Last Activity:07-17-2013 8:46 PM
Likes Given: 8
5 Likes on 5 Posts
Posted in thread: One gallon short on water, 20 hours in: Add water or no? on 06-03-2012 at 03:14 PM
1.041 is a decent gravity for a dry stout. Let it ferment out and then at bottling time you can
decide if it tastes too strong or too roasty; you can add some water then. You would only have
to boil y...
Posted in thread: First batch w/ pure O2 in a conical - help! on 06-03-2012 at 03:04 PM
A couple of questions about your process:- When you push starsan through the stone, I assume
you're soaking it, filling the tube, and then using the oxygen flow to purge it through?- Would
Posted in thread: First batch w/ pure O2 in a conical - help! on 06-02-2012 at 08:18 PM
I use that wand and it works great for me. My batches are fermenting out drier than they did
before using O2, and that is comparing the same recipe. Granted, I have not done a split batch
to compare. ...
Posted in thread: Use of orange peel...how much is too much? on 04-24-2012 at 01:59 PM
I'd say 1.0 oz at 5 min before flameout is overdoing it for my taste. I made an attempt at an
Ommegang Rare Vos clone (using dried sweet orange peel) and have been wishing I had used only
about 0.5 oz...
Posted in thread: Dishwasher will make brown bottles prone to shatter? on 03-21-2012 at 08:52 PM
I don't have any references on this. However, I have experiences.I never heat my bottles and I
use mostly 12oz brown glass longnecks, almost all reclaimed from domestic craft brews that I
Posted in thread: Yeast Suggestion on 03-16-2012 at 04:32 PM
I'm going to make a suggestion here that isn't exactly what you are asking for, but it's food
for thought. I make an awesome brown IPA that doesn't last long and gets a lot of praise and it
Posted in thread: strawberry blonde ale on 03-16-2012 at 04:14 PM
Another method that works really well (even if you are going to bottle) but that you don't see
a lot of people use is:Ferment the base beer to around 1.020, or a couple of points above where
you want ...
Posted in thread: Help! Don't know what to wear to meet my bf's mum! on 03-16-2012 at 02:13 PM
If you want a really informed opinion, I'm gonna have to have a peek at your grain bill.
Posted in thread: Need some help from a chemist on 03-16-2012 at 01:59 PM
The problem with yeast is that it's a living organism that is made up of countless different
molecules, each with their own chemical formulae. There is no set of molecules that really
define it any mo...
Posted in thread: If you were to brew a batch of beer for a wedding... on 03-13-2012 at 07:43 PM
Cream ale and Irish Red are usually widely appreciated. Stick to lower ABV, low or no roast
malts and lower IBUs to get a quick turnaround. Also, it helps to go light on the hop flavors
and aromas if ...