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07-05-2015 6:47 AM

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  • Posted in thread: Chronic Foam Issue on 06-25-2015 at 08:41 PM
    Is the only way to clear these bubbles by disconnecting the line, filling with sanitizer, and
    hooking back up?You could try running enough beer through that the bubbles are pushed out. I
    have short 5'...

  • Posted in thread: 100 percent munich 1 on 06-25-2015 at 06:16 PM
    Thanks for the input.I have good temp control for fermentation, so i will try the 04 and maybee
    a little different malt addition on the next batch.I am a little confused as to when to add my
    late addi...

  • Posted in thread: 100 percent munich 1 on 06-25-2015 at 04:45 PM
    wow!Thanks for responding, I didn't expect this many comments. I built the system over the last
    six months. Hell, I liked building the thing as much as brewing...almost. Any way, probably
    right on bre...

  • Posted in thread: 100 percent munich 1 on 06-24-2015 at 09:25 PM
    I imagine the pilsner and 2row are just "plain" tasting. Lightly bittered, yellow, and fizzy -
    and hazy from the yeast. Not to mention, US05 does nothing for the malt character - if
    anything, it helps...

  • Posted in thread: Bulk base grain suggestion on 06-22-2015 at 09:15 PM
    PilsnerUS 2rowMaris Otter...but it really depends on the styles of beer you prefer to drink.
    Unmilled grains will store for a year or better in good conditions (out of light, dry, cool

  • Posted in thread: Culturing from dregs of oomagang three eyed raven on 06-21-2015 at 02:31 AM
    At least you know it's viability is top notch :D

  • Posted in thread: Culturing from dregs of oomagang three eyed raven on 06-20-2015 at 08:47 PM
    It's alive. Probably a much larger starter than I should have used, but the yeast seem to be
    happy.You might be looking at a volcano with that height in your flask. You have any fermcap-s
    to drop in t...

  • Posted in thread: Shorter mash times for session beers? on 06-20-2015 at 06:17 PM
    There's quite a few people that do biab with 30-45 min mashes with no consequences. No doubt
    they have a long sparge process at new Belgium however so while they may only "rest" for 15
    min, they proba...

  • Posted in thread: First shot at a session beer.... on 06-20-2015 at 04:34 PM
    I think this post sums up the basics of creating a session, hoppy beer (IPA-style):Just wanted
    to chime in on this discussion. I am working on a session ipa recipe for the brewery that I
    work for. I a...

  • Posted in thread: Best way to anaerobically store and maintain a lacto culture? on 06-20-2015 at 01:51 AM
    Excluding contaminating this culture with some other microbe, it should not matter whether or
    not this lacto culture is stored anaerobically or aerobically. What matters is how you use on
    your next ba...

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