VIEW MY

SickTransitMundus

Gift Premium Subscription To SickTransitMundus

Join Date:

03-05-2010

Last Activity:

11-18-2011 1:16 PM

1 Likes on 1 Posts 

    ABOUT ME

  • Chicago
  • I've been brewing on and off since 1999. Got serious about it a couple of years ago and finally converted to all-grain. I mostly like big west coast-ish IPAs and various Belgian ales. I like to build my own equipment as much as possible.
  • Maggie's Farm Tripel. Princess Fancy Hen ESB. I! I! Gueuze Lambic. Shanked in Prison Tang-Ketchup Pruno.
  • Gerboise Bleue Farmhouse Ale. Ivy Mike Citra-Victory American Pale Ale.
  • What's a secondary?
  • No moar bottling, except when I feel like it.
  • Castle Bravo American Stout. Silence of the Chavs Robust Porter. Colonized By Wankers Wee Heavy. Spanked By Leviathan Barleywine. Green Hell Double IPA. Smell The Glove Bretted Quad.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Open pot (keggle) during chilling process on 10-12-2011 at 01:36 PM
    Probably not. It's never been an issue for me. You could put foil over the kettle while
    chilling to keep the nasties out.

  • Posted in thread: Alternative for Wyeast 3725 Bier de Garde on 10-10-2011 at 04:15 PM
    I don't believe Biere de Gardes are known for their peppery notes. Supposed to be clean yeast
    wise.Hm, yeah, you're right. The BJCP guidelines state that BdGs should "[lack] the spicing and
    tartness o...

  • Posted in thread: Alternative for Wyeast 3725 Bier de Garde on 10-10-2011 at 03:07 PM
    I brewed a biere de garde yesterday with WY3711, French Saison, and a pack of brett brux - both
    in the primary. I don't think you'd get the peppery notes without Saison yeast.

  • Posted in thread: 1.066 and single smack pack on 10-02-2011 at 03:37 PM
    Over-pitching can cause more fusel oils in big beers = more hangovers. Case in point - Brooklyn
    Brewery's Monster Ale Barleywine. I actually will overpitch Weizens to cut down on the banana
    esters, bu...

  • Posted in thread: Bottle bombs and Le Chatelier's Principle on 09-23-2011 at 04:15 PM
    This is basic first-year chemistry and physics. Increasing pressure does not slow the reaction
    because it's not reversible. You can't push ethanol and CO2 into yeast and expect it to crap
    out maltose....

  • Posted in thread: Bottle bombs and Le Chatelier's Principle on 09-22-2011 at 08:40 PM
    No, not the pressure. Yeast go dormant because they have exhausted their available food supply
    - sugars - and because the ethanol they have produced is toxic.

  • Posted in thread: Bottle bombs and Le Chatelier's Principle on 09-22-2011 at 01:16 AM
    What bowiefan said. Not reversible. Le Chatlier's principle does not apply.

  • Posted in thread: Fermentation Chamber - 5cf Freezer? on 09-19-2011 at 11:26 PM
    Depends on how big the compressor shelf is. I like Whirlpools because the compressor takes up
    about half as much space as most other chest freezers. I can fit 5 fermenters in my 15 cf
    freezer. At 5 cf...

  • Posted in thread: Belgian Tripel and attenuation on 09-15-2011 at 02:58 PM
    Definitely not done fermenting. +1 for letting the ferment self-regulate its temperature.
    Artifically cooling Belgians - especially during high krausen - can drastically reduce yeast
    activity. You'll ...

  • Posted in thread: Water Tight issues with weldless keg on 09-08-2011 at 04:31 PM
    Also make sure your hole has been ground and sanded. Rough edges there can cause leaks. I grind
    weldless holes gently with a Dremel and then finish with medium and fine sandpaper.Sometimes
    the step bi...

FORUM SIGNATURE
Fermenting: Gerboise Bleue Farmhouse Ale. Ivy Mike Citra-Victory Pale Ale. Kegged: Colonized By Wankers Wee Heavy. Spanked By Leviathan Barleywine. Green Hell Double IPA. On tap: Castle Bravo American Stout. Silence of the Chavs Robust Porter. Smell the Glove Bretted Quad. Gallons in 2011: 145 and counting.
0 COMMENTS
POST A COMMENT

Newest Threads

LATEST SPONSOR DEALS