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02-08-2011

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03-19-2015 11:47 PM

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  • Posted in thread: Why do big breweries mainly create lagers? on 12-06-2012 at 06:03 PM
    +1 on Ambitious Brew. Its a great book.I found Ogle's description of the German "beer-garden"
    culture to be particularly informative. The German lagers were seen as a healthy alternative to
    the whiske...

  • Posted in thread: 1.01 final gravity, consistently on 10-31-2012 at 06:31 PM
    I'd think if you were getting down to 1.000-1.002 there is something besides safale-04 in your
    fermenter.

  • Posted in thread: Mr. Matly yeast calc. on 10-24-2012 at 06:32 PM
    There are multiple ways to get the same amount of yeast. You can pitch several packets into a
    small starter, or you can use a large starter with only one pack. The growth rate slider allows
    you to cho...

  • Posted in thread: Ommegang Hennepin Clone (w/ additions) on 10-18-2012 at 01:57 PM
    How did this turn out over time? How does it compare to Hennepin (minus the orange)? When was
    the recipe written...do you think the Forbidden Fruit is the right yeast, or was it written
    before the sai...

  • Posted in thread: Christmas ale spice advice on 10-12-2012 at 01:16 AM
    You're definitely on the right track. I make one with similar amounts, although only 1/2 tsp
    cinnamon and maybe 1/4 tsp allspice. You can always add more at bottling/kegging if you think
    it needs it.

  • Posted in thread: Wee Heavy - First Batch - Newbie Brewer on 10-10-2012 at 07:23 PM
    If you put just a drop on your refractometer, it should have cooled down to ambient temperature
    by the time you made the measurement. A drop of wort has a small thermal mass. I didnt cool the
    wort bef...

  • Posted in thread: Recipe Comments-Hoppy Red Ale on 10-05-2012 at 08:40 PM
    Two pounds of crystal malt seems like a lot. What did you wind up with for FG? Also, was the
    color right? With the crystal and the roasted barley I would have thought you'd be getting into
    "brown" ter...

  • Posted in thread: How do you actually measure your yeast before pitching on 10-04-2012 at 12:48 AM
    You can use a hemocytometer and a microscope, or you can follow this technique:

  • Posted in thread: Pumpkin Ale on 09-23-2012 at 06:28 PM
    I personally prefer my pumpkin beers without the vanilla. I'd also reduce the dark brown sugar
    to a half pound and ditch the wheat altogether.

  • Posted in thread: Gypsum and PH 5.2 Srabilizer in one batch. on 08-25-2012 at 01:02 PM
    Making a 10.5 gal batch. Any suggestions on how much gypsum to add to the boil?Without knowing
    your starting concentration of sulfate, it's impossible to know exactly. But Palmer tells you
    how much ea...

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