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03-01-2012

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06-23-2014 1:14 AM

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  • Alberta

LATEST ACTIVITY

  • Posted in thread: Lager fermentation question on 06-17-2014 at 01:38 PM
    You are rightGreen apple flavour is acetaldehyde, an intermediate step in the formation of
    alcohol. The beer needs more conditioning time. I plan to lager for 5 to 6 weeksThanks

  • Posted in thread: Lager fermentation question on 06-17-2014 at 06:23 AM
    After 18 days in the fermenter at 50F I took my Munich Helles out for a diacetyl rest. The
    carboy spent 3 full days at room temp. The temp probe read 62F. The gravity was 1.012 which was
    the target. T...

  • Posted in thread: Lager fermentation question on 05-23-2014 at 05:08 AM
    Good point about racking after the diacetyl rest. Thanks

  • Posted in thread: Lager fermentation question on 05-22-2014 at 04:42 AM
    Thanks everyone!Should I keg the cold fermented Helles then let it rise to room temp outside
    the freezer over a few days then put it back in the freezeer with other kegged beers and drop
    the temp down...

  • Posted in thread: Lager fermentation question on 05-21-2014 at 09:17 PM
    I just brewed my first lager, a Munich HellesI have one chest freezer with a Ranco temp
    controller. The lager is fermenting in there at 10C and my finished beer is in the freezer too.
    When it is time ...

  • Posted in thread: Sharp's Doom Bar Clone on 05-15-2014 at 03:39 PM
    I never got around to making the Doom Bar clone.Now that you bring it up, I should give it a
    try. I am not a good extract brewer, so my advice will be of questionable value. I have much
    more experienc...

  • Posted in thread: Reverse Osmosis water for extract Brown Porter? on 01-23-2014 at 05:41 AM
    In extract brewing,For a malty beer like porter, is it a good idea to add some calcium
    chloride? Ca to help the yeast do their thing and Cl to enhance the malty flavour?Would
    addition of CaCl just mak...

  • Posted in thread: Reverse Osmosis water for extract Brown Porter? on 01-23-2014 at 03:37 AM
    Hi AllI am going to brew Jamil Zainasheff's Brown Porter (extract version, full boil) from the
    Brewing Classic Styles book. Can I use just reverse osmosis water? Will enough calcium be
    present for the...

  • Posted in thread: Using the yeast cake on 01-15-2014 at 10:33 PM
    So, My American Pale Ale is fermenting in the 6 gallon Carboy. The yeast is WLP-001. Can I just
    put new wort into the carboy after I transfer the current beer to my keg?The American Pale is
    moderately...

  • Posted in thread: Yeast advice for American Pale Ale on 01-10-2014 at 06:26 PM
    Thanks for the tip

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