TheHalfDime

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Join Date:

03-01-2010

Last Activity:

05-05-2013 7:38 PM

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    ABOUT ME

  • Brewing and Drinking Beer
  • Consulting Engineer
  • Dave
  • Tool, Seether, Deadmau5, The Dead Weather, DMB, Crash Kings, Explosions in the Sky, Coldplay, Eddie
  • I dont watch much TV. I read HBT and Brew beer.
  • Yeast, Brewing Up a Business, How to Brew. Zymurgy
  • I had a friend who brewed 2 beers in college and he wound up not using his PM kit anymore. He ended up giving it to me in October of 2009 and I have been brewing ever since. Being the OCD engineer that I am, I have been learning everything that I can about the process and have about 30 batches under my belt as of 05/2011.
  • Dogfish Head 90min Clone
  • Primary 1:Empty
    Primary 2:Empty
  • Secondary 1: Empty
    Secondary 2: Empty
  • Keg 1: Imperial Oatmeal Stout
    Keg 2: Ed Worts' Apfelwein
    Keg 3: German/Ipa Experiment
  • Male
  • Married
  • Austin
  • Texas

LATEST ACTIVITY

  • Posted in thread: Window Unit Powered Chiller on 05-07-2011 at 04:23 AM
    Has anyone tried to build a wort chiller out of a window unit? Generally the evaporator coil
    temp would be sub 50 deg F. The thought would be do the following:1. Dismantle the casing2.
    Build a aluminu...

  • Posted in thread: HERMS Setup Question on 05-03-2011 at 12:06 AM
    when you need to raise the temperature of the mash, you can either heat the container it is in
    (regular method- wort pumped thru HLT), or put something hot into it (your method- hot coil in
    mash tun)....

  • Posted in thread: HERMS Setup Question on 05-01-2011 at 04:47 AM
    Quick Question: Is there a particular reason that in an E-HERMS system or similar setup, the
    mash is recirculated rather than the HLT water circulated through a heat exchanger in the MLT?
    I call it ty...

  • Posted in thread: Nottingham Starter Question on 02-27-2011 at 07:44 PM
    So does anyone use a starter with dry yeast for a big beer 1080 or so?Also, don't you get
    better fermentation and flavor after harvesting and repitching. Mr malty says the 3 generation
    is "magical". a...

  • Posted in thread: Nottingham Starter Question on 02-27-2011 at 07:40 PM
    Doing starters with first-generation dry yeast is not usually recommended. Per Mr. Malty, a
    standard 11-gram satchel has about 200+ million cells in it, plenty for beers up to 1.060 in
    OG; in fact, I ...

  • Posted in thread: Nottingham Starter Question on 02-27-2011 at 05:23 PM
    I'm curious - how big of a starter did you make? What are you brewing? Have you made a decision
    about what you're going to do with your starter?TDNothing special. Just a 1060 generic malty
    beer. Simil...

  • Posted in thread: Nottingham Starter Question on 02-27-2011 at 02:18 PM
    :off: Dry yeast is not horrible but if you are looking for a certain flavor profile from the
    yeast there are numerous fresh yeasts to use.Yeah, I know. It is one of those see what happens
    experiments...

  • Posted in thread: Nottingham Starter Question on 02-27-2011 at 02:10 PM
    I'm using a starter for 2 reasons. 1) practice 2) recipe calls for a dry yeast and with a
    starter it will be the freshest possible.

  • Posted in thread: Nottingham Starter Question on 02-27-2011 at 07:43 AM
    Sure, but you get better flavor profile from batches with a starter. And with bigger beers a
    starter is necessary regardless. The real question is about the temp. Not the need for a
    starter.

  • Posted in thread: Nottingham Starter Question on 02-26-2011 at 11:41 PM
    Quick question: I am working on my first starter and think that I may have run into an issue
    with temperature. I pitched about 6hrs ago and think that the stir plate is driving up my temp.
    It is sitti...

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