Last Activity:08-14-2014 9:30 AM
Likes Given: 25
17 Likes on 14 Posts
Posted in thread: Effect of trub on longterm beer flavor on 08-08-2014 at 07:57 PM
Wanted to throw this out especially because of the emphasis on long term stability. From my
research, long term stability is well correlated to final pH of the beer and of course storage
Posted in thread: New to water chemistry on 08-08-2014 at 05:47 PM
For IPA's don't over think it. You want a nice bump of sulfate to bring out the hops. I use
gypsum which will then raise Ca. Try the light colored and hoppy. and non iodized salt will
get you really...
Posted in thread: Numbers for starter with saflager 34/70 on 08-06-2014 at 03:15 PM
Thanks. Probably will use cool wort instead of water to cool. The more I research dry yeast
cell counts and starters the more confused I get. Apparently no one agrees on the cell counts.
Posted in thread: Help with a Porter recipe on 08-05-2014 at 08:06 PM
Ed Fitz is the wife's favorite. Here is my take and it is dang close. "Gordon Lightfoot" AG75%
pale (2 row brewer briess)15% briess 80L crystal5% english chocolate5% english roasted barleyOG
Posted in thread: Numbers for starter with saflager 34/70 on 08-05-2014 at 03:07 AM
Thanks. Ok, will grab another pack. Rehydrate, right? Haven't used dry yeast in 20 years... :)
Posted in thread: Numbers for starter with saflager 34/70 on 08-04-2014 at 03:25 PM
Munich helles on deck. Was hoping someone could run round numbers and explain the logic why I
shouldn't make a 2l stater. I believe the growth rate is negatively affected. Should I just
fork over anot...
Posted in thread: 9 grams doens't seem like much... on 07-31-2014 at 06:51 PM
I think 9g is conservative. I use nearly twice that to hit 350ppm sulfate for my house IPA.
Works great and makes a noticeable improvement.
Posted in thread: Fastest start time for beer? on 07-28-2014 at 07:34 PM
I suppose you could do a no chill, but I am too chicken to do it martin. In the summer I chill
with my IC to about 80F, put the carboy in a fridge set to 50F and let it sit overnight and in
the am I a...
Posted in thread: Fastest start time for beer? on 07-28-2014 at 05:57 PM
Pitching at that high a temp will not only speed up fermentation, it will also greatly increase
the production of esters and fusels. It has nothing to do with the strain of yeast.+1 Fast does
Posted in thread: Hazy Beer is a New Thing. on 07-24-2014 at 06:28 PM
Sorry, not sure how I missed this... Finished pH to me means post fermentation but prior to
carbing. The goal is 4.5 or lower.