yinzer2

LATEST ACTIVITY

• Posted in thread: Anyone use Wyeast nutrient ? on 08-15-2012 at 05:43 AM
  I pitch the same amount for my starters as I do for 5 gallons. I would think the amount needed
  is proportional to the amount of yeast not the amount of wort.Interesting, but how does the
  yeast absorb ...

• Posted in thread: new march pump and therminator setup on 02-19-2012 at 05:02 AM
  There is a sticky (or a post) from the March pump dude somewhere. BobbyM(?) also has a short
  video on priming. If you need to throttle/restrict the flow do it after the pump. Have the
  output at either...

• Posted in thread: Show us your sculpture or brew rig on 02-18-2012 at 04:58 AM
  Here's what I have so far. I'm using these stands as a proofing system, if that makes any sense
  (pump placement, etc). But I really like them and I don't have space for a single set-up. The
  weight of ...

• Posted in thread: 90 or 60 min boil and why??? on 12-16-2011 at 12:17 AM
  +1 on jamil show. Listening now. They just said that half life of DMS is 36 minutes at 100 C.
  Half life at 96 C doubled. So it makes a huge difference. I have an addition question. If I am
  paranoid si...

• Posted in thread: 90 or 60 min boil and why??? on 12-15-2011 at 07:43 PM
  If you want to get some great information on DMS, listen to Jamil Z & John Palmer's Brew Strong
  podcast on it. It's free on iTunes. They break it down scientifically from all grain to extract
  applicat...

• Posted in thread: What is optimal aeration time in yeast lag phase? on 11-28-2011 at 04:09 PM
  One thing that I'm not clear on is when you aerate with the pure oxygen and a stone, is how
  much O2 actually goes into solution. From what I gather from TheBrewingNetwork is that the
  amount isn't that...

• Posted in thread: finally scored some East Coast Yeast. on 11-27-2011 at 12:12 AM
  So how often does this become available?

• Posted in thread: Saison, yeast, and pressure on 11-25-2011 at 01:35 PM
  Man...but you really seem to be going out of your way to come off as unpleasant.And that's a
  very pleasant way to put it. As to TBN they quote that most Belgian Brewers as accepting a 1:1
  ratio. The o...

• Posted in thread: Saison, yeast, and pressure on 11-25-2011 at 04:10 AM
  In case anyone is interested.Belgian beer and travel: Brasserie Dupont article in Taps: The
  Beer Magazine

• Posted in thread: Temp sensor placement on 11-23-2011 at 01:59 AM
  I have a freezer and have seen when using the thermowell that the freezer has enough cold mass
  to continue to remove heat from the fermentor after the low set point has been reached. The
  swing isn't t...