Last Activity:07-23-2008 1:46 PM
Posted in thread: Skimming kraeusen from a lager on 07-17-2008 at 01:03 AM
ok...well that might be the case then. I was reading the portion on "Late Kraeusen" on page
184. But what you're saying makes sense. As you said he may have been referring to open
Posted in thread: Skimming kraeusen from a lager on 07-16-2008 at 10:28 PM
I'm reading Gregory Noonan's book, "New Brewing Lager Beer"... In it he advises than the
kraeusen should be skimmed after high kraeusen to prevent it from settleing back into the beer,
which could imp...
Posted in thread: Dry yeast for Saison? on 07-15-2008 at 12:44 AM
sorry to hear about your son-in-law...hope he's ok.
Posted in thread: Dry yeast for Saison? on 07-14-2008 at 03:18 AM
what did you end up doing with regard to the 2 yeast strains? Did you use them both?
Posted in thread: Adding 5 Star 5.2 to mash on 07-10-2008 at 02:45 PM
I'l be brewing on Saturday and will be using 5 Star 5.2 for the first time. I understand that I
am to add it after dough-in, but I have questions related to how much to use and how to add
it.1.) One t...
Posted in thread: How fast should I run my stir plate? on 07-09-2008 at 09:51 PM
Working with my starter and am about to run my stir plate for the first time. What are the
visible signs I should be looking for to indicate to me that I am running it at the right
speed?Thanks in adv...
Posted in thread: 1 gallon starter question on 07-08-2008 at 08:22 PM
If I want a to make a gallon starter, should I make a quart of starter wort and pitch the yeast
from the smack pack first and then every so often add another quart until I reach a total
volume of 1 ga...
Posted in thread: How much O2 do I put in my wort before adding yeast? on 06-30-2008 at 10:41 PM
I picked up a bottle of O2 from the local gas supply company. If I use it to put O2 into the
wort, how much is enough? Do I add for a certain amount of time, or is there just an art to it?
Posted in thread: Ideal ambient temp for lager fermentation temp? on 06-30-2008 at 05:08 AM
I'm brewing a lager that I will want to ferment in the 46-58 degree range. In order to have
fermentation occur, at what degree should the ambient temp be? Or more precisely, how many
degrees will ferm...