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07-01-2015 10:34 AM

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56 Likes on 52 Posts 


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  • Posted in thread: Giving bottles of HB to people on 07-02-2015 at 08:53 PM
    Nope. Go for it. You spend the time and $$ to clean em and/or obtain them. If, for some weird
    reason the person refuses, just cut them out of the supply chain. I usually give people crap
    for returning...

  • Posted in thread: Heating question on 06-25-2015 at 05:59 PM
    LME behaves the same way as an all-grain or DME wort for the most part. During it's process it
    has been boiled and dehydrated significantly, but there is still potential for break material.

  • Posted in thread: Heating question on 06-24-2015 at 03:38 PM
    Hot break. Coagulation of proteins with heat. You can leave it or skim it. Everyone has
    opinions. When you cool it you will also notice the same thing happening. It's called cold
    break and will drop o...

  • Posted in thread: my FG seems ... TOO low ... on 06-23-2015 at 06:16 PM
    That yeast is a beast. If you used sugar in the recipe it will often go that low easily. If
    not, it's still a possibility.

  • Posted in thread: Frozen hops directly into wort during boil on 06-22-2015 at 11:17 AM
    I think the moisture level is low enough that it doesn't really matter. Measure out what you
    need and toss the rest back in the freezer and toss them in.

  • Posted in thread: Dunkelweizen on 06-19-2015 at 10:53 AM
    156 is a bit high if you maintain it the entire mash. I'd go somewhere between 150 and 152
    unless you enjoy a chewy dunkelweizen.

  • Posted in thread: hefeweizen on 06-19-2015 at 10:52 AM
    You can do whatever you want with a recipe. Try it out and see if you like it. It might not be
    a hefeweizen technically by style parameters, but unless you're competing then who cares? Go
    for it.

  • Posted in thread: How to boost the % of my brew on 06-19-2015 at 10:50 AM
    Alcohol percentage is based directly on the amount of sugar converted to alcohol. If you want
    to boost the ABV use more fermentables, i.e. more malt, malt extract, fruit or even plain sugar
    in lower a...

  • Posted in thread: Shorter mash times for session beers? on 06-18-2015 at 08:25 PM
    That would really save some time. I tend to do low gravity English style ales no-sparge and use
    a 20 minute mash with good results. I drop the mash-in liquor down to 6.0 with lactic acid
    which seems t...

  • Posted in thread: Working out of town for 2 weeks at a time. on 06-18-2015 at 08:22 PM
    If the beer is clean and going into clean lines it's not a problem. Even better if the lines
    are cold. If not, then toss the first half pint or so and carry on.

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

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