Last Activity:06-30-2013 6:41 PM
1 Likes on 1 Posts
Posted in thread: Wood Causing Haze? on 10-05-2012 at 07:33 PM
I Added Makers Mark soaked on toasted oak cubes to a barley wine about a week ago. Now there is
some wicked haze going on that was not there before. Has this happened to anyone else when
Posted in thread: fermcap oops on 08-24-2012 at 11:55 PM
I just poured about an ounce of fermcap in my starter. Am I in trouble?
Posted in thread: My first beer job! on 06-04-2012 at 12:51 PM
Cool! Where in Roswell will the store be?
Posted in thread: Brewmasters Warehouse on 02-22-2012 at 01:26 AM
BMW: Great store, Great service, Great people,......Packing Peanut Nightmares.They are my #1
store and have worked hard to earn it. I just wish I had something productive to do with all
those packing ...
Posted in thread: Diacetyl Help on 02-16-2012 at 11:21 AM
I checked yesterday and the Diacetyl was gone. So that's about 5 days at 64-66 degrees F. Maybe
if I checked earlier the Diacety would have been gone on day 3 or 4..Time to descend to
Posted in thread: Diacetyl Help on 02-11-2012 at 05:45 PM
It was about 2-weeks in primary when I started the rise to d-rest. 24hrs D-rest. Then I take it
down from there 2 degrees C per day. It's at 2C right now, but I just shut off the temp control
so it sh...
Posted in thread: Diacetyl Help on 02-11-2012 at 05:43 PM
12/42 = about 70% attenuated. Did I wait too long?
Posted in thread: Diacetyl Help on 02-11-2012 at 05:42 PM
Have not racked it yet, fortunately. I'll bring it back up to d-rest temps (64 sound good?) for
a while. Maybe a week?
Posted in thread: Diacetyl Help on 02-11-2012 at 05:40 PM
Attenuation is a lot lower than I expected too. It started at 1.042 and is now at 1.012 after
Posted in thread: Diacetyl Help on 02-11-2012 at 05:37 PM
I finished my diacetyl rest (24hrs) on a lager and started ramping the temp down to 2C. I
tasted it today and there was still a lot of diacetyl character. Should I raise the temperature
back up for mo...