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07-25-2012 3:52 AM


  • San Luis Obispo
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  • Posted in thread: A question about enzymes on 06-01-2012 at 02:39 PM
    You need to be careful because if you try to ferment a wort that is 75 or 80% rice you have
    very little yeast nutrients that are normally provided by the malt so I would suggest buying
    some yeast nutr...

  • Posted in thread: Is the protein rest useless ?! on 06-01-2012 at 05:43 AM
    This is an interesting question because there a some people that believe that the amount of
    protein breakdown that can happen in a protein rest is next to none. The reason being is that
    the enzymes ar...

  • Posted in thread: Major Breweries mix their mash? on 02-26-2012 at 02:30 AM
    Big breweries will have a three part brewhouse: the mash mixer, the lauter tun and the boil
    kettle. The mash mixer is used to keep the entire mash at the same temperature. If there was no
    mixing mecha...

  • Posted in thread: BIAB and mash thickness? on 02-21-2012 at 05:13 AM
    Don't know what BIAB means but here is some food for thought on mash thickness. Most breweries
    will have a mash thickness of 4-5:1. This is because the more concentrated the starch molecules
    are the m...

  • Posted in thread: First "No Sparge"...why haven't I done this before? on 02-21-2012 at 04:43 AM
    This is a tactic that some breweries use because the first runnings of the mash are of the
    highest gravity. What you leave behind is small amounts of extract that are stuck between the

  • Posted in thread: I need some scientific help (enzymes and temp control) on 02-21-2012 at 04:33 AM
    Yes, you are denaturing the enzymes in the liquid you're drawing off. However, there are enough
    left to get the job done. You are not, as has been suggested doing a decotion. A decoction
    boils mostly ...

  • Posted in thread: Off Flavors in Darker Beers on 01-26-2012 at 11:38 PM
    If light beers tend to turn out well and dark beers don't, the problem is most likely
    insufficient alkalinity in the brewing water. Do you know if the brewing water has low
    alkalinity? Low alkalinity ...

  • Posted in thread: Russian Imperial Stout, need help on 10-11-2011 at 07:02 AM
    Hey all,I came up with this recipe for a Russian Imperial Stout, but I do not have brewing
    software to tell me the specific specs for the beer. If you all could give your thoughts about
    it that would ...

  • Posted in thread: Adding sugers on 05-09-2011 at 05:49 PM
    I used cloves in a beer and I added way to much. All you could really taste was cloves so start
    out really small (like teaspoon amounts) for a 5 gallon batch

  • Posted in thread: First decoction mash on 03-15-2011 at 09:10 PM
    Im curious how this method does not cause tannin extraction. Im currently reading up on
    decoction mashing and this is the most confusing part for me. I have read in so many places
    that when adding wat...