Last Activity:07-21-2015 8:35 AM
Likes Given: 2
8 Likes on 8 Posts
Posted in thread: Mashout with rye beer? on 06-26-2015 at 11:23 AM
I did a homebrew with a very high percentage of rye the other day with a pro shift brewer. He
was afraid of a stuck mash (understandably), and I suggested we do a mashout at 168F to lower
Posted in thread: Chill haze from crash cooling? on 06-26-2015 at 11:20 AM
I was told recently by a professional shift brewer that crash cooling too fast causes chill
haze. I don't understand how this could be, chemically speaking.Is he correct? If so/if not,
Posted in thread: Pitching Safale-04 with Safale-05? on 06-04-2015 at 02:39 PM
I have a half a packet of US-05 and a beer I want to make next week that calls for 1.5 packets
of yeast according to the Mr Malty yeast calculator. The yeast I wanted to pitch with that beer
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
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. :-(