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10-30-2014 7:14 AM

Likes Given: 53

49 Likes on 38 Posts 


  • Posted in thread: how much to raise temperature? Stuck fermentation on 10-27-2014 at 08:38 PM
    Whats the temperature now?

  • Posted in thread: Diacetyl rest on 10-27-2014 at 08:36 PM
    When you're 80% through fermentation (usually around 1.020) bring it up to room temp (65F) for
    a couple of days and then drop to 37F for a month or two.

  • Posted in thread: Bottling a Beer at gravity of 1.014 on 10-18-2014 at 12:25 AM
    1.014 is pretty normal for a big beer. Thats 80% attenuation which is about as much as you
    expect. RDWHAHB.

  • Posted in thread: Heady topper on 10-17-2014 at 10:38 PM
    Shipment days to bottle stores are listed here. It sells out straight away so you might want to
    call the shop and ask when its expected in.

  • Posted in thread: Why doesn't the US switch to from 120v to 240v on 10-15-2014 at 06:12 AM
    Well actually, no. The line loss rate is minimal since the high voltage lines do most of the
    work and they wouldn't change anyways. V * A = W. Double the voltage and in a perfect world
    you'd double th...

  • Posted in thread: Low attenuation again and again on 10-10-2014 at 08:11 AM
    Its the refractometer, the reading isn't correct when alcohol is present, there a heaps of "my
    beer is stuck at 1.03" threads where it is being measured with a refractometer.Use a

  • Posted in thread: How many gallons of BierMuncher's Centennial Blonde have been brewed? on 10-05-2014 at 11:22 AM
    I bottled two gallons of this tonight, put a pound of blackberries in with it 10 days ago. A
    little strawberry blonde tart. ;)5485 + 2 = 5487

  • Posted in thread: Issues with Safale-US05? on 09-23-2014 at 01:13 AM
    Regarding attenuation is this all grain or extract? Expect lower attenuation, higher FG with

  • Posted in thread: under attenuated IPA on 09-20-2014 at 04:55 AM
    What temperature are you fermenting at and are you measuring with a refractometer?

  • Posted in thread: New Zealand Brewers on 09-15-2014 at 10:15 AM
    You should rinse the junk out of the yeast cake and only use about a third of it. Dump a litre
    of boiled and cooled water onto the cake, swirl and decant into a jug. Leave about 15minutes
    for the trub...

I only drink to support my brewing habit. Fermenting: JAOM, Nelson Sauvin Pale Ale Bottled: Honey Wheat; Blackberry Blonde; Chainbreaker White IPA; Sassy Red; Yoopers Fizzy Yellow beer; Black IPA; JAOM; BaA Schwarzbier;