Last Activity:05-23-2016 8:58 PM
Posted in thread: Giga yeast GY001 NorCal Ale on 04-26-2016 at 02:11 AM
Curious what you thought of it. I just did a big IPA and the ferment seems to be going very
slowly. I made a 2L starter w the gigayeast pack, pitched most of that to a 17.6 oxygenated
wort and it took...
Posted in thread: Potassium/Sodium metabisulphite on 06-29-2012 at 08:27 PM
I've been looking around and can't find much on using potassium metabiasulphite in beers -
specifically fruit beers. I have a low gravity wheat I want to add watermelon juice to. I've
seen Dachs and o...
Posted in thread: Software available on 02-27-2012 at 04:28 AM
2nd. I love BeerSmith and it's my primary software, but use iBrewMaster frequently just bc I
can take it out to the back yard. Would definitely prefer BS for IOS...
Posted in thread: Use champagne yeast to carb big beers on 02-14-2012 at 02:15 AM
Great thread. I've got a 12% quad that I want to bottle condition, and want to add champagne
yeast to help carb. My question though is how much yeast to add? I've got about 4.5 gallons and
want to get...
Posted in thread: concrete fermenters?? on 07-14-2011 at 04:27 PM
wow some really hysterical comments on here! in seriousness its pretty interesting to think
about the possible positive effects of fermenting in concrete, but I can't think they would
ever outweight (...
Posted in thread: Over-carbonation CURE on 06-24-2011 at 06:35 PM
Out of ~30 or so batches I have bottle-conditioned, I have had two that were way
over-carbonated. The first was a porter that I added vanilla bean to secondary, which I blamed
for somehow contributing...
Posted in thread: My mother of a fermentation chiller on 06-23-2011 at 05:16 PM
I recently built a version of the 38DD mother of fermentation chiller but I've got a question
about the warm air return, from fermentation chamber back to ice chamber. In the original
Posted in thread: Damn the Man Black IPA on 06-01-2011 at 05:28 PM
Anyone have a problem with overly-bitter malt profile from Caraffa 2? I've noticed a slight
thin bitterness that I am pretty sure is coming from the high kiln malts (not from infection,