Last Activity:12-18-2011 8:39 AM
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Posted in thread: Evaporation rate on 05-28-2011 at 12:56 AM
Posted in thread: Stop me before I do something stupid. on 04-17-2011 at 06:17 PM
I did a bunch of brews last fall and went on a carbonating to style kick. I did a 5 gallon
batch of dunkelweizen and carbed to trhe level you are talking about. I went with 8 ounces of
table sugar. I ...
Posted in thread: Gathering a water sample for ward labs on 04-06-2011 at 02:03 AM
I am on a private well and on the Ward site they instruct that the water should be run for
several hours before taking the sample. While I understand that doing so would eliminate
elements that are in...
Posted in thread: sourdough starter not souring on 03-29-2011 at 11:32 PM
I used about 1/2 cup of starter in a 1 gallon batch. I don't really have enough to test the
gravity again if I want 3 champagne bottles worth of beer (though it'll probably be worth it
later if nothin...
Posted in thread: sourdough starter not souring on 03-29-2011 at 11:50 AM
How much levain did you add to your wort? I might try this .
Posted in thread: Red Rye Ale on 03-26-2011 at 08:09 PM
Thought I'd share...this sucker is awesome. Little heat toward the back end - next time I'll
dial down the grains to get a slightly lower ABV: mine ended up around 6+% ABV. Regardless,
Posted in thread: Ó Flannagáin Standard on 03-26-2011 at 12:24 PM
I brewed this last fall and hit my numbers exactly. I was disappointed in the thin watery feel
also. None of the comments about that appeared until I brewed it. Oh well, I still have 12 or
so bottles ...
Posted in thread: sourdough starter not souring on 03-26-2011 at 02:11 AM
I am a sourdough baker myself, and i believe that there are two diferent organisms at work in a
good starter...yeast and bacteria, which is a lacto strain. The yeast will not give you the
sour in your...
Posted in thread: Nut Brown AG on 11-06-2010 at 03:01 AM
Anybody?Well...I have never used smoked malt, but I think everything I have read says that a
little goes a long long way. 2# seems like alot...but what the heck do I know?
Posted in thread: Nut Brown AG on 11-06-2010 at 02:46 AM
Just pitched some top cropped Neo-Brittania I had been saving in a jar in the fridge. Followed
the recipe exactly, ended up at 1.060...I love BIAB.
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