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05-02-2016 2:29 AM

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84 Likes on 65 Posts 


  • AB Home Brewer's Group, ESB's
  • Male
  • Single
  • Collinsville
  • Illinois


  • Posted in thread: Worst day ever!!! on 05-02-2016 at 02:22 AM
    If you're going to step mash then try doughing in at 127-131 for 20 minutes then raise to 145
    for 20 then 158 for 30 or until your iodine test is good. Then go to 168 or so for 10 and then
    sparge. The...

  • Posted in thread: What's more accurate? How much to add? on 05-02-2016 at 02:10 AM
    I'm not liter literate either, but that was a damn fine example right there. I'm a true
    believer in the KISS philosophy.Make it consistent and then enjoy the brewing part and learn
    and fine tune all t...

  • Posted in thread: What's more accurate? How much to add? on 04-30-2016 at 05:00 PM
    Instead of worrying about water amounts of the sparge try doing this. I'm not liter literate
    but for simplicity let's say you're brewing a 10 liter batch. Put 10 liters of water in your
    kettle and boi...

  • Posted in thread: Water volume on 01-05-2016 at 03:03 AM
    Yooper is right. You need to learn your equipment as they all work differently. If you want 5
    gallons at the end of your boil, be it 60 or 90, then put 5 gallons in the kettle and boil for
    the amount ...

  • Posted in thread: Low efficiency on 1st All-grain, help? on 01-05-2016 at 02:52 AM
    If 1.030 is your post boil numbers then I would say it could be 2 things. The crush at the home
    brew shop is probably on the course side to keep folks from sticking their mash. BIAB can use a
    finer gr...

  • Posted in thread: Failed To Calculate Cells in Yeast Starter on 01-05-2016 at 02:41 AM
    There are still breweries that ferment in open fermenters during the first faze then
    transferred to a closed fermenter during the carbonation faze. Relax, have a home brew!

  • Posted in thread: Uggg. Cold crash sucked up my sanitizer on 12-28-2015 at 08:41 PM
    We always cold crashed in the keg. Fill and add 20psi to set the lid and lock it. Bleed off any
    O2 on top and leave it at 20 psi. Cold crash it. Once it's at 33 degrees or so, we carbonate
    and while i...

  • Posted in thread: Beer Styles for Rum-Barrel Aging on 12-28-2015 at 08:09 PM
    We did a Rye IPA and put it in a rye barrel. Amazing. It was extremely hoppy at first but after
    5 months in the barrel it had mellowed just right! I had three kegs of it and the first two
    didn't last ...

  • Posted in thread: Could my well water affect my efficiency? on 12-27-2015 at 05:48 PM
    Unless you're doing a BIAB crushing your malt really fine destroys the husk and will stick your
    mash as you have described. So I agree, open up your malt mill. Professional breweries use
    talcum powder...

  • Posted in thread: Help going from 5gal to 10gal batches on 12-27-2015 at 05:21 PM
    My suggestion is to move to a cooler( rectangle is cheapest) for mashing and then split the
    boil volume between your 2 or even 3 pots if necessary.This would be a good way just wanted to
    remind you to...

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