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Join Date:

06-23-2012

Last Activity:

05-03-2014 2:17 AM

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  • Posted in thread: Rhubarb wine 1 gallon recipie on 03-22-2014 at 02:59 PM
    When you stir in the sugar with the rhubarb, did you add water? How much?Sent from my iPhone
    using Home BrewHi bonia no you don't need to add any water when you mix the sugar and rhubarb
    the sugar ext...

  • Posted in thread: Quantity/OG problems on 01-24-2014 at 07:35 AM
    Thanks for the advice :-) I originally started with kits then I did two extract brews and got
    hooked and moved directly to all grain lol so I'm still just finding my feet with it really I
    didn't squee...

  • Posted in thread: Quantity/OG problems on 01-24-2014 at 07:00 AM
    Can anyone help with this ??

  • Posted in thread: Up Coming First AG Session - Questions/Clarification needed on 11-07-2013 at 07:44 AM
    Would I be right in thinking that taking a sample pre boil will be way off your expected OG ?
    So how do you determin what the gravity should be post mash but pre boil ? I have been having a
    problem wi...

  • Posted in thread: Quantity/OG problems on 11-07-2013 at 07:37 AM
    Have just attempted my fist couple of all grain batches.I decided to start small and just do
    one gallon batches (UK Gallon 4.5 liters) I have been using software called brew pal. The first
    batch my OG...

  • Posted in thread: Mash temp thought on 10-31-2013 at 04:00 PM
    Oh and I apologize if I'm sounding like an idiot but I'm just trying to get my head round it
    properly :-)

  • Posted in thread: Mash temp thought on 10-31-2013 at 03:59 PM
    Agreed. But I doubt anyone who is looking for a really full bodied beer would be thinking
    about starting it at 158 and then letting it drop through multiple temps over 12 hours. :)But
    would this work...

  • Posted in thread: Mash temp thought on 10-31-2013 at 08:32 AM
    It would seem the beta rely on the alpha to break down long chain proteins, so letting the
    alpha (higher temp) go first and then the beta finish off would seem like even more beta
    conversion would tak...

  • Posted in thread: Mash temp thought on 10-30-2013 at 06:35 PM
    True. Starting at 150 degrees and dropping over a 12 hour period will give him a very dry, thin
    beer lacking body.What temp would you recommend starting at ?

  • Posted in thread: Mash temp thought on 10-29-2013 at 09:40 PM
    Something like this then? Yeah but I was wondering if it could be done in reverse instead of
    warming it up start hight and let it slowly cool but it seems it cannot be done that way
    around.

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