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02-06-2016 4:37 AM

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  • Posted in thread: My SMaSH is no longer a SMaSH on 02-06-2016 at 03:10 AM
    Personally I prefer blue painters tape to label my fermenters, after kegging I can peel it off
    and stick it on the keg without worrying about it falling off..

  • Posted in thread: Will this work? on 02-05-2016 at 11:43 PM
    Just get a racking cane on the other end of your tubing, I have a long L shaped one that
    reaches the bottom of the keg

  • Posted in thread: Fg right on but brew tastes and smells sweet on 02-05-2016 at 10:57 PM
    Did you use your refractometer to measure the fg? Refractometers cannot measure accurately with
    alcohol present, you need to use a hydrometer to measure fg...Your actual fg may be higher than
    you thin...

  • Posted in thread: Journal/Note example? on 02-05-2016 at 10:46 PM
    I also use brewtarget. After you create your recipe it allows you to print out your brewday
    instructions which give you all of the steps and timing of your hop additions etc... I tape
    that to the wall...

  • Posted in thread: Pitching yeast into apple juice for cider on 02-05-2016 at 10:33 PM
    I'm not sure about raisins, but what you could do is boil a bit of water and throw the
    remainder of your yeast packs in there, let it cool and add that. Dead yeast makes great yeast
    nutrient :)

  • Posted in thread: Us-05 stuck fermentation? on 02-05-2016 at 07:52 PM
    Not sure why you think mashing at 156-158 wouldn't be the problem, most ipas are mashed at
    149-150 for the exact purpose of lowering the final gravity. 156-158 mash temps are usually
    reserved for stou...

  • Posted in thread: 4th batch, changing up my water profile on 02-05-2016 at 07:47 PM
    Are you putting any minerals at all in the RO water? RO water is considered "dead" water, and
    unless you are brewing soft water beers like pilsner, you need to add calcium chloride and
    gypsum to give ...

  • Posted in thread: Pitching yeast into apple juice for cider on 02-05-2016 at 07:34 PM
    I wouldn't add a whole pack of yeast... I'm assuming its dry yeast because of your rehydration
    question. I would just sprinkle a quarter to a third of the packet into a gallon. It is said
    that you can...

  • Posted in thread: Freezer Cleaner IPA on 02-04-2016 at 01:59 AM
    Unless you are making a one gallon batch you will need a lot more hops to make anything
    approaching an IPA. For a five gallon batch you need a minimum of six ounces in my opinion. You
    may be able to s...

  • Posted in thread: Over attenuation on 02-04-2016 at 01:52 AM
    That fg seems very unlikely, as it would be impossible for your yeast to attenuate that far,
    and as you said you are 99% sure its not infected... I would look at how you are measuring the
    fg. Did you ...