Last Activity:04-24-2013 7:07 PM
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Posted in thread: Single tier with plastic cooler mash tun question on 08-10-2012 at 10:25 PM
Few things I would be concerned with this plan:1. Clogging the plate chiller/heater - a grant
with some type of filter in line before the drain (in the grant) could catch some of the early
Posted in thread: Back to Basics... What do you wish you knew before starting AG? on 06-16-2012 at 08:55 PM
Good suggestions so far, though for me, it's pre-measuring as much as you can the night before
(water might be the exception). I have found that multitasking is the bane of brew days...lots
of "OH SH*...
Posted in thread: WLP 550 beer beer for it on 06-15-2012 at 02:19 AM
I tried the 550 in a triple as well as a belgian pale...either way works...more spice than
fruit esters...good multipurpose belgian yeast...manipulation of fermentation temps can
accentuate those este...
Posted in thread: Fermentation Chamber Heat Source on 02-25-2012 at 10:15 PM
Ebay Controller, ceramic space heater w/fan (adjustable settings on it, $20), and minifridge,
all mounted on the Fermenator (custom built wood/foam chamber)...picture fridge sized cabinet
Posted in thread: IC to CFC Question on 02-22-2012 at 04:25 PM
Agreed w/Bobby M's instructions...really a breeze, just be mindful of which joints you sweat
first so as not to have to re-sweat a fitting/joint due to flame overlap.Using the CFC vs the
IC will prese...
Posted in thread: Stout mashed at 148 f? on 12-01-2011 at 01:45 AM
A buddy and I made about 20 gallons (two 10 gal batches) of Stout mashed @148...VERY DRY!!! be
prepared to let it age to drive down the bitterness from the roasted malts and hops...you can
Posted in thread: Backsweetening a dry stout on 11-22-2011 at 12:44 PM
How come it would finish so low? Especially if you are using moderately high lovibond grains in
stouts (assuming). Mash at a low temperature? Sugar or rice additions???Low mash temp per
Posted in thread: Backsweetening a dry stout on 11-21-2011 at 02:40 AM
Long story short, buddy and I brewed 20 gallons of American Stout that finished way low (low
mash temp and high attenuation).What can I add to back sweeten this beer? Right now 3/4's of it
is all carb...
Posted in thread: WLP500 vs WLP550 on 10-09-2011 at 02:17 PM
Great info! Thank you!I read in "Brew Like a Monk" that it's wise to pitch low-ish (68?) and
the let it free rise. Has that been your experience? Should I not even use use my ferm
chamber?I have not r...
Posted in thread: WLP500 vs WLP550 on 10-09-2011 at 02:24 AM
I've used both the 500 and 550 in split batches of belgian pale and tripel recipes. 500 was
more fruity and complex, but difficult to flocculate. 550 was cleaner (better cold crash drop
out) and spici...