch some raw malt onto it, cover with saran
wrap and maintain the warm temp for 24-48 hours and you'll end up with a sour wort that can
then be boile...
Posted in thread: Help me understand gypsum in an IPA? on 05-01-2015 at 10:52 PM
Well, it all depends upon the base water that you are using. Get a water report or have it
tested to determine what you are starting with first. Many with soft water or with water that
is low in sulph...
Posted in thread: Wheat Beer - Mustard Smell? Priming Sugar preference? on 05-01-2015 at 03:49 AM
Table sugar works fine and is the cheapest option. Honey won't provide significant flavor,
dextrose and the DME would work just fine, but all are spendy compared to the table sugar and
not worth it.
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 04-30-2015 at 11:56 PM
So I strained and bottled what I had done with slightly less then 4c of rice, got 1.25L of
liquid. I wanted it to be ready for an event so I stopped it at 16 Days. The liquid is
extremely sweet, like ...
Posted in thread: Stuck Fermentation - Saison on 04-28-2015 at 05:33 AM
Are you using a hydrometer to measure the gravity?+1. Are you using a refractometer to measure
Posted in thread: 3724 Best practices on 04-28-2015 at 05:31 AM
Warm it as high as you can, up to 80-85, and you might also try an open fermentation, without
an airlock but with a piece of foil bent over the top of carboy to prevent back pressure. Then,
give it ti...
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 04-28-2015 at 04:00 AM
This stuff will spoil with time. If you want to keep it long term, it is best to pasteurize it.
In regards to the vanilla and cinnamon addition, try adding some apple juice concentrate at
serving. I h...
Posted in thread: DIPA brewers: should this be too sweet? on 04-27-2015 at 12:14 PM
+1 on sugar, table or corn sugar subbed for the same gravity of base malt will dry it out.