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Last Activity:08-02-2015 5:47 PM
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34 Likes on 31 Posts
Posted in thread: Going on a week straight! on 06-09-2015 at 01:54 PM
Usually I can secondary after about a week if the gravity is right. However I still have lots
of airlock activity happening, about every 8 seconds, for the all-grain Denny's Wry Smile Rye
IPA. I didn'...
Posted in thread: Alternatives to marbles and purging on 04-08-2015 at 08:58 PM
I've never heard of that technique, but I guess it could work. My advice is to avoid the whole
problem by skipping the secondary. It's not needed most of the time. What are you brewing?
Posted in thread: Stout recipe feedback - malt and hop advice on 04-08-2015 at 05:03 AM
Forgot to mention I will be steeping the grains at 150F for 30-35 minutes. Would steeping the
oats for that amount of time be enough to "mash" them, or would more time/temperature be
Posted in thread: Stout recipe feedback - malt and hop advice on 04-08-2015 at 04:59 AM
The rolled oats will create a starch haze, but it's questionable how much you'll notice that in
a dark beer. I tend to use plain or extra-light DME for my extract beers and get all the flavor
Posted in thread: problems brewing pilsner on 03-25-2015 at 10:54 PM
More yeast won't help, only more fermentables. However, if you followed the directions with the
kit regarding sugar additions, etc, I wouldn't worry about it. Take your OG reading and throw
it out the...
Posted in thread: Stout recipe question on 03-20-2015 at 06:12 PM
I'm drinking right now a dry stout I made last weekend with the 7-2-1 ratio of grains. Tastes
delicious. 19L batch size in the keg. To be exact, it was 7lb pale malt, 2lb flaked barley, 1
lb roasted b...
Posted in thread: Stout recipe question on 03-20-2015 at 01:44 PM
Looks good to me. Let us know how it turns out. The downside to not mashing the flaked barley
is the starch in it won't be converted to fermentable sugar. That means you might have a bit of
a starch h...
Posted in thread: Windsor yeast problem on 03-16-2015 at 11:55 PM
I've used Windsor, but I kegged so I didn't experience bottle bombs. What were your expected
and actual FGs? It's possible you had a stalled fermentation, which would explain the stable
Posted in thread: Stout recipe question on 03-15-2015 at 01:51 PM
Carapils won't hurt, but it's not needed. But I'd only use about 50-100g at most. You don't
need much. I'd also use about half the roasted barley you listed. I think it works best if the
Posted in thread: When using DME/LME, what is the equivalent mash temperature for the sugar profile? on 03-15-2015 at 01:44 PM
I've always found both to be middle of the road. To give the most flexibility, maltsters
generally mash in the middle of the range. I find my FG to be more a function of yeast and temp
than anything e...