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10-06-2015 8:15 PM

19 Likes on 16 Posts 


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  • Posted in thread: Mold on Sparging bag =( on 10-04-2015 at 09:18 PM
    I had this happen 5 batches ago. I boiled the bag in water, rinsed it, boiled again. It is
    stained slightly but never had problems in any batch since.

  • Posted in thread: Safbrew abbaye on 09-11-2015 at 11:56 PM
    It's possible you missed the krausen entirely. This one takes off like a rocket. The 3787/530
    is a much slower fermenter.Ah, I hadn't considered that. It was only 2.5 gallon batch... I
    forgot to menti...

  • Posted in thread: Safbrew abbaye on 09-09-2015 at 02:00 AM
    Anybody use abbaye and notice a distinct lack of krausen? I have a split batch going right now
    about 1.5 days post pitch, and my 3787 is rocking a 3 inch krausen, while the abbaye is
    throwing off a to...

  • Posted in thread: Hanso's Simple Sour Cider on 08-10-2015 at 01:59 AM
    ok good, I see the little wisps of sediment at the bottom. I'd never used Lacto before so I
    didn't know if I just got a bad batch of it that was all dead. I'll take a small sample to test
    in a couple ...

  • Posted in thread: Cottage House Saison on 07-09-2015 at 01:33 AM
    At 70 degree Fahrenheit it has not been my experience that it is fast... I've only ever
    fermented this in the low 70s though. For me it has given a slow, long burn down. No explosive
    krausen, just a s...

  • Posted in thread: Hanso's Simple Sour Cider on 07-09-2015 at 01:12 AM
    Honestly I simply take a small sample with a wine thief after a week or so. It will be sweet
    but should also be sour. I also see small wisps of white-ish sediment. If you move the jug you
    will see the...

  • Posted in thread: Northwest ale 1332 experience on 07-07-2015 at 01:44 AM
    Solid cake, good for dark beers too... Loved it for my recent porter.

  • Posted in thread: Hanso's Simple Sour Cider on 06-03-2015 at 12:44 AM
    Hey Hanso, really want to try this within the next couple of days. Had a sour cider the other
    day for the first time and the sour/tartness basically fried my tongue, and I loved it! Quick
    question tho...

  • Posted in thread: Hopslam Clone on 05-05-2015 at 09:18 PM
    Newbie question as I have not brewed a beer this big before. I have a 13 gal rectangular cooler
    MLT and I have scaled up the grain bill for 62% efficiency as I am expecting a big drop off
    with this mu...

  • Posted in thread: Joe's Ancient Orange Mead on 05-04-2015 at 08:21 PM
    That stuff will rise and fall with temperature change as well as CO2 formation as it collects
    on the fermenting fruit, which physically holds its sugars in harder to get places for the


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