Last Activity:03-03-2014 6:15 PM
Likes Given: 48
10 Likes on 10 Posts
Posted in thread: Too much yeast in secondary? on 02-27-2014 at 06:03 AM
If it were very minute thats one thing. But this is the most ive ever brought over into the
secondary...182427Sent from my iPhone using Home Brew
Posted in thread: Too much yeast in secondary? on 02-27-2014 at 05:42 AM
So I transferred my american barleywine over to secondary, OG of 1.099. As I was doing so, I
kept the siphon as low as possible because I really wanted to get every last drop. i guess this
Posted in thread: Year old belgian yeast in a starter. Step up or not? on 02-22-2014 at 01:33 AM
bump it up!
Posted in thread: Year old belgian yeast in a starter. Step up or not? on 02-20-2014 at 03:35 AM
So about 4 days ago I made a 1.8 liter yeast starter with some wyeast belgian stout yeast that
was about 13 months old. It took until today to start visibly fermenting and it had been on the
Posted in thread: How will DME effect my all grain recipe? on 02-13-2014 at 08:57 PM
Hey guys, so heres what happened. I am in the process of brewing my first brett beer, an
american hopped saison. I was calculating my preboil gravity and thought that I was going to be
way under, not ...
Posted in thread: Ideal Barleywine Fermentation Schedule? on 02-07-2014 at 04:40 AM
Thanks for your valuable input Matteo. I will be picking up a 6 gallon carboy soon. On another
note, what volumes of CO2 do you guys think is best for an American Barleywine? The Northern
Posted in thread: Adding almonds to beer? on 01-25-2014 at 01:14 AM
So I brewed an oatmeal brown ale a few weeks ago and plan to add bananas to it. My friend also
wants me to add some "toasted almond flavor" to the beer and I think it sounds like a great
idea. I would...
Posted in thread: Ideal Barleywine Fermentation Schedule? on 01-25-2014 at 01:10 AM
Hello everyone, so here's the deal... I brewed an American Barleywine about 3 weeks ago that
hit an OG of 1.099. It is a 6 gallon batch and has been sitting in the primary carboy since
brew day. I wou...
Posted in thread: Added irish moss after flameout. Am I ok? on 12-23-2013 at 08:23 PM
Im hoping that the 5 minutes or so at 180F was enough to kill anything that could cause
problems. Anyone else have any input?
Posted in thread: Added irish moss after flameout. Am I ok? on 12-22-2013 at 10:39 PM
So I just brewed up a huge barleywine and as I turned on the chiller, I realized that I had
forgot to add the irish moss. Without thinking, I added it quickly while the wort was still at
180F and let ...