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Join Date:

07-23-2008

Last Activity:

03-22-2012 10:25 AM

    ABOUT ME

  • San Bernardino, CA
  • Hops good.
  • Beer & some other
    stuff
  • Employee, O'Shea Brewing Co
  • Matt
  • Too many to mention!!!!
  • OaksterDAMN Barleywine
  • Soon!!!! Keezer almost complete!
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: using crystal malt in starter wort on 09-18-2011 at 05:17 PM
    You could, but it would be almost pointless. Crystal malts are for flavor, and you'd be adding
    them to something you aren't going to drink. Also, they're going to add little fermentable
    sugar, so they...

  • Posted in thread: "WILLIAM'S OXYGEN AERATION SYSTEM" Does it help? on 08-27-2011 at 03:28 PM
    Yes, oxygenation is definitely worth it, but if you aren't making good starters yet, I would
    focus on that. Having an appropriate sized pitch of healthy, viable yeast is much more
    important than aerat...

  • Posted in thread: Single Infusion Oktoberfest, is melanoidin malt needed? on 08-27-2011 at 03:23 PM
    Decoction is controversial enough that you won't get a straight answer here. I personally am in
    the camp that if you focus on a perfect fermentation, you'll make a great beer. For my
    Oktoberfest that ...

  • Posted in thread: rye burbon for oaking? on 08-15-2011 at 03:38 PM
    It really depends on what rye whiskey you choose. Some ryes are much closer in flavor to
    bourbon than others. That said, I love using rye whiskey to oak my big beers (it works
    especially well in Engli...

  • Posted in thread: Sour Cherries in SoCal or online? on 07-18-2011 at 11:24 PM
    I have a sour beer that is ready to be fruited, and I'd like to use sour cherries.
    Unfortunately, all I can find locally (so far) is bing or other sweet varieties. Does anybody
    in SoCal know here I ca...

  • Posted in thread: Using same yeast cake for multiple batches on 04-25-2011 at 09:04 PM
    As far as the sanitation issue goes, the problem is that every beer is going to have bacteria
    in it to one degree or another. If you have good sanitation practices, the amount of said
    bacteria remains...

  • Posted in thread: Label Removal Thread on 03-30-2011 at 03:38 PM
    Just de-labeled some champagne bottles for my Saison with the Oxyclean method. The Fantome
    labels literally slid right off, the Upright beers required some delicate peeling, but left
    little residue, a...

  • Posted in thread: WLP 630 Limited Release Berliner Weisse on 03-21-2011 at 09:52 PM
    I have a Small Batch of berliner weisse that I used this yeast with going right now. I kept it
    in primary for about 6 weeks and it'll probably be in secondary for another 4 or so. I pitched
    the whole ...

  • Posted in thread: 2011 AHA NHC - whatcha got? on 03-21-2011 at 09:25 PM
    I'm sending out my Imperial IPA (gonna be tough in San Diego!), Belgian Golden Strong and
    Hefeweizen.

  • Posted in thread: Is there an anti-gelatin? on 03-21-2011 at 08:53 PM
    Add a dash of a super low flocculating yeast like a Hefe or lager yeast. Unfortunately,
    everything falls out with time.

FORUM SIGNATURE
Check out my blog: Small Batch Brewing, and/or follow me on twitter @SmallBatchBrew And watch my show! www.NewBrewThursday.com Primary: Secondary: Sour Red, Saison Tarté Noire, Flemish Red A/B, Flemish Oud Pale, Sour Experiment A/B/C/D Kegged: Summer Spiced Saison, Rakau Pale Ale, Saison d' Tablé, International IPA, Belgian Witbier Bottled: OaksterDAMN Barleywine, Saison Noire, Royale with Cheese, Awkward Encounter Wild Ale
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