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Search: Posts Made By: weiht
Forum: Fermentation & Yeast 12-02-2012, 03:47 PM
Replies: 702
Views: 118,180
Posted By weiht
It finishes very low and dry without being too...

It finishes very low and dry without being too thin. I'd like to add some oats for saisons to give it body whilst finishing dry. This yeast however, finishes very dry and crisp as well without...
Forum: Fermentation & Yeast 11-18-2012, 02:49 AM
Replies: 702
Views: 118,180
Posted By weiht
This yeast is a gd introduction to saisons for...

This yeast is a gd introduction to saisons for beginners. It doesnt stall on fermentation like the dupont yeast, it finished DRY and produces a beer that is smooth and not too strong on the...
Forum: Fermentation & Yeast 10-23-2012, 08:25 AM
Replies: 41
Views: 8,072
Posted By weiht
Now this thread is giving me 2nd thoughts about...

Now this thread is giving me 2nd thoughts about conditioning my RIS in a hdpe jerry can for 6 mths as I didnt want to hold up a keg for that amount of time.

I was planning to fill the beer into...
Forum: Recipes/Ingredients 06-21-2012, 06:48 AM
Replies: 55
Views: 17,486
Posted By weiht
Hey Will, can you comment or help me out here? ...

Hey Will, can you comment or help me out here?

My guess probably chinook as a 60 mins addition probably to the tune of 30-35 ibu, then a 30 mins addition of centennial and cascades, maybe another...
Forum: Recipes/Ingredients 06-21-2012, 06:18 AM
Replies: 55
Views: 17,486
Posted By weiht
The kipling recipe on jim's is also very nice.....

The kipling recipe on jim's is also very nice.. Seems to be contributed by a brewer there. Definitely gonna brew this but probably with a wlp007
Forum: Fermentation & Yeast 06-21-2012, 05:06 AM
Replies: 35
Views: 5,655
Posted By weiht
I fermented at 11c and it went from 1054 down to...

I fermented at 11c and it went from 1054 down to 1020 in 7 days, I then proceeded to do a D.rest by raising it slowly to 14.5c over 48 hrs and it finished at 1010 by 10 days.

Its starts pretty...
Forum: All Grain & Partial Mash Brewing 05-04-2012, 03:31 PM
Replies: 28
Views: 1,436
Posted By weiht
sodium bicarbonate in the mash does help bring...

sodium bicarbonate in the mash does help bring down the acrid harsh burnt notes.
Forum: All Grain & Partial Mash Brewing 05-04-2012, 03:21 PM
Replies: 28
Views: 1,934
Posted By weiht
I'm from singapore as well, and I think we get...

I'm from singapore as well, and I think we get the muntons from the same guy. If u dont want them, I'll gladly buy them from you if they are maris otter. Every sack will definitely has weevils in...
Forum: All Grain & Partial Mash Brewing 05-04-2012, 03:19 PM
Replies: 1
Views: 216
Posted By weiht
No Sparge Qns

Hi there, Im planning a RIS no sparge brew in 2 weeks time after a porter than I'm brewing this weekend, so I can pitch the beer onto of the yeast cake.

My qns is, do i have to add more dark...
Forum: English Pale Ale 10-09-2011, 03:44 AM
Replies: 0
Views: 1,646
Posted By weiht
Firken Best Bitter

3.4kg Maris Otter
900g Munich Malt (Better if you use British Munich)

Hops
50g Fuggles 60mins
30g Willamette 20-30mins steep at 80c
30g Styrian Goldings 20-30mins steep at 80c

This is a...
Forum: Brew Science 10-04-2011, 05:50 AM
Replies: 194
Views: 40,065
Posted By weiht
OK, a question.. For lactic acid field, is that...

OK, a question.. For lactic acid field, is that liquid or powdered? The only lactic i can get is in powdered form, and I'm not sure how much to add into the mash...

It say i need to add 1ml, so...
Forum: General Beer Discussion 09-27-2011, 12:33 PM
Replies: 6
Views: 500
Posted By weiht
Drop me a pm when in town, there are i think 10...

Drop me a pm when in town, there are i think 10 micros here and I'll tell u which to avoid lol
Forum: Brew Science 09-27-2011, 04:55 AM
Replies: 159
Views: 23,296
Posted By weiht
With all the talk about the ph variance between...

With all the talk about the ph variance between the spreadsheet n the measured at room temperature, I think it's like measuring ibu where it's abt adapting the calculation into ur process, kinda like...
Forum: Brew Science 09-25-2011, 04:46 AM
Replies: 194
Views: 40,065
Posted By weiht
ajdelange - thx for your prompt and detailed...

ajdelange - thx for your prompt and detailed reply... I read in alot of places online that the difference in the mash temp and room temp affects the ph reading by abt 0.35, that is why i use 5.55...
Forum: Brew Science 09-25-2011, 04:16 AM
Replies: 194
Views: 40,065
Posted By weiht
Yes i got the v3 and its a killer... Am i right...

Yes i got the v3 and its a killer... Am i right to say that if im aiming for a mash ph of 5.2, it would be 5.55 at room temperature after adding the 0.35 adjustment?

Does all the salts added to...
Forum: Brew Science 09-24-2011, 05:02 PM
Replies: 194
Views: 40,065
Posted By weiht
I just downloaded the file and may i say that its...

I just downloaded the file and may i say that its EXCELLENT!!!

It would be great to include maybe a selection for different water profiles in terms of region or beer styles, and later maybe some...
Forum: Recipes/Ingredients 06-10-2011, 10:44 AM
Replies: 46
Views: 29,004
Posted By weiht
More of a british ale kinda of guy but after all...

More of a british ale kinda of guy but after all the raves it has received, I just to brew it. 4 days into the fv and it has dropped to 1016, and Im wondering if I shld wait till it hit fg or just...
Forum: All Grain & Partial Mash Brewing 04-26-2011, 01:41 AM
Replies: 41
Views: 14,943
Posted By weiht
Too fine a crush can restrict the flow of sparge...

Too fine a crush can restrict the flow of sparge water washing the residual sugars. Need to ensure that the water gets good contact with the grains while washing it down
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