Bowtiebrewery

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Join Date:

05-04-2009

Last Activity:

12-10-2014 9:08 AM

Likes Given: 1

13 Likes on 9 Posts 

    ABOUT ME

  • Avid Skeet shooter, love to brew and enjoy the little things in life.
  • Professional Fundraiser and Planned Giving Advisor
  • Jay Chmura
  • Spaceballs
  • NSSA
  • Either a Fullers ESB Clone, a porter or a stout.
  • Nothing now
  • Nothing
  • I don't bottle
  • Have a keg of Kona Firerock in the kegerator now.
  • Male
  • Engaged
  • Seymour
  • CT

LATEST ACTIVITY

  • Posted in thread: help me with serving stout faucet w/ beer gas on 11-26-2014 at 06:22 PM
    Last time I did that, was 6 years ago, and i Pre-carbed at 2 volumes (ish) for a week then
    switched to beer gas for a week at 30psi and served at that and it was perfect... If you just
    put it on nitro...

  • Posted in thread: to start or not to start, that is the question? :D on 11-25-2014 at 06:25 PM
    No problem... Happy to help.. Definitely check out www.Mrmalty.com and also just for good
    reading search for John Palmers How to Brew... Its a wealth of information.

  • Posted in thread: second partial mash - cream ale on 11-25-2014 at 03:36 PM
    In my experience, US-05 finishes dryer with I would say less of the flavors associated to other
    yeasts like Nottingham. I will agree that 1056 can sometimes clear slower, however since you
    are making ...

  • Posted in thread: Split Batch APA and Saison advice on 11-25-2014 at 03:32 PM
    Definitely around the same level of fermentability and would get you a certain crispness, but
    as far as Saison's are concerned, Pilsener malt is the go-to for that. Additionally, there is a
    certain ta...

  • Posted in thread: to start or not to start, that is the question? :D on 11-25-2014 at 02:54 PM
    So i ran it through Mr. Malty's pitching calculator and if you end up 1.5-1.6 OG you will need
    140-167B yeast cells. Given that one smack pack is 100B, you will be a little light, so I would
    say make ...

  • Posted in thread: Mixed matched grains on 11-25-2014 at 02:26 PM
    I need a little more information to see if I can steer you the right way. Depending on what
    lovibond chocolate malt you have you may want to only use a small amount. Also I'm not sure
    what you are try...

  • Posted in thread: lager yeast with american hops advice on 11-25-2014 at 02:22 PM
    Agree with above poster on the APA, but it does come down to personal preference... I've had
    lagers with some amarillo in them, but they always seem to be some form of a hybrid beer, and
    none of them ...

  • Posted in thread: second partial mash - cream ale on 11-25-2014 at 02:17 PM
    Interesting choice in the Notty yeast... I might reccomend a us-05 or perhaps WLP80 or 1056...
    I think Nottingham is not going to get you to the lower number you want... I think you are spot
    on with t...

  • Posted in thread: First IPA - several questions on 11-25-2014 at 02:13 PM
    I made the recipe seen here. Though with different liquid yeast. put into the primary
    fermenter, 5 gal carboy, and within 12 hours it was gushing, so figured out I needed a blow off
    tube. All went we...

  • Posted in thread: Yeast flavours and temps on 11-24-2014 at 07:47 PM
    It also depends on the yeast you are using... Some are naturally going to throw off a little
    more of a fruity estery note (Wiesen yeasts) Also I think S-04 is a good dry yeast that also
    will through o...

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