Last Activity:03-01-2012 12:55 PM
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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
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 ...