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• Posted in thread: Thoughts on a 3 Gallon Batch System on 02-19-2012 at 04:45 PM
  Sounds fine, but I'd try to find someone to give the extra beer to if it was me. I like to
  bottle a few from the keg to give away.

• Posted in thread: Will infrared light hurt fermentation? on 02-14-2012 at 03:34 PM
  70 is too warm for ambient, I shoot for 60-65 depending on the yeast. You could also probably
  get some great results with a neutral lager strain at those temperatures without the need to
  waste energy.

• Posted in thread: 5.2 pH Stabilzer on 02-03-2012 at 02:33 PM
  WTF is that jibberish? It would take me 5 min to type why that can not be true and if it were
  the mash ph would not be 5.2 but im not going to waste my timeWhat?

• Posted in thread: 5.2 pH Stabilzer on 01-31-2012 at 06:18 PM
  Here's a better technical discussion:

• Posted in thread: 5.2 pH Stabilzer on 01-31-2012 at 02:28 AM
  In the water show on Basic Brewing with Kai Troister (spelling?), he mentioned that 5.2 will
  basically prevent the PH from getting above 5.7 (I believe) - it doesn't lock it in at 5.2

• Posted in thread: Heatstick safety question - JB weld seepage on 01-06-2012 at 02:58 PM
  Hello all,I followed the directions on this site:Heatstick - hometo build my heatstick, with
  the exception that I chose a drain pipe with a 90 degree bend at the bottom. Because of this
  difference, I ...

• Posted in thread: pitching starter @ high krausen on 12-30-2011 at 02:43 PM
  If at high krausen I'd toss the whole flask, since there are a lot of active yeast cells in
  suspension. If you want to decant, you should chill it in the fridge for several hours first.

• Posted in thread: Year old sour beer on cake/trub, making second batch on 12-19-2011 at 06:13 PM
  Your yeast viability will be low, though it depends on the temperature. 70 degrees for a year,
  it's probably dead. 50 degrees, there's probably enough. I'm not sure I would age on a yeast
  cake that lo...

• Posted in thread: Yeast Starter done wrong on 12-19-2011 at 03:10 PM
  Well I hope it goes well.I did let the starter pack expand over night before I put it on the
  stirrer with the starter wort. Then spun it for 24+ hours and tossed it in the 75 degree wort
  that i aerate...

• Posted in thread: Need Help: Flavor Finishes Too Quickly on 12-15-2011 at 09:32 PM
  yes.I disagree - you should be able to brew satisfying beer with extract. At this point moving
  to all grain before he fixes the issue might just make it harder. I think I moved to all grain
  too early ...