JoeFish

2,088 reputation

320

bio	website	manskirtbrewing.com
	location	New Jersey
	age	37
visits	member for	1 year, 6 months
	seen	May 15 at 4:35
stats	profile views	21

An avid, ambitious homebrewer, I'm currently brewing on an all-electric system capable of 20+ gallon batches.

	2,088 reputation	bio	website	manskirtbrewing.com	visits	member for	1 year, 6 months
320 badges		location	New Jersey		seen	May 15 at 4:35

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Dec 14	reviewed	Looks Good Good home brewing blogs
Dec 14	reviewed	Looks Good How do I improve head retention?
Dec 14	reviewed	Looks Good What software do most brewers use?
Dec 14	reviewed	Looks Good Aerating When Moving from Mash tun to Boil Pot
Dec 14	reviewed	Looks Good What type of reference beer should I use for flavor doctoring?
Dec 14	reviewed	Looks Good Sourcing empty 15gal (1/2bbl) beer kegs?
Dec 14	reviewed	Looks Good What are the easiest and hardest commercial beer bottles to re-use for homebrew?
Dec 14	reviewed	Looks Good Brewers on Twitter
Dec 14	reviewed	Looks Good How can I permanently mark my carboys?
Dec 14	reviewed	Looks Good Salty flavor in beer?
Dec 14	reviewed	Looks Good Cara Pils Dextrine
Dec 14	reviewed	Looks Good Target boil off percentage?
Dec 14	reviewed	Looks Good Good home brewing blogs
Dec 13	comment	Rescuing a weak lager fermentation That is pretty small--I try to step up to at least 1 gallon (3.8L) for liquid lager yeast. That said, if you had good activity to start with, it should be fine. The only think I might do is up the temp closer to 55F.
Dec 13	awarded	Custodian
Dec 13	comment	Rescuing a weak lager fermentation Yes, be patient. How big a starter did you make? What was your procedure? How are you maintaining temps? Optimum temp for that yeast is 50-55F--maybe your fridge is swinging a bit lower?
Dec 13	reviewed	Reviewed Is there a good way to estimate/calculate volume lost in fermentation(s)?
Dec 13	comment	Is there a good way to estimate/calculate volume lost in fermentation(s)? Just hang around and contribute and you'll have the reputation you need in no time. Welcome aboard.
Dec 13	reviewed	Reviewed Measuring yeast activity by collecting CO2
Dec 13	comment	Looking to make an Ancient Egyptian brew, but what about bittering and flavoring? This would make a fine comment on the original question, but it not an answer.