Last Activity:04-22-2016 9:55 PM
Age:31 years old
Likes Given: 5
10 Likes on 9 Posts
Posted in thread: Wort acidification AFTER lautering on 04-22-2016 at 10:53 AM
We assume that after the sparge all the soluble stuff, that is, the stuff responsible for the
buffering of the mash, is now in the wort and that, therefore, the buffering of the wort is the
same as t...
Posted in thread: Wort acidification AFTER lautering on 04-22-2016 at 10:51 AM
Why would you want a 4.5 boil pH?For kettle souring. This boil pH will encourage my souring
wort to stay off the bad nasties and only sourroz as planned.
Posted in thread: Wort acidification AFTER lautering on 04-21-2016 at 08:29 PM
So, I understand that acidifying sparge water can be tricky when you're using RO because there
is very little buffer. This is why I only acidify my mash, and I've seen good results using
Posted in thread: Homebrew Supply Keg System Giveaway on 03-03-2016 at 01:47 PM
Zombie dust clone please
Posted in thread: How to improve my dry yeast health on 01-19-2016 at 02:49 AM
Seems like the longer my investigation into people's feelings on Notty, the colder the
suggested average fermentation temps go. I've got the mild equipped with the A419 probe taped
to the carboy betwe...
Posted in thread: How to improve my dry yeast health on 01-19-2016 at 01:58 AM
Sounds good. I'll give that a try next time. Sunday, we brewed a British mild. I boiled half a
cup of tap water and left it sit on the stove and cool while we mashed and sparged. When we
Posted in thread: How to improve my dry yeast health on 01-16-2016 at 03:28 PM
What is the suggested liquid replacement for Notty? Probably a little late now, as we have a
brew day planned with Notty in the morning... but what you suggest as an alternative to Notty
in a Reaper's...
Posted in thread: Berliner gone wrong - recommendations. on 01-16-2016 at 04:18 AM
Roll with it man. Did you get a krausen before this pellicle?
Posted in thread: How to improve my dry yeast health on 01-16-2016 at 03:38 AM
Nottingham was used in the beer that shows the most off flavor. Not diacetyl, or acetaldehyde,
or phenolic. Just a kind of musty tanginess.Other strains, like US 05, have given the same
taste I can't ...
Posted in thread: How to improve my dry yeast health on 01-16-2016 at 03:26 AM
So, over the course of many batches I have changed several variables and seen pros and cons
with almost every changed variable. What I have noticed is always consistent is that anytime
I've used dry y...