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06-05-2013

Last Activity:

05-25-2015 1:20 PM

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LATEST ACTIVITY

  • Posted in thread: Simcoe and Amarillo don't go well together! on 05-25-2015 at 06:20 PM
    I expected the "you're insane!" comments but the idea to do 1/2 or 1/4 the Simcoe per ounce of
    Amarillo is an interesting one. I will try that!

  • Posted in thread: Simcoe and Amarillo don't go well together! on 05-25-2015 at 12:44 PM
    I thought that title might raise some eyebrows.I just made a 5 gallon 8% IPA with 7oz Simcoe
    and 7oz Amarillo, and I think these hops really clash with one another! Simcoe is so piney and
    Amarillo is ...

  • Posted in thread: Dry Hops for a Pilsner on 05-25-2015 at 12:41 PM
    More Saaz, or some Hallertauer Mittelfruh if you want a little more German flavor.

  • Posted in thread: How to add sugar to fermentation? on 05-22-2015 at 04:55 PM
    I have a 5 gal, 1.030 OG beer that I want to add 2lb of sucrose do during ferment (yes, I know
    it's a lot). My plan is to dissolve the sugar in wort in a sanitized pitcher then pour into the
    fermenter...

  • Posted in thread: Minimum pH for bottle conditioning? on 05-07-2015 at 01:32 PM
    I was thinking of sweetning it with an artificial sweetner (Sweet N Low, etc) which isn't sugar
    and thus won't get fermented.Anyone know if dry Champagne yeast has a low pH tolerance?

  • Posted in thread: Minimum pH for bottle conditioning? on 05-04-2015 at 08:19 PM
    I'm not trying to mask anything. I'm trying to make a very sweet IPA and I want to *balance*
    the sweetness with sourness. Just like CocaCola.

  • Posted in thread: Minimum pH for bottle conditioning? on 05-04-2015 at 08:00 PM
    Thanks for the replies. I was planning on sweeting the beer to around CocaCola levels. Maybe
    I'll have to force carb it if I want to go under pH 3. :-(

  • Posted in thread: Minimum pH for bottle conditioning? on 05-04-2015 at 04:57 PM
    I have an IPA fermenting that I want to put phosphoric acid to get a slightly sour taste. I'm
    calling it a "Hop Soda" beer, and I see that CocaCola is around 2.2 pH, so I'm wondering if I
    can acidify ...

  • Posted in thread: Carafa Special III for color on 04-16-2015 at 12:31 PM
    I've not used much rye. Do you think that could contribute to a greyish color?

  • Posted in thread: Carafa Special III for color on 04-15-2015 at 11:14 AM
    It is in fact crystal clear. I used polyclar and geletin and the clarity is very nice.I have
    super carbonate water (live in Copenhagen) and need a lot acid malt to hit 5.4 mash pH.

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