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05-01-2010

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07-17-2013 8:46 PM

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  • 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
    you conside...

  • 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
    purchased an...

  • 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
    is similar...

  • 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 ...

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