Last Activity:09-18-2014 6:42 AM
Likes Given: 25
64 Likes on 33 Posts
Posted in thread: Ss Brewing Technologies "That's a ton of Stuff!" Giveaway on 09-10-2014 at 03:53 PM
Posted in thread: Spike Brewing 12.5gal Conical Fermenter Giveaway! on 08-18-2014 at 10:42 AM
Posted in thread: Kegconnection Complete Starter Kit and More Giveaway! on 07-17-2014 at 09:58 PM
Posted in thread: The Brew Stand Incredible Giveaway on 06-11-2014 at 02:12 PM
Posted in thread: Boulavard saison-Brett on 06-11-2014 at 02:01 PM
The character that will develop totally depends on the strain of Brett b being used. Brett b is
as diverse (if not more) a species with respect to the different strains as Sacch c. To say
"Brett b is ...
Posted in thread: Boulavard saison-Brett on 06-10-2014 at 03:52 AM
You certainly could culture the dregs, but be aware that Brett Brux is widely available, so
apart from just playing around, you don't NEED to use your dregs to get that profile.
Posted in thread: Sour Saison concerns on 06-10-2014 at 03:44 AM
Rather than something like maltodextrin, you could just throw some uncooked pasta in the
barrel. It may or may not help with mouthfeel as it is broken down, but at the very least it
will add starches ...
Posted in thread: Belgian Golden Strong C02 Volumes? on 06-04-2014 at 11:34 PM
For comparison sake, champagne is typically carbed to about 5 volumes.
Posted in thread: Belgian Golden Strong C02 Volumes? on 06-03-2014 at 05:38 PM
I wouldn't do less than 3, and believe it or not, 4 volumes would be about right if you wanted
something to resemble Duval. Just use some thick glass if bottling.
Posted in thread: Controlling Attenuation Through Mash Times on 06-01-2014 at 06:54 PM
I use a cooler mash tun and had to adjust my mash temp up the other day. I pulled about 2
gallons of wort off the mash, heated to 210, then put back into mash. This raised my mash temp
in the cooler b...