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Join Date:

10-26-2010

Last Activity:

09-27-2016 7:58 PM

Likes Given: 35

130 Likes on 117 Posts 

    ABOUT ME

  • MASH HOLES
  • Jack shite.
  • Hasselhoff's Tears Hefeweizen, Sour Mash Saison
  • Everybody Hates Pumpkin beer, Wee Wee Heavy, Feckin' Festbier, Easty 6, Hoperinge Belgian Red, KBS clone, Barrel-Aged F*#&in Teamwork Baltic Porter, H.E. Double Hockey StickES, Big Steamer, London Pride Clone. Fuller's ESB clone.
  • Male
  • Single
  • South Shore
  • MA

LATEST ACTIVITY

  • Posted in thread: Wee Heavy Scotch ale question on 09-27-2016 at 06:55 PM
    I just dropped half of a 5 gallon batch into a small whisky barrel. I like bourbon barrels for
    beer, but scotch barrels can be nice in a sweeter wee-heavy. So oak chips soaked in booze or
    just adding ...

  • Posted in thread: Russian Imperial Stout Recipe Critique on 09-27-2016 at 05:02 PM
    That's a lot of roasted grains. It will be boldly roasty and then some. Probably delicious, but
    may need some mellowing time. Otherwise looks great.

  • Posted in thread: Secondary sugars affecting priming sugar calculations on 09-26-2016 at 07:44 PM
    Even if I racked from primary to secondary??... aka, lost the vast majority of yeast that was
    introduced to the brew. Also, would it be smart/wise to cold crash it a couple of hours before
    racking off...

  • Posted in thread: Secondary sugars affecting priming sugar calculations on 09-26-2016 at 07:41 PM
    Have you use reese puffs before? I tried it once with a second runnings porter(main beer was a
    ris) and I didn't get an infection per se but it had a noticeable metallic after taste. It was
    a shame to...

  • Posted in thread: Secondary sugars affecting priming sugar calculations on 09-26-2016 at 05:40 PM
    Any sugar freed from the breakdown of the cereal should be fermented out by remaining yeast
    within a week. You shouldn't have to worry about extra sugar in any calculations. Prime as
    usual.

  • Posted in thread: Keg conditioning on 09-26-2016 at 05:35 PM
    Yes, it is that simple. Definitely pressure the keg to seat the lid. At carb-conditioning
    temps, a couple psi is not going to dissolve enough extra CO2 into the wort to curb the yeast
    activity.

  • Posted in thread: Feedback on my DIY Kettle plan on 09-26-2016 at 05:33 PM
    Are you referring to hop matter, or wort on bolded section above?Is there a better method for
    aeration of wort, without extra equipment?I don't mind a vigorous stiring for 5 minutes or
    whatever before...

  • Posted in thread: Hissing Freezer? on 09-26-2016 at 05:05 PM
    If compressed air came out in a rush and it won't cool properly, I'll bet you nicked a coil
    somewhere. Did they same to an AC not too long ago when the drill slipped for a drain hole. I
    swore for soli...

  • Posted in thread: Feedback on my DIY Kettle plan on 09-26-2016 at 05:01 PM
    I used brass ball valves for a few years before stainless. I wouldn't go back as stainless has
    been easier to keep clean for some reason and I know what they're composed of all the way
    through. Hop st...

  • Posted in thread: Small Batch Kettle Size on 09-26-2016 at 02:18 PM
    There are no issues with fully submerging the grain. Actually with a looser grain bed, you may
    get better conversion/efficiency to a point. The only issue with smaller boil volume in a
    larger pot is t...

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"Water?!? Are you trying to kill me? There's no ALCOHOL in that stuff!" -Lester
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