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Messages - jds357

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Yeast and Fermentation / Re: PH and yeast ( fermintation)
« on: July 11, 2013, 02:32:02 AM »
What temp are you mashing in at?  It could be that there are too many non-fermentables in your wort.

General Homebrew Discussion / Re: Refractometer Sale
« on: July 08, 2013, 11:58:31 AM »
That refractometer sure didn't get very positive reviews. Kind of apprehensive after reading some of those. Usually there's one or two bad reviews, but that one has quite a few.

I was reading reviews that mainly said things about the order being wrong or the refractometer not coming with a hard case.  For $20, its pretty hard to beat.  I'll also send it back if it's not what was specified.

General Homebrew Discussion / Re: Refractometer Sale
« on: July 07, 2013, 11:59:51 AM »
Great post.  I got one too. lol

The Pub / Re: I am really disappointed in Sam Adams
« on: July 06, 2013, 04:26:13 AM »
Wow... Major face palm that fox even reported this... what a joke.  Decent commercial overall, but do they really need to advertise on public television? 

General Homebrew Discussion / Re: 1st All grain today
« on: May 25, 2013, 09:42:18 PM »
In the future you can skip a step mash with that kind of grist.  It's unnecessary and could be detrimental.


+ 1.  I'd do an infusion mash at 152 - 154 depending on your goal for the gravity and body

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 05, 2013, 05:48:40 AM »
Does anyone know if this is the same item that is available pre-order on Amazon?

It is and it's actually available for substantially less. (55$) Also, if you have amazon prime, free shipping.  Great deal on a book that's MSRP is 90$

General Homebrew Discussion / Re: AHA Membership
« on: January 04, 2013, 12:12:34 AM »
I have already paid for the membership ten times over with all of the discounts I get from it.  So... YES it is worth it. 

General Homebrew Discussion / Re: Running wild
« on: January 04, 2013, 12:10:33 AM »
From articles I've read, beers that are dark and low in alcohol content are the healthiest for you.  New studies show that one dark beer a day has great health benefits.  As far as post workout... I think the best way to find out is to experiment for yourself ;)

Ingredients / Re: Need more hop "nose"
« on: January 03, 2013, 05:55:50 PM »
I'd say the equivalent to a wine glass in the beer world is a tulip glass.  Those are great for IPAs

Ingredients / Re: Need more hop "nose"
« on: January 03, 2013, 04:39:44 PM »
If you're doing 10 gal batches, I'd use at least 4oz of hops for dry hopping.  7-10 days is a good amount of time, up to 14 days.  Remember after dry hopping the sooner you drink it the better for aroma. 

Yeast and Fermentation / Re: An alternative to starters
« on: December 19, 2012, 09:57:27 PM »
Saying that yeast starters are too costly is not a great argument to use this method.  I can see the good in this technique but I probably wouldn't do this unless I had a closed circuit system or a completely sterile environment.  Yeast starters are too easy not to do.

General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?
« on: September 15, 2012, 08:16:02 AM »
I got mine in the mail yesterday.  It is an awesome book!

All Grain Brewing / Re: Dough-In
« on: July 29, 2012, 08:29:12 AM »
For AG what is the proper water temp for dough-in?

I like to Dough in ten degrees above my saccrification target temperature (+/- 1 degree).  I do this to allow for the temperature differences between the grain and water.  The final temperature is my target temperature and I go right into saccrification.  My results have been very consistent doing it this way.  But that's what works for my system...

+ 1 for Beersmith!  Before I bought it I downloaded multiple free trials of brewing software.  I found that beersmith was user friendly and the best for the price.

The Pub / Re: song title game
« on: June 08, 2012, 03:57:46 PM »
Slap her ass and ride the wave in - Deadwater Drowning.


All Grain Brewing / Re: protein rest... 122F or 133F?
« on: May 26, 2012, 04:25:37 PM »
According to Gordon Strong's book, "Brewing Better Beer" protein rests work in the range 104* to 140* F, but is most active between 122* and 131* F.  When I do a protein rest, it is normally at 131* F for 10-15 minutes. 

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