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10-23-2014 9:03 PM

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  • Posted in thread: Bitter Taste, normal or possibly water? on 10-01-2014 at 05:41 PM
    Aquarium shops usually sell cholrine/chloramine test kits. Get one. They're cheap.90% of the
    bitter/astringent taste problems are related to chlorinated water. During fermentation, yeast
    will process ...

  • Posted in thread: Bitter Taste, normal or possibly water? on 09-30-2014 at 11:07 AM
    I had the sameproblem with my first batch and narrowed it down to chloramine. City i live in
    uses it to sanitize water. Now, i use campden tablets (1 for 20 gal of water to be treated) and
    never had t...

  • Posted in thread: Scottish Wee Heavy Question on 09-10-2014 at 02:03 PM
    Update: Used 2/3 cup priming sugar in 2 cups water and no additional yeast.Bottled on 7/20 and
    just cracked one open on 9/9. The carbonation on this one was just right for this style and
    tasted amazin...

  • Posted in thread: Efficiency too high? on 08-07-2014 at 11:28 AM
    With a plastic bucket, I wouldn't know. If your bucket lid is rigged with a hole for a bubbler,
    you should give it a try. What the gas does is only start the siphon. Then it fills the bucket
    to equali...

  • Posted in thread: Too much foam in my corny keg on 07-27-2014 at 11:30 PM
    It makes no sense to set a CO2 regulator above zero psi when trying to tame a wildly over
    carbed keg...Cheers!Yeah I know, I meant to edit that post but HBT seemed stuck in a while(1)
    loop. Indeed, sh...

  • Posted in thread: Too much foam in my corny keg on 07-27-2014 at 11:14 AM
    There is a quick fix for overcarbed beer, but you need some experience with kegging.Other than
    that, what you do is release pressure from the keg so that the excess CO2 can go out of the
    beer. Repeat ...

  • Posted in thread: Scottish Wee Heavy Question on 07-19-2014 at 02:26 AM
    No yeast. Bottle condition for a 2 months and it's gonna be fine.

  • Posted in thread: Too much attenuation? on 07-14-2014 at 10:51 AM
    Normal attenuation for a mash temp that low and that long of a mash time. Try mashing at 156
    for 45 min the next time.My DIPA is at 1.006 from 1.074 and I mashed at 153 for 60 min.

  • Posted in thread: Review a Wit Recipe on 07-13-2014 at 06:55 PM
    +1 on the bittering hops. This is too much, unless you're counting backwards or deliberately
    want a more bitter wit. I would do 0.5 oz of Citra at 60 min and 1 oz max of Hallertau near
    flame out.Not a...

  • Posted in thread: Quit hatin on dry yeast on 07-13-2014 at 02:05 PM
    I love the practical side of dry yeast. Used 1 pack of Notty on a 1.070 beer and it got it down
    to 1.008 in 4 days!I'd prefer to err on the safe side though with big beers and make a starter
    out of li...

alex b Quote: Originally Posted by k1ngl1ves View Post I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...