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01-20-2017 11:54 AM

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  • Posted in thread: Floating ____ in my mead on 01-20-2017 at 11:53 AM
    Looks like broken down fruit pulp. It happens. Should clear in time.

  • Posted in thread: Did my yeast die a miserable death? on 01-20-2017 at 11:51 AM
    If the starter wort got that hot, I'd definitely decant it before pitching the yeast. 001 is
    very neutral, but if it was propagating at those temps it may have created some nasty
    aromas/flavor compoun...

  • Posted in thread: Aging wort in a variable air lid stainless steel container? on 01-20-2017 at 11:49 AM
    I will probably work, but you're going to want to purge the space with CO2 before sealing and
    also after draining some of the beer out. How are you planning to carbonate he beer? Not sure
    those tanks ...

  • Posted in thread: Temp of filtered wort during sparging on 01-20-2017 at 11:41 AM
    The hot sparge water should raise the grain bed temp to the point that conversion pretty much
    ceases. If the temp of the wort then drops, the enzymes have already been denatured and don't
    continue to ...

  • Posted in thread: Help! Continued fusely/alcoholic/hot taste/smell in multiple home-brew batches! on 01-19-2017 at 10:09 PM
    If you think it's your fermentation space (doesn't seem likely) then try fermenting it at work
    if they'll let you. Sounds like either a infection (didn't mention how you are getting the wort
    home, so ...

  • Posted in thread: To dry hop or not? That is the question. on 01-19-2017 at 07:54 PM
    All the Cascade, Centennial and Galaxy. Boom. Also, maybe on the next batch flip the cascade
    and Northern Brewer additions as cascade is kind of a waste for bittering and NB doesn't bring
    a lot to the...

  • Posted in thread: Quick airlock pop-off advice on 01-18-2017 at 03:50 PM
    At that point in a fermentation that big you have plenty of CO2 dissolved in solution. Knocking
    the bung off for a day or two probably won't affect the beer as at that point the CO2 had a bit
    more opp...

  • Posted in thread: When to keg? on 01-18-2017 at 11:51 AM
    You can leave it to condition for a couple weeks, but if you had a healthy yeast pitch, it's
    most likely done. Go ahead and keg away. For smaller beers, FG readings are more important for
    bottling so ...

  • Posted in thread: Barrel fermented stout on 01-18-2017 at 11:47 AM
    Fermenting in the barrel creates a mess if the barrel is fairly full. That's really the biggest
    drawback. Cleaning out a barrel after primary fermentation can also be a pain, but isn't a
    whole lot mor...

  • Posted in thread: Kegging Cider on 01-18-2017 at 11:43 AM
    Yes. You may want to purge the keg with low psi (1-2) for storage to avoid oxidation, but just
    putting enough pressure to serve and then venting the keg to equalize the head pressure after
    serving sho...

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