Last Activity:07-27-2015 8:51 PM
1 Likes on 1 Posts
Posted in thread: TYB Funktown Experiences? on 03-09-2015 at 02:40 PM
Has anybody used Funktown in a higher gravity IPA? Any tips? My only batch with Funktown to
date was a relatively big IPA (OG 1.075). I did a 60 minute mash at 150 and also tossed in 8oz
of dextrose a...
Posted in thread: Long term aging in sanke keg on 01-18-2015 at 08:11 PM
For what it's worth, I have two on the go right now (one lambic one Flanders Red) and used #11
stoppers with airlocks. It seems to work fine though I'm only a couple of month in right now.
Posted in thread: Seeking Solera Advice on 11-29-2014 at 01:20 AM
Great news. I assumed that this was the case, but wanted a second opinion before going ahead
with this. I've been brewing regularly for a number of years but am totally new to brewing
sours. The initi...
Posted in thread: Seeking Solera Advice on 11-28-2014 at 12:17 PM
Greetings, For a little while now I've been keeping my eyes out for a used 15 gallon wine
barrel to fill with Flanders red, pulling off an annual 5 gallons. I'm getting a little tired
of searching, so...
Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 07-16-2014 at 10:50 AM
Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 04-11-2011 at 07:53 PM
Posted in thread: Late Addition Extract? on 11-06-2010 at 12:02 AM
For what it's worth, in Brewing Classic Styles John Palmer recommends adding the late addition
at flame out. That's the way I've been doing my partial mashes for the last year and a half.
Posted in thread: Mead Must Gone Bad? on 08-10-2010 at 11:06 PM
14 pounds of honey in 5 gallons of water should of gotten you a higher OG than 1.090.I made a
traditional mead a while ago with 15.4 pounds of honey and 5 gallons of water which had an OG
of 1.096. Th...
Posted in thread: Any good partial extract recipes? on 07-15-2010 at 02:33 AM
Posted in thread: Crystal 120 and attenuation on 07-15-2010 at 12:12 AM
I recently made a partial mash Arrogant bastard clone which contained a pound and a half of
crystal 120. Nottingham yeast took it from 1.070 to 1.013, so I would say the crystal alone is
not to blame.