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Join Date:

03-30-2010

Last Activity:

05-19-2010 6:51 PM

• Bushmills (Ireland)
• Photographer, graphic design, mixer, sound engineer and editor. also a student
• Traditional Irish, scottish and scandinavian, drum'n bass, dance & metal - then everything else.
• I don't watch TV
• Whiskey Stout, Irish Red Ale, blackberry, barley & nettle beer
• Single

### LATEST ACTIVITY

• Posted in thread: Convert recipe: 5 gall to 1 gall on 05-19-2010 at 06:51 PM
2ndGenBrewer - how many grams of yeast would you use, 2 grams?

• Posted in thread: Convert recipe: 5 gall to 1 gall on 05-19-2010 at 06:40 PM
I know that 1 pound of malt extract will raise your wort/must by about 0.008 for a 5 gall
batch. I've read that you shouldn't exceed 1.150 (is that 15% ABV?) for high tolerance yeast
and 1.120 for low...

• Posted in thread: Convert recipe: 5 gall to 1 gall on 05-19-2010 at 06:03 PM
to 2ndGenBrewer - is that because you think the alcohol tolerence of lavlin would be too low at
14% for this? I didn't expect this drink to even approach that :| I'm very happy if it's around
that ABV...

• Posted in thread: Convert recipe: 5 gall to 1 gall on 05-19-2010 at 05:08 PM
Thanks that's a weight off my shoulders, phew! Is this actually a braggot though? There is more
honey than malt and I've been reading that a braggot must be 50/50. It is essentially a braggot
anyway, ...

• Posted in thread: Convert recipe: 5 gall to 1 gall on 05-19-2010 at 04:11 PM
I found this recipe for a 5 gallon batch of braggot. I'm wanting to make 1 imperial gallon and
need a little help converting the measurements.I know that 1 imperial gallon is 1.2 US gallon
(an extra p...

• Posted in thread: ABV help for 2 Imperial Gallons on 05-06-2010 at 12:18 PM
Thanks MedsenFey. So, residual gravity is because the yeast has eaten most of the sugars making
the density lighter, and say my must was 1.115 and I used a 14% tolerant yeast that residual
gravity of ...

• Posted in thread: Steeping/adjunct grains, fermentable? on 05-04-2010 at 10:08 PM
What is corn sugar? I'm only familiar with white or brown :P I usually only see caster sugar
about. I think we must have a european/american difference in names. On the software I chose
dextrose, whic...

• Posted in thread: Steeping/adjunct grains, fermentable? on 05-04-2010 at 07:15 PM
Hey folksI'm about to start my first extract brew but a question has been haunting me from
starting. I have made the recipe shown below but I'm not sure if that can be right. Surely
steeping grains ar...

• Posted in thread: The Extract "twang" - what is it? on 05-04-2010 at 06:56 PM
The syrupy twang is from old LME. Fresh LME apprently doens't have this twang.

• Posted in thread: ABV help for 2 Imperial Gallons on 05-04-2010 at 06:49 PM
I found Wyeast Dry Mead Yeast #4632 it goes upto 18% apparently and is low foaming to keep my
beginner hands out of any mess. I'd like to understand how to measure fermentables instead of
ignorantly m...