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11-21-2010

Last Activity:

07-04-2015 12:36 PM

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  • plymouth
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  • Posted in thread: First wort hop question on 07-03-2015 at 03:47 PM
    I left mine in. Ive just tasted my first FWH brew and its pretty good. Very smooth for the
    amount of hops and projected IBUs. I think the calculations are made keeping the hops in
    through the boil. No...

  • Posted in thread: First wort hop question on 07-03-2015 at 02:31 PM
    Should I take my hop bag out of the kettle before boiling or leave it in?

  • Posted in thread: How fast can WLP001 finish? on 07-01-2015 at 10:09 PM
    I'm glad to see someone else getting gunk on the outside of their big mouth.I wondered if I was
    the only one. I fear that if I tighten it too much I'll never get it off. That thing is a pain
    but worth...

  • Posted in thread: Homebrew club experiment on 06-29-2015 at 01:26 AM
    That's a possibility, though I'm pretty sure astringency from high PH is here to stay. Anybody
    have any experience with that? Will it fade? It won't hurt to try anyway.

  • Posted in thread: Homebrew club experiment on 06-28-2015 at 09:23 PM
    A tasting update: the IPA brewing profile tastes great at the time of kegging. Very solid, very
    drinkable. The London profile is an undrinkable mess. Incredibly astringent. It will definitely
    be getti...

  • Posted in thread: IBU's and brewing software on 06-20-2015 at 11:52 AM
    Great thanks for the info. I was unaware the ibu calculations had accounted for that.

  • Posted in thread: IBU's and brewing software on 06-20-2015 at 12:33 AM
    Does brewing software normally take into account the hops isomerization that takes place after
    the boil? I know hops still provides bitterness as it cools so I'm fairly certain most software
    won't tak...

  • Posted in thread: Homebrew club experiment on 06-15-2015 at 10:01 PM
    Baking soda is used to raise the pH of the mash. The only instance where I can see using it
    would be in counteracting acidic roasted malts. I have fairly typical water and when I look at
    my profile in...

  • Posted in thread: Homebrew club experiment on 06-15-2015 at 01:10 PM
    I used brewers friend to calculate a water profile for London Porter using 100% RO. Using
    baking soda brought my numbers in line with that style. Sorry I don't have the exact ppm
    numbers handy right n...

  • Posted in thread: Homebrew club experiment on 06-14-2015 at 11:50 PM
    I would have just stuck to the sulfate/chloride adjustments. The high mash pH could produce an
    unpleasantly astringent beer.That water recipe is just a malty profile, best for London porters
    or scotch...

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