SlapYoMomaBrew

LATEST ACTIVITY

• Posted in thread: PBW my mash tun? on 01-31-2013 at 07:40 PM
  I use PBW or 1 step in it and let it soak for 30 mins. I have no interest in dish soap touching
  it unless its totally needed as it can effect the next beer I make. I only had one instance
  where I let ...

• Posted in thread: Unveiling my brewery & garage build on 01-25-2013 at 09:32 PM
  Love all the progress here! Keep us posted with all the projects.

• Posted in thread: Using a Plate Chiller w/ Pellet Hops in the Boil on 01-21-2013 at 10:20 PM
  that is a good way to ruin your plate chiller. I would make it a goal to have as little grain
  husks and plant matter going through your pump and chiller as possible. I am sure there are
  ways to simply...

• Posted in thread: First All Grain Batch - Success! on 01-21-2013 at 10:02 PM
  Congrads, Switching to AG is like a painter getting a hundred new paint colors to use. Between
  all the great recipes being shared and the ability to endlessly tweak them to your own
  preference there i...

• Posted in thread: A few thoughts after converting to using a Yeast Starter on 01-21-2013 at 04:43 PM
  I wanted to post some of my thoughts and my experience using my first yeast starter this past
  weekend.To start off, I have been brewing for around a year or so now. Half of this time has
  been all grai...

• Posted in thread: Belgian Candy Sugar / Dry Hop on 06-21-2012 at 03:38 PM
  With proper o2 and the correct amount of yeast you will reach your goal gravity. All of my
  Belgian ales have used candi sugar and they all reach final gravity in 4-6 days of
  fermentation. Adding the c...

• Posted in thread: Newbie from Dallas, TX on 06-20-2012 at 08:23 PM
  Looks fantastic, keep an eye on that air lock, every time I have had that kind of rise it blows
  mine off so now I just use a large glass bottle for a airlock. :)

• Posted in thread: Split a vial of Brett for 2.5 gals OK? on 06-12-2012 at 09:08 PM
  Are you fermenting the 7.5 in one fermenter and then splitting it after that? I would use the
  entire vile no matter what. Never had an issue with over pitching but under pitching can ruin
  the beer.

• Posted in thread: Thoughts on Wyeast 1728 temp change mid fermentation on 06-12-2012 at 04:50 PM
  I will have to experiment with this recipe at cooler temps in the future. I normally read up a
  lot on yeast beyond there directions but in this case just made sure the temps were 3-5 degrees
  below the...

• Posted in thread: Thoughts on Wyeast 1728 temp change mid fermentation on 06-12-2012 at 04:07 PM
  So I am 2 and a half days in on primary fermentation for my Scottish Ale using Wyeast 1728 and
  my temp has been fairly steady at around 71-71 degrees. Since yesterday I have been reading up
  on this pa...