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05-04-2010

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03-26-2012 5:47 AM

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  • Posted in thread: High fermentation temperature on 06-27-2010 at 08:21 AM
    Esters is not really a concern, since we're talking about a belgian tripel. What bothered me
    was sth I had red about sharp alcohol being a product of high-temperature fermentation.

  • Posted in thread: High fermentation temperature on 06-27-2010 at 08:05 AM
    I put a batch of tripel into the fermenter yesterday. Not able to cool it as much as I wanted,
    I managed to get it down to 86 F in order to pitch the yeast. It has happened to me before and
    I thought ...

  • Posted in thread: Will I be able to do 5g AG BIAB with my equipment on 06-20-2010 at 03:04 PM
    For a 5 gallon batch with a 90-minute boiling time, you'll need a start boil volume of about 9
    gallons.

  • Posted in thread: First time AG set of newbie questions on 06-15-2010 at 03:26 PM
    What is a no chill? Probably a moot point as yesterday I treated myself to a wort chiller.It's
    a technique that started in Australia where you pour the boiling wort into plastic containers,
    filling th...

  • Posted in thread: help upping my gravity on 06-13-2010 at 06:06 PM
    I guess you'd have to make a very low volume, very high density wort and add it to the main
    fermenter.That's what I'm talking about too. Of course he'll be using the same gluten-free
    materials he used...

  • Posted in thread: help upping my gravity on 06-13-2010 at 04:09 PM
    Dextose is not the answer. Yes, it will raise your OG, but it will be fully fermented into
    alcohol, the beer will still be light-bodied. I don't know much about gluten-free beers, but
    the only thing y...

  • Posted in thread: Harvesting Yeast from Commercial Brews on 06-13-2010 at 01:33 PM
    Bumping this old thread to ask: once I've cultured the yeast how much should I use to "pitch" a
    five gallon batch?You can find the answer to that using this simple calculator:

  • Posted in thread: hefeweizen gushing on 06-10-2010 at 12:08 PM
    Happened to me to, but after bottling. I primed 13L of hefeweizen with about 150g of raw cane
    sugar. I have to get the beer really cold before I open the bottle, or else half the beer
    gushes out. I do...

  • Posted in thread: Want to brew a Hofbrau on 05-04-2010 at 04:25 PM
    Excellent answer! I'm going to do it this way, changing only the yeast type, where I have
    chosen to use the Wyeast 2308 Munich Lager. Thank you very much!

  • Posted in thread: Want to brew a Hofbrau on 05-04-2010 at 10:06 AM
    I'm reviving this topic. Could you suggest an all-grain or partial-mash clone recipe for this
    beer? I'm mainly concerned about the hops. Should I just use German hops like Tettnanger I'll
    be fine?

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