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Join Date:

05-08-2007

Last Activity:

12-03-2016 3:03 PM

Likes Given: 8

73 Likes on 50 Posts 

    ABOUT ME

  • Azacca-Citra-Chinook IPA, Dunkelweizen, Oak-Smoke Beer
  • Flanders Red
  • Helles, Club Made Me Do It Gruit (w/ rose hips and heather), Thundersnow (English Barleywine)
  • Autonomy (Dubbel)
  • ....
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Hot Alcohols, fix with brett? on 08-15-2016 at 03:45 AM
    Fusel alcohols belong to a separate group of organic chemistry, not the same as esters or
    phenols.Esters in beer are formed by the combination of an alcohol and an organic acid. Thus,
    for example, eth...

  • Posted in thread: Hot Alcohols, fix with brett? on 08-13-2016 at 05:45 PM
    I made my first WLP 644 (Sach. Bruxellensis Trois) beer.I racked to a keg today and tasted the
    hydrometer sample. The beer had a lot of mertis that suggest a good-start recipe, but the beer
    had a lot ...

  • Posted in thread: San Diego Pub recommendation on 08-01-2016 at 03:48 PM
    Can I get some recommendations on a San Diego pub to visit for brett, sour and barrel aged type
    beers?Any other recommendations for craft beer experiences that are a must-do in San Diego will
    also be ...

  • Posted in thread: Do all good craft breweries use oxygen to oxygenate their worts for fermentation? on 05-20-2016 at 04:08 PM
    I've read the book, and was referring to the data in the table on page 79:mug::off:I personally
    discount the 8ppm for shaking since most home brewers don't have Lots of headspace , a strong
    back , and...

  • Posted in thread: Old Bottling bucket and a sour beer on 05-20-2016 at 03:36 PM
    I have a sour that's been in secondary for 15 months. It's time to bottle!However, it's a sour
    and I don't relish the idea of getting it all over my usual bottling setup (from a corny). So,
    I was thin...

  • Posted in thread: Do all good craft breweries use oxygen to oxygenate their worts for fermentation? on 05-20-2016 at 03:03 AM
    I would be surprised to learn that a commercial brewery was not oxygenating/aerating their wort
    in some way nowadays. It's generally regarded that 10 PPM of dissolved oxygen is the target
    you're tryin...

  • Posted in thread: Hops Fading Too Fast on IPAs on 05-19-2016 at 02:28 PM
    That's exactly what the graph shows! Since it's a log-linear graph (with the y-axis showing
    powers of 10), exponential decay is a straight line. Follow the yellow (15 psi) line, and after
    10 cycles th...

  • Posted in thread: All grain vs extract on 05-18-2016 at 09:12 PM
    After one year of extract beers I consider to try all grain.1. Why? Don't know, everybody
    around me tells me it's better. Is it?2. What are the time differences between the two
    processes? 3. Are there...

  • Posted in thread: Hops Fading Too Fast on IPAs on 05-18-2016 at 07:46 PM
    Sure, here ya go....This is in reference to the image of purges to ppm O2 chart posted above.
    (I don't know how to make the image copy here.)I think the image is flat out wrong; the
    decrease in O2 as ...

  • Posted in thread: Another funny smelling starter on 03-22-2016 at 09:02 PM
    Are you using a stir plate?I frequently get nasty smells from my starter, including phenols
    (smoke, plastic) It think it's just a combo of the massive over pitch and high oxgyen levels. I
    make good be...

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Note that the following is frequently months out of date: Taps: :-( Fermenting: Session Black IPA, Imperfect Woods (Farmhouse Ale) Conditioning: Flanders Red Brewing Soon: Munich Helles
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