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06-18-2014 2:31 PM

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  • Posted in thread: Mold on outside of Berliner Weisse cap on 06-17-2014 at 04:55 PM
    I brewed a Berliner Weisse on the 5th of April. I put the lacto and sacch in at the same time
    to ferment.Checked it today and I have some mold growing on the carboy cap and blowoff tube.
    Should I be w...

  • Posted in thread: The Brew Stand Incredible Giveaway on 06-17-2014 at 04:50 PM
    Count me in

  • Posted in thread: The Great Hydra Giveaway! on 05-27-2014 at 11:50 AM
    I am in

  • Posted in thread: Rack a Berliner Weisse to secondary? on 05-09-2014 at 03:36 AM
    Do I need to worry about the yeast autolysing or whatever?Sent from my iPhone using Home Brew

  • Posted in thread: Rack a Berliner Weisse to secondary? on 05-03-2014 at 11:53 AM
    I brewed a Berliner Weisse according to Jamil's book and podcast on 4/5/14. It has been sitting
    in the primary this whole time. I checked yesterday and didn't taste much souring. Should I
    just keep it...

  • Posted in thread: Help with Chill Haze Please on 04-25-2014 at 12:31 PM
    This one was recommended on another thread was this one seem to either love or hate this one

  • Posted in thread: Basic/beginner water profile question on 04-23-2014 at 11:22 AM
    Dan, can I just say thank you. That was a concise simple way to explain a little bit what to
    look for. I am in the same boat as Liam and am wrapping my head around this and people have
    said "our water...

  • Posted in thread: Tips on Berliner Weisse process on 04-23-2014 at 11:14 AM
    You are asking if you need to boil it a second time to stop the Lacto from continuing to do
    work correct?No.Rack to a keg or bottling bucket as you would normally. If you want to mitigate
    the chance o...

  • Posted in thread: Mashout and Sparging temp questions on 04-22-2014 at 11:05 AM
    Thanks. I think there is an off flavor in all of my beers but it is fainter in say an IPA and
    no one else I give them too seems to think that there is an issue. Starting to work on figuring
    out my ph ...

  • Posted in thread: Mashout and Sparging temp questions on 04-21-2014 at 10:05 PM
    Sorry don't know what I was thinking 6-8 qts. I know that still seems like a lot to some of
    you, but that is what it takes.I am having some off flavors and in my darker (porters, stouts)
    a little tann...