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SMc0724

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Join Date:

03-07-2011

Last Activity:

12-16-2013 10:05 AM

Age:

56 years old

Likes Given: 11

3 Likes on 2 Posts 

    ABOUT ME

  • I'm currently a partial mash, BIAB, brewer. Set up is a typical 5-gallon extract, with two carboys, 9 brews in bottles, 1 in keg.rnrnI'm planning to go high automation HERMS over the next year. I'm not getting younger (54) so transferring is an issue. Started planning this summer. Right now I'm thinking 3 kettles, but I'm carefully considering 2 as well.rnrnMy favorite beers are 1. Oatmeal stout, 2. BPA, 3. IPA 4.Rye PA 5. Agave wheat. I like big beers.rnrnCiao
  • Brewing,landscaping,computers.
  • Hydraulics and construction engineer.
  • Classic Rock, Folk
  • MatrixrnTerminatorrnGroundhog DayrnWhen Harry Met SallyrnThe Good, The Bad, and The Ugly
  • Brew#1-Octoberfest KitrnBrew#2-Irish Stout Kit, added to boil: Oatmeal, Chocolate Malt; added to secondary: cocoa.rnBrew#3-Rye Ale Recipe from Delfalco's, Houston, txrnBrew#4-Agave WheatrnBrew#5,7-Double Oatmeal Double StoutrnBrew#6-St. Arnold's Elissa IPA clonernBrew#8-Boddington Pub Ale Clone
  • ESB & Lefthand's 400 lb Monkey clone
  • DOC Stout
  • Married
  • Beaumont
  • Tx

LATEST ACTIVITY

  • Posted in thread: Barleywine Yeast on 12-15-2013 at 09:52 PM
    Got it.

  • Posted in thread: Barleywine Yeast on 12-15-2013 at 04:11 PM
    Culbetron, I obviously still have a lot to learn about yeast. I was not aware of improved
    viability of 05 by pitching in primary. Where can I learn and read about this? I can certainly
    pitch with cake...

  • Posted in thread: Barleywine Yeast on 12-15-2013 at 03:53 PM
    Can I just assume that 4-5 points will need to be converted? That equates to about 50-100
    billion cells or one or two packets. ???

  • Posted in thread: Barleywine Yeast on 12-15-2013 at 03:25 PM
    I'm trying to determine how much Safale 05 to add in secondary to finish a 12% ABV Barleywine.
    By finish, I mean I'll use 05 after an S04 & Notty yeast cake from a wheat IPA, does it's work.
    I know S0...

  • Posted in thread: Suggestions please.. on 02-13-2013 at 04:37 AM
    My bet is water. I use distilled water. Extract adds sufficient minerals for yeast. Add a bit
    of nutrients for good measure. Good luck.

  • Posted in thread: Yeast Washing Illustrated on 01-10-2013 at 04:55 PM
    Jukas, I used the "Repitching from Slurry" tab on Mr. Malty. My dates were both 10/27/2012.
    Otherwise, I used default values.

  • Posted in thread: Fermentables,Attenuation, and Specific Gravity Mathematics on 01-10-2013 at 04:42 PM
    I donít think lautering does much in changing the fermentability. If it does anything it would
    be in the noise of other factors. Agreed, and it does, as you state, effect the quantity of
    fermentables,...

  • Posted in thread: Yeast Washing Illustrated on 01-10-2013 at 03:14 PM
    site says 10% viable;yeastcalc says 45% viable.That is a big difference. Is this just a wild
    a** guess, or what?

  • Posted in thread: Yeast Washing Illustrated on 01-09-2013 at 08:30 PM
    Either of the calc sites should give you a good estimation of viability based upon age. At more
    than 9 months I'd expect < 10% viabilitySorry, which calc sites?

  • Posted in thread: Fermentables,Attenuation, and Specific Gravity Mathematics on 01-09-2013 at 07:43 PM
    aj,Would you agree with the following statement?Use of Balling's "formula is fine for those who
    wish to go to the trouble to compute TE (whose real value lies in determining attenuation)
    which is only...

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