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Join Date:

06-05-2013

Last Activity:

06-27-2015 5:13 PM

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LATEST ACTIVITY

  • 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
    the viscosit...

  • 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,
    why?

  • 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
    is US-04,...

  • 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. :-(

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