Last Activity:12-04-2013 8:31 AM
Likes Given: 7
26 Likes on 25 Posts
Posted in thread: Rebel Brewer Giveaway! on 11-21-2013 at 03:09 PM
Posted in thread: Lager work arounds on 11-15-2013 at 06:29 PM
If you're bottling your lagers, bottle them after fermentation is finished, let them carb up at
room temp, and then "lager" in the bottle with the bottles in the fridge. However, I think this
is less ...
Posted in thread: Using 5.2 with Bo Pils on 11-04-2013 at 10:27 PM
A pound of Saaz. That'll be good. Don't be afraid of the acid malt, just don't overdo it
either. Follow up in a month or two when it's done. I bet you'll be pleased.
Posted in thread: Using 5.2 with Bo Pils on 11-04-2013 at 10:17 PM
I would probably go down to 0.75 lbs of acid malt. I usually look at my total grain bill weight
minus the acid malt addition, and apply the percentage to it. In your case it looks like 27.5
lbs, 3% of...
Posted in thread: Using 5.2 with Bo Pils on 11-04-2013 at 10:00 PM
I am not referencing the recipe really, just the information above it.Can you post the
recipe?Just because you're starting off with water of pH 7.7, doesn't mean you have to add 25%
acid malt to get t...
Posted in thread: Using 5.2 with Bo Pils on 11-04-2013 at 09:34 PM
I just read that recipe again and it's an extract recipe, so not sure what they were going for
with the acid malt - obviously just a flavor addition. Maybe that .75 lbs acid malt adds the
Posted in thread: Using 5.2 with Bo Pils on 11-04-2013 at 09:24 PM
Don't use the 5.2.10% acid malt is too much for a Boh pils (or for any pils for that matter) so
that recipe is suspect to me. I don't know what your local water mineral profile is, but using
only 15% ...
Posted in thread: questions about kegging and bulk aging on 10-25-2013 at 07:13 PM
Headspace. The relative amount of headspace in a keg is lower (percentage-wise) than in 60 or
so bottles.The average "12 oz bottle" is roughly 12.5oz to the underside of the cap. So that's
0.5/12 = 4%...
Posted in thread: questions about kegging and bulk aging on 10-25-2013 at 07:05 PM
Also, I always hit my kegs with 20-30 psi to seat the lids (and also purge a few times) when I
prime them. Make sure it's sealed. When you monitor the pressure, the initial blast gets
absorbed and it ...
Posted in thread: questions about kegging and bulk aging on 10-25-2013 at 07:00 PM
Thanks StoneHands, All my kegs have 30 psi popoffs in the lids, so I guess I'm good to go,
What's that? Not familiar. It doesn't completely drain the CO2 when they pop, do they?