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03-04-2015 10:29 AM

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  • Posted in thread: This dude says vorlauf strips lipids and should not be done. on 03-04-2015 at 02:37 PM
    this is not a reliable source. this is just some guy saying random thoughts that he considers
    to be rational. nothing in that post justifies lengthy debate or discussion.

  • Posted in thread: I Love My City on 03-03-2015 at 04:16 PM
    It's great to read about what's happening in Buffalo. I think this is a really exciting time
    for American cities, success stories like what you are talking about are happening across the
    country; it's...

  • Posted in thread: Sloppy Slurry vs. Clean Starter | xBmt Results! on 03-03-2015 at 04:10 PM
    love it! thanks for sharing.

  • Posted in thread: Catty -- where does it come from and how can we prevent it? on 03-02-2015 at 04:11 PM
    Citra, Galaxy, Simcoe -- fresh they smell like nothing but cat pee to me. I get no cat pee
    whatsoever from hops that were heated one way or another, but I do get a bit from dry hops,
    however nowhere n...

  • Posted in thread: Effect of no-chill on hops additions? on 02-28-2015 at 09:56 PM
    I have had very exciting results no-chilling hoppy beers. I get exceptional hop flavor and
    aroma equal or beyond what I achieved when chilling with 0 minute, -15 minute and -30 minute
    additions.I add ...

  • Posted in thread: The New Brew Shed aka The Lady Cave on 02-27-2015 at 02:31 PM
    I'm thinking about keeping your shed warm/cool, mostly because I'm insulating and weatherizing
    my 100-year old house. I am incredibly jealous of your ability to get everything right from the
    start. I ...

  • Posted in thread: Looking for a malt... on 02-26-2015 at 02:00 PM
    My experience is that the expression of a malt is primarily driven by mash parameters and
    fermentation (strain, temperature, etc.). For example, I find six-row lager malt to be very
    grainy in an class...

  • Posted in thread: Are there any commercial beers I can buy to get a feel for a strong diacetyl taste? on 02-26-2015 at 11:41 AM
    Iirc Old speckled hen has a very recognizable diacetyl component

  • Posted in thread: Are there any commercial beers I can buy to get a feel for a strong diacetyl taste? on 02-25-2015 at 09:38 PM
    the easiest way to taste diacetyl is make an unstirred starter of wyeast 1187 ringwood, drink
    it as soon as the yeast flocs (after ~ 36 hours). the taste is unmistakable. in commercial
    beers with diac...

  • Posted in thread: Fermentation temps?? on 02-25-2015 at 01:19 PM
    Maintaining yeast health through the long fermentation is critical with mead. Degassing and
    staggered nutrients are very important.72 also does seem warm to me, but I'll defer to the
    wine-yeast expert...

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