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zach1288

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Join Date:

12-24-2009

Last Activity:

04-17-2014 10:50 AM

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    ABOUT ME

  • Pennsylvania
  • Zachary J Gordon
  • Male
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LATEST ACTIVITY

  • Posted in thread: OG affect on IBU's on 04-13-2014 at 08:16 PM
    I overshot my OG today because I boiled off more than I anticipated. Will this affect the IBU's
    in the finished beer? I was shooting for 1.056 and ended up with 1.062.Thanks,Zach

  • Posted in thread: Low on DME, starter size? on 03-19-2014 at 03:04 PM
    Two options: pitch is, and let it ride. Might be a little more.... characterful..... Than you
    intended, but whatever.Option 2: make it a bitter, lower the gravity to ~ 1.035 or 1.040 and
    make it a bit...

  • Posted in thread: Low on DME, starter size? on 03-19-2014 at 02:52 PM
    Assuming 80% viability, you're going to pitch around 0.32 million cells/ per mL-dP, which is an
    underpitch of the commonly accepted 0.75 for ales and 1.5 for lagers. To answer your question,
    it will f...

  • Posted in thread: Low on DME, starter size? on 03-19-2014 at 02:41 PM
    Any other opinions before I pitch this today?

  • Posted in thread: Low on DME, starter size? on 03-19-2014 at 01:34 AM
    Anyone?

  • Posted in thread: Low on DME, starter size? on 03-18-2014 at 10:24 PM
    I'm brewing an ESB tomorrow. It's OG is 1.053. I was going to make a 1L starter but I was low
    on DME, so I made a 600ml starter instead 60grams DME/600ml of water. Will this be enough? The
    yeast is Lo...

  • Posted in thread: Stout drying out mouth. on 02-05-2014 at 07:32 PM
    That's pretty hot for a sparge. What was the ph? If the PH was way high along with sparging at
    over 170F, you can get that astringency.Did you fly sparge? You can also get it from
    over-sparging (presu...

  • Posted in thread: Stout drying out mouth. on 02-05-2014 at 07:26 PM
    Tannin extraction, perhaps? What were your mash and sparge parameters?I mashed at 158F and
    sparged around 173F.

  • Posted in thread: Stout drying out mouth. on 02-05-2014 at 06:37 PM
    Has anyone had experience with a stout drying their mouth out? It's not a dry stout. It
    finished at 1.022 but leaves you with cottonmouth in the aftertaste?

  • Posted in thread: Cold brew coffee amount on 01-28-2014 at 05:55 PM
    I have a stout that I'm going to keg tomorrow. I have 5oz of coffee beans cold brewing in 2
    cups of water in a french press. How much of this should I add to a 5 gallon batch?Thanks,Zach

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