Last Activity:03-22-2012 10:25 AM
Posted in thread: using crystal malt in starter wort on 09-18-2011 at 06:17 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 04:28 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 04:23 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 04:38 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 07-19-2011 at 12:24 AM
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 10:04 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
Posted in thread: Label Removal Thread on 03-30-2011 at 04:38 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 10:52 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 10:25 PM
I'm sending out my Imperial IPA (gonna be tough in San Diego!), Belgian Golden Strong and
Posted in thread: Is there an anti-gelatin? on 03-21-2011 at 09:53 PM
Add a dash of a super low flocculating yeast like a Hefe or lager yeast. Unfortunately,
everything falls out with time.