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06-05-2013

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09-06-2016 12:39 PM

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  • Posted in thread: Dumb question about hot break on 09-05-2016 at 04:40 PM
    We want a nice hot break and we add whirlfloc to get nice big chunks of protein to form so they
    are heavy and settle out more readily... Then we whirlpool which breaks those chunks up. What
    is the use...

  • Posted in thread: Dry hopping a lager on 09-02-2016 at 07:55 AM
    So you guys are saying to dry hop at lager temps? Is that very effective?

  • Posted in thread: Dry hopping a lager on 08-31-2016 at 08:07 AM
    I'm trying to do a beer like Firestone's Pivo Pils, which is a dry hopped lager. I'm wondering
    how/when they dry hop it? I am planning on lagering the beer for a long time (1 week per degree
    Plato, wh...

  • Posted in thread: Yeast starter finished? on 08-20-2016 at 02:54 PM
    Thanks for the replies. As a side note: I ended up crashing the starter and decanted a moment
    ago to pitch some new wort to grow it up some more, and tasted the decanted wort. It tastes
    like a delicio...

  • Posted in thread: Yeast starter finished? on 08-19-2016 at 09:55 AM
    I don't want to pitch this one at high krausen because it's a lager starter that is big and
    since at it was run at room temp there is a lot of nasty stuff in there that I don't want to
    put into my bee...

  • Posted in thread: Yeast starter finished? on 08-19-2016 at 08:01 AM
    I'm doing my first lager yeast (may me irrelevant to the question, not sure) and it's been on
    the stir plate for about 18 hours. I've read that the yeast is finished after 18 hours, and one
    should sto...

  • Posted in thread: What's going in the mash water? And how much? Ahhh!!! on 08-18-2016 at 09:46 PM
    I know that:a) Mash efficiency is the measure of sugar conversion/extract into the wortb) The
    higher your effiency, the less malt you have to use to acheive a certain gravity you're looking
    forc) A lo...

  • Posted in thread: Mash pH of Stouts? on 08-18-2016 at 04:01 PM
    AJ, I tend to agree with you. There's definitely more to this. I'm going to keep digging and
    I'll let you know what I find.

  • Posted in thread: Mash pH of Stouts? on 08-16-2016 at 02:38 PM
    AJ, here's the reply form White Labs:The pH drop is due to the other processes going on with
    the yeast. It's not an adjustment they make to make their environment more suitable. The normal
    pH of wort ...

  • Posted in thread: Mash pH of Stouts? on 08-16-2016 at 06:16 AM
    Martin, thanks for the reply. Do you think it is indeed the higher *mash* pH though, or do you
    think it has more to do with the resulting boil pH?

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