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TheMerkle

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Join Date:

08-16-2012

Last Activity:

08-01-2015 6:50 PM

Age:

30 years old

Likes Given: 5

8 Likes on 7 Posts 

    ABOUT ME

  • Ginger extraordinaire
  • Brandon Merkle
  • Belgian Dark Strong Ale on cherries, Weizenbock, Best Bitter
  • Cold Crashing Kristalweizen
  • Tropihop IIPA, Unfiltered Hefeweizen
  • Male
  • Single
  • Jacksonville
  • Florida

LATEST ACTIVITY

  • Posted in thread: 1.047 - 1.014: Yeast stressed out? on 07-30-2015 at 03:01 PM
    You're at 71% attenuation; within the range expected of the strain.

  • Posted in thread: Reusing yeast on 07-29-2015 at 04:18 PM
    Yooper, do you ever save/reuse dry strains?

  • Posted in thread: 1.006 final gravity pale ale on 07-29-2015 at 01:34 PM
    88% on US-05 with such a fermentable grist isn't unlikely. I wouldn't necessarily expect
    another batch to do the same, but I don't think anything is wrong.

  • Posted in thread: Reusing yeast on 07-29-2015 at 02:50 AM
    As mentioned above: if the previous beer wasn't hugely alcoholic, and it's successor isn't
    terribly mild mannered, just dump it on the cake.

  • Posted in thread: Can you brew a Quadrupel with basic beginner's equipment? on 07-29-2015 at 02:43 AM
    The simple answer is "yes". There are extra steps you could take and techniques you could
    employ (that will each require additional equipment), but that's the whole thrill of this hobby
    is finding the...

  • Posted in thread: Sour mashing technique on 07-28-2015 at 07:58 PM
    It won't move. When not in use, the water moves only by convection and sitting a full corny on
    the seat is perfect so that it will be 90% submerged but not floating.

  • Posted in thread: Sour mashing technique on 07-28-2015 at 07:03 PM
    Ah, so still using bugs to sour first, then killing the bugs and clean fermenting after. My
    primary goals here are quick sour and uninfected equipment... and if I understand right, using
    the method yo...

  • Posted in thread: Sour mashing technique on 07-28-2015 at 03:24 PM
    Hey guys, Ive been reading a lot about sour mashing and I think I'm ready to attempt a Berliner
    Weiss. I was just curious if my intended strategy sounds solid to you all. The plan is to mash
    about 7 o...

  • Posted in thread: Road trip - good breweries? on 07-28-2015 at 01:34 PM
    I believe Toppling Goliath is up that way.

  • Posted in thread: Water ? on 07-28-2015 at 01:32 PM
    My $0.02 days to use Ro/Di water either way, despite it being devoid necessary minerals from
    the source. If you're using extract kits the minerals for the correct flavor are already in the
    syrup, and ...

FORUM SIGNATURE
Primary: Kristalweizen from same recipe as hefe Kegged: Tropical fruit IIPA, First hefeweizen Planned: Weizenbock, Best Bitter
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