Tiber_Brew

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Join Date:

04-21-2010

Last Activity:

12-03-2016 8:35 PM

Birthday:

7/18

Referrals: 1

Likes Given: 276

223 Likes on 159 Posts 

    ABOUT ME

  • A mechanical engineer who does commercial brewery consulting on the side.
  • home brewing,motorcycling,snowmobiling,hockey,guitar,drums,skiing,camping,and plinking
  • Mechanical Engineer, Brewer / brewing consultant
  • Lots of stuff
  • No musicals.
  • Michigan Brewers Guild, K.R.A.E.U.S.E.N.E.R.S. brew club, ASME, SME
  • Worked part time at a brewery while in college, started homebrewing in 2004. Brewed over 200 all grain batches at home since. Collaboration/guest brews at Short's Brewing, New Holland Brewing, Big Lake Brewing, Keweenaw Brewing, Library Brew Pub, and more. Published twice in Brew Your Own Magazine.
  • Male
  • Married
  • Upper Peninsula
  • Michigan

LATEST ACTIVITY

  • Posted in thread: mash temperature steps - go high to low? on 12-03-2016 at 04:50 PM
    Unfortunately, step mashing doesn't work that way. Different enzymes denature at different
    temperatures, and once they are denatured, they aren't capable of conversion. Also, the enzymes
    that have pea...

  • Posted in thread: How many gallons of homebrew in 2016? on 12-03-2016 at 04:26 PM
    21488+11 Oatmeal Stout21499

  • Posted in thread: Don't fear the foam, they said... on 11-02-2016 at 09:00 PM
    It shouldn't be a problem. May this be a lesson to you to always add Starsan to water rather
    than the other way around...This ^ Same with PBW

  • Posted in thread: Water Profile for ESB on 11-02-2016 at 07:02 PM
    x and r: one concentration and a ratio; 2 degrees of freedom; y = r*xThis is how stated it
    initially.

  • Posted in thread: Water Profile for ESB on 11-02-2016 at 03:44 PM
    The point he's trying to make is that there is no 'magic' to the ratio that determines hoppy to
    malty. In fact it doesn't emphasize hops *or* malt.Sulfates give a 'dryness' to the beer.
    Chloride provi...

  • Posted in thread: Water Profile for ESB on 11-02-2016 at 02:38 PM
    I tried long and hard to get John to leave the ratio out and to leave out to play down RA and
    to put some things in which he elected not to. But it was his book after all. All I could do
    was advise.Fa...

  • Posted in thread: Water Profile for ESB on 11-02-2016 at 01:10 PM
    It's always been true. Some home brewer misinterpreted one line in a brewing text (it is cited
    in the Sticky) and started publishing the ratio thing far and wide. Once these things get
    established it ...

  • Posted in thread: Water Profile for ESB on 11-01-2016 at 10:53 PM
    This is your message...chloride to sulfate ratio is something that is best forgotten....so you
    drop in a thread with this:If a ratio of 0.23 is what's required then sulfate at 140 and
    chloride at 32 s...

  • Posted in thread: Water Profile for ESB on 11-01-2016 at 09:56 PM
    It was an attempt to get you to come to the same conclusions yourself. When that happens people
    tend to remember stuff better.Which conclusions would that be?

  • Posted in thread: Water Profile for ESB on 11-01-2016 at 09:27 PM
    Ok, makes sense. So why, then, did you suggest that I would like the lower sulfate ppm at the
    same ratio?

FORUM SIGNATURE
On tap: 1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde Primary: 1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none Secondary: 1. Brett Ale 2. none 3. none 4. none 5. none Bottled: About 28 gallons of beer & 2.5 gallons of mead Kegged & conditioning: Rye Barrel aged DIPA, Helles, Kentucky Common Current batch #: 227
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