Last Activity:12-11-2013 9:50 AM
Likes Given: 7
12 Likes on 11 Posts
Posted in thread: How Quick do you Chill after Flameout? on 11-26-2013 at 06:46 PM
I usually wait an hour or longer after flameout.My Double Bastard has 5 oz. of Chinook. It was
plenty bitter but I could not taste the Chinook. Compared to a bottle od D.B. it was very
absent. Dry hop...
Posted in thread: Understanding brewpub apparatus on 11-25-2013 at 07:22 PM
whoa, I'm not suggesting you go in during dinner or something and start asking a ton of
questions. go in at a slow time (Saturday afternoon), order a beer and chat up the bartender.
tell them you're i...
Posted in thread: Understanding brewpub apparatus on 11-20-2013 at 07:47 PM
Get a job at a brewpub.^^ this is really the best way to go. Doesn't have to be a brewpub, any
commercial system will do (although larger systems have different features/issues than smaller
Posted in thread: Mash temp issue on 11-01-2013 at 05:22 PM
you've effectively denatured all the enzymes and stopped conversion. the good news is that most
if not all of the conversion was already done, so you should probably be on target for FG. the
bad news ...
Posted in thread: Have you seen the rounded label scraper? on 10-30-2013 at 03:45 PM
forget scraping. soak in warm oxyclean overnight, labels should come right off. green scrubbie
if necessary to remove glue residue.
Posted in thread: What Do You Do When Something Shows Signs of Greatness? on 10-29-2013 at 07:14 PM
take a sample from the fermenter and taste it sober with a cleansed palette. if you think it's
ready, keg it. if you think it would benefit from more time, age it. good time to get a final
Posted in thread: More Advanced Sour Mash Questions- Need Sour Expert Help on 10-22-2013 at 03:01 PM
That was my thought, i should have stated that i used a 20% acidulated malt grain bill, and
I've read lactic acid inhibits amylase enzyme and conversion.why are you using 20% acidulated
malt if you're...
Posted in thread: Help with figuring pouring pressure on 10-21-2013 at 05:44 PM
for a one day event you don't need to worry about maintaining the right balance of CO2 for the
target carbonation volume, you just need enough pressure to pour the beer. hook up your system
Posted in thread: Using rum in Bourbon dubbel recipe on 10-09-2013 at 04:56 PM
sounds good to me. if you're worried you can pull a hydro sample before you rack to the oak and
taste it with a bit of the rum. if it's all good, soak the chips that night and proceed. if
not, run and...
Posted in thread: Converting Fridge for fermenting/lagering but save the freezer? on 10-02-2013 at 01:41 PM
you can use your STC 1000 to control some heat wrap or a brew belt. that plus a few blankets
wrapped around the fermenter should allow you to ferment at ale temps in a cooler fridge. that
way you reta...