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tallguybrewer

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Join Date:

02-09-2013

Last Activity:

02-12-2016 8:01 PM

Likes Given: 14

9 Likes on 9 Posts 

    ABOUT ME

  • Male
  • Engaged
  • Chapel Hill
  • North Carolina

LATEST ACTIVITY

  • Posted in thread: How do I save my lager :( on 02-12-2016 at 11:15 PM
    Check out this recent article by Brulosophy (a side-by-side comparison between fermenting a
    lager strain warm versus cold). I assume there are many variable, but at the end of the day -
    you might as w...

  • Posted in thread: Favorite low-calorie or low ABV beer styles? on 02-11-2016 at 04:14 PM
    Patersbier.

  • Posted in thread: Grainfather electric all-grain brewing tips on 02-08-2016 at 04:42 PM
    Hey foto...any updates on using this during the winter and the ability to get to a boil? I live
    in SLC so I have elevation on my side as well (thought will fight against cold temps).

  • Posted in thread: Oskar Blues Recipes on 02-05-2016 at 05:05 PM
    My next attempt will be about 1/2 dark grains, using the yeast cake from a 6% stout
    (safeable5), and increasing oxygen at the 12hr mark. I don't have a ph meter, but use
    Ezwatercalculator to keep pH a...

  • Posted in thread: Oskar Blues Recipes on 02-05-2016 at 04:40 PM
    After a big discussion with LHBS brew guy about my RIS attempts, it's become clear to me the
    use of this many dark malts are the cause of a) fermentation issues and b) super bitter/odd
    flavors. Next a...

  • Posted in thread: Salted Caramel Porter/Stout on 01-16-2016 at 05:33 AM
    I know this idea is not entirely original. I am not looking for information on a base porter or
    stout recipe, I've got that down.What I am looking for is a discussion of the best way to
    impart the rig...

  • Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 01-07-2016 at 12:04 AM
    Fresh pitch, haven't got into reusing yet. I always use uso5 for everything but it only happens
    in this. Wasn't sure if it was a blond thing. Comes out tasting great though. I usually wait 2
    weeks the...

  • Posted in thread: Post Your Final Beer pH on 12-31-2015 at 07:15 PM
    Another WLP002 ESB:Mash pH 5.25Post boil pH 5.13Post fermentation pH 4.38Marris Otter w/6%
    crystal 60.Water profile (started with RO water): Ca (78); Mg (11); Na (11); Cl (60); SO4 (176)

  • Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 12-27-2015 at 10:01 PM
    Well crap.... long story short, I forgot to order my 1 lb of caramel malt, drove to the LHBS
    and bought it, then still forgot to add it to my mash. So... what will that do to my beer? My
    OG was 1.038....

  • Posted in thread: Post Your Final Beer pH on 12-18-2015 at 05:49 AM
    I think the other consideration here is the water profile of the final beer. Obviously certain
    water profiles will buffer the final beer more than others.

FORUM SIGNATURE
Tapped: Milk Stout, IPA Kegged: ESB Bottled: Bourbon Porter, Nut Brown, Graff Primary: Oatmeal Porter
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