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08-19-2014 4:39 PM

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  • Occasional homebrewer looking to learn
  • Northern Brewer American Amber
  • Male
  • Married
  • Albuquerque
  • NM


  • Posted in thread: Yeast for a helles bock. on 08-15-2014 at 11:06 AM has a tool that will give you stepped starter amounts based on yeast
    manufacture date, beer type, and original gravity. All these things play a part in how big of a
    starter you'l...

  • Posted in thread: Chocolate Pumpkin Stout Need Help on 08-08-2014 at 11:45 PM
    I would go noble hops (hallertau or tettnang) and 1056/001 for the yeast. I would keep the
    ibu/starting gravity ratio around .4 to .5. Look for a solid chocolate stout recipe and add
    some pumpkin spic...

  • Posted in thread: Need Beer --- QUICK! on 08-01-2014 at 01:58 PM
    Do an esb with wlp002. Fermentation will be done in 7 days and bottles will be ready 2 weeks
    after. Sent from my iPhone using Home Brew

  • Posted in thread: Using washed yeast - Wyeast 1056 on 08-01-2014 at 01:55 PM
    What is the temp of the fermentation and did you aerate? Slow start could be due to temp shock
    or yeast taking their time to multiply. Also what was the abv of the original batch you
    harvested from?Se...

  • Posted in thread: Yeast Starter Temperature 80+ WLP090 on 08-01-2014 at 12:53 PM
    Starters can be up to 85 as long as you decant the starter beer. There will be significant off
    flavors in the starter, but the yeast won't have mutated more than normal. Sent from my iPhone
    using Home...

  • Posted in thread: Fermenting a German Altbier on 08-01-2014 at 12:51 PM
    What is the ambient temp and how is the humidity where you live?Sent from my iPhone using Home

  • Posted in thread: Using 2 different yeasts in an IPA? on 08-01-2014 at 12:49 PM
    I would guess the us-05 would attenuate it further than you want. You really think Windsor
    won't get to 1.019? That's about 71% from 1.065 and a quick search shows that Windsor can get
    up that high. I...

  • Posted in thread: Fermentation chamber greek tragedy on 07-31-2014 at 06:31 PM
    I'd guess they're ok. I'd also guess the yeast are still alive as the temps didn't get too
    high. Sent from my iPhone using Home Brew

  • Posted in thread: Pilsner Urquell on 07-27-2014 at 03:34 AM
    Yep. Let it go until it's done. I'm guessing you might have underpitched? How much yeast did
    you use?Sent from my iPhone using Home Brew

  • Posted in thread: How should I handle unwashed yeast? on 07-24-2014 at 11:35 AM
    Do you use the decanted liquid or the white matter on bottom. Maybe I'm mis reading but its my
    understanding that the yeast is what settles to the bottom.After an hour, most of the yeast
    should still ...