Last Activity:05-05-2015 6:51 PM
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Posted in thread: Wort Aeration on 12-15-2012 at 01:28 AM
Does anyone have data on the disadvantages of over-aerating with pure O2 and a stone? I know
the problems it causes with shelf life and post-fermentation DO, I would be interested to see
what it does ...
Posted in thread: Dead yeast? on 12-15-2012 at 01:13 AM
6 pounds, 2-row mild ale malt4 ounces, chocolate malt1--1/2 ounces, Fuggles (pellets) - boil1/2
ounce, Fuggles (pellets) - finishNottingham yeastUsed 2oz of English chocolate malt and 2 oz UK
Posted in thread: Specific gravity question on 12-09-2012 at 04:45 AM
You need at least 2 matching readings 24-48 hours apart to know that the beer is done...There
are circumstances where it can start back up but generally after 2 days of the numbers not
moving, it is d...
Posted in thread: Wort Aeration on 12-09-2012 at 04:41 AM
Is there anything wrong with using immersion chiller to aerate the wort? I've been doing this,
by waiting until the wort is cool I then plunge the chiller up and down for a minute or two. It
gets a bi...
Posted in thread: Dead yeast? on 12-09-2012 at 04:36 AM
when you are talking about a low gravity beer, things need to happen in order for it to be even
possible to attenuate low as you imagine....extract when used with crystal steeping grain adds
Posted in thread: Tequila in Vienna Lager on 12-09-2012 at 04:32 AM
It can be used. It is a hell of a waste but a reposado comes out great in some light to medium
beers. I decided to do it to an ale back in the day for kicks since I had a few bottles someone
gave me. ...
Posted in thread: 88.4% Efficiency with Batch Sparging? on 12-09-2012 at 04:28 AM
the volume is the important part for the calc...If you had a higher evaporation rate than
expected then the extra gravity is from concentration of sugars and not efficiency. It is
certainly possible t...
Posted in thread: Uncle Crunkel's Munich Dunkel (AG) on 12-08-2012 at 12:18 AM
Well I finally got this bad boy on tap and its pretty tasty. I love the sweet start with the
malty finish that the decoction creates but does it get even better with age like most darker
Posted in thread: Third infection in a row.. on 12-01-2012 at 02:07 AM
Majafoo- Personally although bleach may work, general practice for me is to swap the line
itself. You can get more fairly easily and it is super cheap... let us know what happens next
time you brew,An...
Posted in thread: Add more yeast for bottle carbonation after bulk ageing for 2 years? on 11-24-2012 at 01:14 AM
Generally speaking meads are served flat. Some sparkling do exist though... if you insist on
carbonating I would use a champagne yeast like montrochet or Lavlin EC-1118 is pretty hardy.
Make sure you ...