Last Activity:11-07-2013 8:43 PM
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Posted in thread: General Rule of Thumb - Oak chips per ABV/IBU on 10-17-2013 at 08:41 PM
I'll take a specific suggestion on this pumpkin porter too if there is no real general rule.
Again, the details:5%30 IBUOverpowering spice finish7-10 days oak chip exposureWould 4 oz be
too much for a...
Posted in thread: General Rule of Thumb - Oak chips per ABV/IBU on 10-17-2013 at 06:12 PM
So I've got a ~5% Pumpkin Porter in the secondary right now that came out with a weird spice
profile. I think the problem is too much hops and too much clove. Anyway I figured if I age it
with some ru...
Posted in thread: Mashing Cereal on 10-04-2013 at 02:07 PM
So I got a funny idea for a breakfast stout where I could actually include breakfast in the
beer. So let's say I want to throw a box of Honey Nut Cheerios in my mash. Would this
contribute anything? C...
Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 02-08-2013 at 05:58 PM
So I'm finally brewing this IPA tomorrow (a great activity while snowed in by Nemo) and I'm
putting together my water profile using the Pale Ale profile in Bru'n Water. I've got my SO4 at
300, but my ...
Posted in thread: Short CO2 Tank Life? on 02-06-2013 at 02:30 PM
Yes, it's a 5# tank. Didn't realize that I left out that detail. Good point about the
carbonating AND pushing requiring more gas. That hadn't crossed my mind. That might be the
difference right there....
Posted in thread: Short CO2 Tank Life? on 02-04-2013 at 08:42 PM
I just refilled my CO2 tank for the first time since originally setting up my kegerator 7 or 8
months ago. The first tank only lasted us 5 cornys. Beverage Factory (where I bought all of my
Posted in thread: Sour Mash - Wort Isn't Sour on 02-01-2013 at 06:34 PM
Well, after 12 hours the temp was at 102 so it spent most of it's time in the desirable range.
We then bumped to 117 and rode it down to 92 before adding to main mash.Will adding to the main
Posted in thread: Sour Mash - Wort Isn't Sour on 02-01-2013 at 04:22 PM
Correct me if I'm wrong but 127 is too hot for Lacto. They are good at 95-105. I imagine they
didnt do too well at 127.Actually, they can survive as high as 131 but they thrive between
95-120. From by...
Posted in thread: Sour Mash - Wort Isn't Sour on 02-01-2013 at 04:07 PM
If you wanted it really sour, you should have soured the whole lot. If you sour only 30%, then
dilute it, you get a much less sour brew.Yes sweetness will mask some of the sour, but the
dilution with ...
Posted in thread: Sour Mash - Wort Isn't Sour on 02-01-2013 at 04:01 PM
Did you add some grain to the sour mash before closing it up?Yes, we sprinkled a handful of
grain ontop of the mash before laying plastic wrap over the top. We added more dry grain ~12
hours later aft...