Tiber_Brew

It's about the beer.

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Join Date:

04-21-2010

Last Activity:

08-03-2015 6:35 PM

Birthday:

7/18

Referrals: 1

Likes Given: 187

125 Likes on 92 Posts 

    ABOUT ME

  • I'm a mechanical engineer in the aerospace/aviation industry. I brew all-grain beer and some mead, but mostly beers of all styles and regions.
  • home brewing,motorcycling,snowmobiling,hockey,guitar,drums,skiing,camping,and plinking
  • Mechanical Engineer
  • Lots of stuff
  • No musicals.
  • K.R.A.E.U.S.E.N.E.R.S., ASME, SME
  • Male
  • Married
  • Upper Peninsula
  • Michigan

LATEST ACTIVITY

  • Posted in thread: 100% Oat Beer on 07-30-2015 at 09:42 PM
    In my case I had no problems sparging because i did a step mash per my original post. if you do
    a single infusion you may have trouble sparging.Sorry if I missed the answer to this previously
    in the t...

  • Posted in thread: Indoor BIAB on 07-25-2015 at 08:05 PM
    Looks great, Gavin :mug:

  • Posted in thread: Tiber's Premium Pils (1st Place German style Pilsner) on 07-20-2015 at 02:24 AM
    Looks good

  • Posted in thread: Indoor BIAB on 07-18-2015 at 06:44 PM
    With BIAB you can crash much tighter than when using a regular mash tun. Wouldn't conversion
    happen faster, with smaller particles?Yes. My step schedule I posted is for standard crush
    using a false bo...

  • Posted in thread: Indoor BIAB on 07-18-2015 at 04:20 PM
    I'm wondering if step mashes would be a good idea for smash beers as well since it should make
    a more complex flavor without those specialty malts?A step mash adds complexity more to the
    mouthfeel, no...

  • Posted in thread: Indoor BIAB on 07-17-2015 at 09:33 PM
    I should add that when using fully modified malts, avoid mashing below 138F. All the glucan and
    protein rests have been done in the malthouse, so all the brewer needs to do is perform
    saccharification...

  • Posted in thread: Mashed to low? on 07-16-2015 at 05:21 PM
    This is true only for very fine grain crushes (i.e. coarse flour). Coarser crushes will take
    longer. It's all about diffusion distances, and the larger the grain particles the larger the
    diffusion dis...

  • Posted in thread: How many gallons of homebrew in 2015? on 07-16-2015 at 05:14 PM
    15004+11 Czech Pils15015

  • Posted in thread: Indoor BIAB on 07-16-2015 at 05:11 PM
    Hey guys, thought I'd add my $0.02A step mash can give you a bit more complex mouthfeel if
    desired for a delicately balanced brew. It can also help increase attenuation, depending on
    your rests. While...

  • Posted in thread: Tiber's Perfect Kölsch on 07-16-2015 at 04:47 PM
    Looks great, Gavin. Glad it worked out for ya!

FORUM SIGNATURE
On tap: 1. IPA 2. Citrus Wheat 3. Red Lager 4. Imperial Oatmeal Stout 5.[Nitrogen] Dry Stout Primary: 1. Boh Pils 2. Boh Pils 3. none 4. none 5. none 6. none Secondary: 1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none Bottled: About 18 gallons of beer & 3 gallons of mead Kegged & conditioning: Bock x2, Dry Stout x2, Citrus Wheat, IPA, Ger Pils x2
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