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09-30-2014 10:58 PM

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  • Posted in thread: Just got a free cooler? Will this still work for a mash tun? on 09-26-2014 at 01:05 AM
    Picture would help I don't have a hump in mine but I've always tilted it to get all the goodies
    out that shouldn't be a problem welcome to the world of all grain you looking at batch
    sparging? Sent fr...

  • Posted in thread: Open Fermenter on 09-26-2014 at 12:55 AM
    Kegs are still slightly bubbling so looking like I will either get the fg down to a drinkable
    level or I have an infection of some kind but since both are bubbling at pretty much spot on
    the same rate...

  • Posted in thread: Open Fermenter on 09-24-2014 at 02:10 AM
    Yeah I've heard different reasons for the open/shallow fermenter but they've all agreed that
    there should be a different flavor profile I'm just not completely sure it carries over to the
    homebrew wor...

  • Posted in thread: Open Fermenter on 09-23-2014 at 02:58 PM
    Pitched a pack of muntons gold yeast (my emergency go-to yeast) in each keg and almost
    immediately the kegs started off-gassing. It was actually shooting foam out the gas post on
    both within a couple ...

  • Posted in thread: Open Fermenter on 09-23-2014 at 12:40 AM
    Just read the above it should say secede not succeed.Sent from my iPhone using Home Brew

  • Posted in thread: Open Fermenter on 09-22-2014 at 08:50 PM
    I should mention that playing with brewers friend with the numbers I got that this beer went
    from an English special bitter to pretty much a Scottish 70 shilling (on the sweet side of
    that). I take th...

  • Posted in thread: Open Fermenter on 09-22-2014 at 08:41 PM
    **UPDATE**Ok a lot to go over including I think the failure of this experiment. Beer was very
    underattenuated at 1016 I roused the yeast gave it a few more days and kegged but it remained
    at 1016. Tho...

  • Posted in thread: Open Fermenter on 09-16-2014 at 07:49 AM
    Had to look up what exactly a commercial milk cooler was but if you can control temp in those
    things looks like it would be an ideal commercial open fermenter, get a couple going with a
    good top cropp...

  • Posted in thread: High attenuation with Windsor on 09-12-2014 at 10:04 AM
    I just used it and it came out with low attenuation og 1042 and gravity after a week was 1016
    (I roused the yeast hoping to drop a couple more points) I've been using Nottingham solely for
    the last ye...

  • Posted in thread: Open Fermenter on 09-11-2014 at 04:20 PM
    I'm only trying an experiment on things that have been done for centuries I know some pros
    still do this as well. If this does work out I'll be looking for a SS pan like the one posted
    on the first pa...