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03-13-2015 12:12 AM

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  • Posted in thread: Flaked Oats.... Flavor and mouthful it imparts? on 12-12-2011 at 09:05 PM
    In that case I would say yes there will be a detectable difference. I can pick up a slight
    viscous, earthiness at 10%. If I thought I could get away with using 20% without a stuck mash I
    would jump on...

  • Posted in thread: Flaked Oats.... Flavor and mouthful it imparts? on 12-12-2011 at 06:50 PM
    If they're just going to be steeped, that's a lot. If this is the case I would keep it under a

  • Posted in thread: american wheat ale at low temps? on 12-12-2011 at 06:45 PM
    I've done them as lagers which is per style guidelines. Don't know that it would place in a
    contest as it's not how you would commonly find it. I would say an ale yeast at cooler temps is
    more accurat...

  • Posted in thread: cider not very appley on 12-12-2011 at 03:20 PM
    You'll need to back sweeten. When fermentation is complete I'll stabilize and then add 2 cans
    of apple juice concentrate. I little acid blend doesn't hurt either.

  • Posted in thread: Cider reached temps of 60f after yeast pitch what should i do? on 12-11-2011 at 06:04 PM
    I wouldn't have cooked them. Traditionally you add sulfites to the must if you don't want the
    natural yeast to take hold.

  • Posted in thread: Brown Ale on 12-09-2011 at 05:52 PM
    5 Gallons6.6 lbs pale liquid extract.3-.75lbs chocolate malt.5 -1.0 lbs crystal malt1 ounce of
    any American or English hop, in the 5% AA range. 60 minutesYeast - All the basics will work
    (Nottingham, ...

  • Posted in thread: Coopers Lager Kit on 12-04-2011 at 04:33 PM
    If you're going to add sage/juniper your safest bet is to leave out any additional hops.

  • Posted in thread: Useless oats! on 12-04-2011 at 04:22 PM
    Steeping oats is not ideal but that doesn't stop it from being a common practice that many
    brewers are o.k. with. What it contributes when steeped is a subject of debate. In this case,
    you're talking ...

  • Posted in thread: Campden mistake, should I be re-pitching? on 12-04-2011 at 04:04 PM
    The 24 hour rule applies when treating must, typically a dosage of 1 tab per gallon. If you're
    following the 1/4 tab per 5 gallon rule for brewing water, it's not an issue.

  • Posted in thread: Coopers English Bitter (With Adds) on 12-04-2011 at 03:46 PM
    I see several factors that contribute to your lack of attenuation. WLP 002 is a low attenuator
    and probably even more so when using malt extract. Also, crystal and maltodextrin is going to
    add a point...

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