Last Activity:01-16-2014 9:27 PM
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Posted in thread: Screw Bottle Carbing! on 11-17-2013 at 03:44 PM
I had forgotten about the foaming issue. I guess in that case I might just relegate my
kegerator to a cold storage for my kegs to get them to bottling temp.
Posted in thread: Screw Bottle Carbing! on 11-16-2013 at 10:23 PM
When it comes down to it, I'm in a bit of a brewing rut and I am trying to make things simpler
in order to make it more enjoyable. Unfortunately, the kegerator just adds one more thing to
Posted in thread: Screw Bottle Carbing! on 11-16-2013 at 09:43 PM
Sorry for the lengthy post, skip to the end for my questions and midway for my plan.So, I have
been kegging for around 2 years, and unfortunately I just don't drink enough beer or throw
Posted in thread: Splitting the boil in half? on 06-26-2013 at 05:06 PM
What I do is I add my hops into one pot, and start the boils at the same time. I typically
sparge to about 7.5 gallons and boil down to 5.5. I found through calculations that the
difference in IBU's i...
Posted in thread: I can't decide... on 06-22-2013 at 08:58 PM
What would be good hops amounts for an ESB vs an EIPA? Would a 1oz at 15 and a 1oz at flameout
be good for an ESB or more along the lines of an EIPA?
Posted in thread: I can't decide... on 06-21-2013 at 08:48 PM
I've never dry hopped. Is it really necessary, or can I just do a larger flameout
addition?Also, even if I use cascade, I want to keep the British hop character dominant. Is
there a rough guide to how...
Posted in thread: Critique? How would you classify this? IIAA? on 06-20-2013 at 02:43 PM
I did an amber ale once that was 16SRM according to my software. I found that it was way too
dark, but still tasted great. I would suggest skipping the chocolate malt completely, it's
kinda out of pla...
Posted in thread: I can't decide... on 06-19-2013 at 06:08 PM
But that's what I have you guys for!I need help with my next beer (mostly the hop schedule). I
was originally thinking of an English IPA, then meandered towards the idea of modifying my ESB
Posted in thread: Munich Malt as Base Grain (Diastatic Power) on 03-27-2013 at 09:20 PM
I've used Munich as a base malt a number of times. When I do, I typically lean towards the
lighter Munich that is available (my LHBS has a dark and a light). Munich should be able to
convert itself, s...
Posted in thread: mash temp too high, can I let it cool and then start timer? on 03-21-2013 at 09:45 PM
This was a brew in the bag recipe in my 10 gallon pot. I kept gently stirring the wort and it
dropped to 154 F within 10 minutes. I'll see how it will taste in 6 weeks.You're most likely
fine then. I ...