Last Activity:09-03-2015 9:10 PM
Likes Given: 12
39 Likes on 36 Posts
Posted in thread: Wyeast 1968 and 83% Apparent Attenuation?!?!?! on 09-03-2015 at 09:10 PM
If you are currently fermenting this you may add something to improve the body of the beer.
Perhaps some malt dexedrin.
Posted in thread: Wyeast 1968 and 83% Apparent Attenuation?!?!?! on 09-03-2015 at 04:12 AM
I think the lower mash temp may be very significant in making the wort more fermentable than
usual.Interesting... I'm curious to know how it's going to taste.I haven't seen any stouts with
Posted in thread: Bubble Gum WLP005 on 09-03-2015 at 04:06 AM
Bubble gum taste sounds like WLP500 instead of WLP005. Could you be dyslexic?Just kidding.I
love the bubble gum taste in my Trappist beers. I'm disappointed when I don't get them.
Posted in thread: ESB Blues on 09-03-2015 at 04:02 AM
I'm curious to know how you have 4,246 posts on this site and are now encountering water
composition issues... Did you recently move?3 days in the bottle is very very early to taste. I
wait a minimum ...
Posted in thread: Low gravity, due to boil not vigorous enough on 09-03-2015 at 03:49 AM
I use 1.25 quarts/pound and the same for sparge. Never too full.Sometimes I have to add some
water at the end. Not a problem.
Posted in thread: Hop residue in bottle on 09-03-2015 at 03:45 AM
I've had floaty hops in my bottles before. I haven't noticed any off flavours.There are much
worse errors to make. I know. I've made them.
Posted in thread: Danstar Windsor for an IPA? on 08-22-2015 at 03:48 AM
If you are worried about attenuation then sub in some simple sugars. A lot of micros here use
windsor and nottingham together, so they get the good attenuation but also a more interesting
Posted in thread: Danstar Windsor for an IPA? on 08-22-2015 at 03:43 AM
Windsor attenuates too low. Save the packet for a nice English brown ale and get a pack of
US-05 for the IPA.I totally agree.
Posted in thread: Brown ale recipe help on 08-22-2015 at 03:42 AM
I agree with everyone about the brown malt. Love it! Nice complexity that changes over time.I
would use a # of brown and a # of crystal malt. 1/4 chocolate malt.You need a # of brown to
give flavour. ...
Posted in thread: yeast efficiency? on 08-21-2015 at 02:32 PM
I wonder if you have a bacteria that is cleaning up the residual sugars in your beer, leading
to the low FG reading. Does the beer taste flavourless? This is usually called a gusher
infection because ...