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02-22-2017 12:36 PM

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  • Extract brewer, though I'd like to make the jump to AG sometime.
  • Best bitter
  • Duval clone
  • Stout, cream ale
  • Male
  • Married
  • Clayton
  • NC


  • Posted in thread: High FG than expected.. what to do? on 02-22-2017 at 02:29 AM
    Regular secondary fermentation made sense 20 years ago with crappy yeast. With modern practices
    and new, fresh yeast there's no need. I ferment in primary, dry hop in primary, age in primary,
    cold cra...

  • Posted in thread: High FG than expected.. what to do? on 02-20-2017 at 12:07 AM
    Why did you move it to secondary when you did? Was that based on time or gravity reading?
    Possible that it wasn't done before you racked to secondary and that process cause the
    fermentation to stall o...

  • Posted in thread: Beer Tasted Great Until Kegging on 02-20-2017 at 12:01 AM
    Concur with suggestion to let it warm up a bit after pouring. Also, carbonation will change the
    flavor some anyway. You said those were new kegs, but how did you clean them before racking the

  • Posted in thread: Should I expect a stuck fermentation? on 02-18-2017 at 01:12 AM
    Some folks have put a lightbulb in a coffee can. I use a small electric heater I bought off
    amazon. Any heat source will do, doesn't need to be the $300 dollar Blichmann special. A free
    solution might...

  • Posted in thread: Should I expect a stuck fermentation? on 02-16-2017 at 12:36 AM
    Once you're a day or two into fermentation I'd bump the temp up a few degrees. The flavor
    profile is mostly set at that point and the warmer temps can encourage a more complete
    fermentation and higher...

  • Posted in thread: Calibrate PH Meter questions on 01-12-2017 at 01:49 PM
    I have a similar one. It works ok, but the calibration drift is pretty bad. Might not notice it
    if you used it all the time, but if you're just using it once a week or every other week it'll
    be off by...

  • Posted in thread: Calculating Mash Efficiency on 01-10-2017 at 02:25 AM
    Without getting into complicated formulas, it's simply the sugars extracted divided by the
    potential maximum extraction. I find it easiest to work in points per pound per gallon. That's
    PPPG to be cor...

  • Posted in thread: Long boiling technique on 12-27-2016 at 08:02 PM
    The latter. Larger mash volume with longer boil will just concentrate the wort and make for a
    higher OG. Mash for your final volume and top off with plain water to compensate for expected
    boil-off vol...

  • Posted in thread: Hard to explain weak fermentation on 12-27-2016 at 02:58 PM
    2nd the question on the age of the yeast and yeast storage. Old, weak yeast sounds like most
    likely explanation. What was the temp of the wort when you pitched the yeast?What temp are you
    fermenting a...

  • Posted in thread: Recovery from failed pitch? on 12-21-2016 at 03:46 AM
    You make a starter?For comparison, I pitched a healthy glob of slurry of Wyeast 1098 saved from
    previous brew day 6 months ago. I aerated and used DAP, but no starter. Normally I would, but
    excuses, e...