Last Activity:07-24-2016 8:43 AM
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3 Likes on 3 Posts
Posted in thread: Puzzled... on 07-23-2016 at 05:34 PM
Sounds like you under pitched and started a bit too cool, did you aerate? I think your yeast
just got tired for a bit and are finishing up, I would give it a gentle swirl and let it sit
until the end ...
Posted in thread: First AG today...iodine converstion test question on 07-23-2016 at 05:13 PM
Never done an iodine test. I've seen too many people messing with it and getting false
readings. Too much stress. And as Yooper pointed out, todays malts are ready to go. I just
taste test at 30 60 an...
Posted in thread: mash issues today... ideas? on 07-23-2016 at 06:38 AM
Did you cool your wort down to 68F to measure the gravity? If you were still at Mash temps your
reading of 1.029 would really have been 1.045. It's also possible that your efficiency was just
Posted in thread: Diluting with water immediately prior to fermentation on 07-23-2016 at 04:35 AM
If you can boil 8 gallons without boilover, I would do it and add 2 gallons of distilled water
for 79c apiece. Wipe the cap with starsan. It's boiled and ozonated shouldn't need to do
Posted in thread: Raisins for carbonation? on 10-05-2012 at 01:20 AM
Many raisins are covered in sulfur/sulfates before drying. Helps control wild yeasts, but might
prevent the yeast in the bottle from carbonating at all. Personally if i tried this i would use
Posted in thread: Hefe Carbonation - TastyBrew? on 09-22-2012 at 08:38 PM
i just used the tastybrew calculator for a hefe and it has crazy carbonation... no bottle
bombs, but its almost impossible to pour one without 80-90% head on the first glass.... better
to be overcarbo...
Posted in thread: Please help me name my brewery! on 08-01-2012 at 06:37 AM
Why not Wesbray Brewing Company? Sounds to me like something one might hear in london, and it
reminds me of West Bay in Canada. Plus, you've already come up with it...
Posted in thread: Insanely fast Nottingham fermentation? on 07-19-2012 at 03:14 PM
Effect of Pitch Rate on Beer FlavorPitch rates, in addition to strain, temperature, and
gravity, make a dramatic difference in the final flavor and aroma profile of any beer. The
pitch rate will have ...
Posted in thread: not-too-dry irish stout on 07-10-2009 at 08:08 PM
I was trying to come up with a dry stout that would have more chocolate flavor and less coffee
flavor than most of the recipes i keep finding. I also wanted to try the simpsons extra dark
Posted in thread: Too much dms on 05-29-2009 at 09:47 PM
Gambrinus Honey Malt. 20-30° L * 7 lbs. Wheat Malt Syrup * 1 oz. cascade (60 min) * 1 oz.
Cascade (15 min) * maltodextrin (15 min) * Safale US-05. Optimum temperature: 59-75° F.I
followed the recipe a...