Last Activity:10-07-2015 3:57 AM
Posted in thread: Mixing WLP500 (chimay) & 3711 (french saison) on 07-17-2011 at 07:42 PM
Pitched at day 3, as krausen was falling. Moved into a 75F room to finish for the next couple
of weeks. I'll have to make a note to update this thread on how it turns out.
Posted in thread: Mixing WLP500 (chimay) & 3711 (french saison) on 07-11-2011 at 08:14 AM
Was initially hoping to just rack on top of a cake of 3711 from the previous batch, however
after bottling yesterday there just wasnt much left...made a starter of the tiny bit that was
left, however ...
Posted in thread: Cherry-Vanilla Melomel on 05-21-2011 at 10:47 PM
bump - doing something very similar, how'd this turn out?
Posted in thread: Cherry Vanilla Melomel questions - when to add fruit/vanilla on 05-21-2011 at 09:08 PM
This is only my third mead, and the first where I haven't pretty strictly followed a recipe
I've found here or on gotmead...here's what I have, for a 5 gal batch:14# clover honey8# sweet
cherries 3# c...
Posted in thread: Am I in trouble? Orval dregs for a month, then bottlling on 05-09-2011 at 04:15 PM
Bottled with corn sugar, didn't use a carbonation calculatorThe previous posts aren't
completely taking into account the residual sugars from the 1.015 FG. IMO the Brett will be
able to convert most o...
Posted in thread: Am I in trouble? Orval dregs for a month, then bottlling on 05-09-2011 at 02:31 AM
Brewed up a Belgian IPA - 1.07 OG, 1.015 FG, 65 IBU'sAfter 4 weeks I pitched 2 bottles of Orval
dregs into the carboy because it seemed like a good idea at the time. Dry hopped 2 weeks later,
Posted in thread: Highly hopped Drunkel-Bock on 03-19-2011 at 07:27 AM
Ya brown sugar should go in last 10-15 minutes of the boil...or atleast thats what I do. And
I'd definitely toss atleast an oz of Hallertau or something similar at 15 minutes left in
boil...get more o...
Posted in thread: Highly hopped Drunkel-Bock on 03-09-2011 at 05:55 PM
Into the boil, then another 2/3 of a cup for bottling.Man this wasn't all that long ago that I
posted this and I already feel like this recipe is way over the top now. Funny how our
Posted in thread: triple IPA on 03-07-2011 at 02:05 AM
Chouffe Houblon is in my mind the archetype for this style, and every clone recipe I've seen
for it has sugar added. I think without the addition of sugar you wouldn't end up with a beer
Posted in thread: Looking for recipe critique - Belgian IPA on 03-03-2011 at 09:34 PM
Looking for a critique/suggestions/thoughts on this recipe...hoping to brew this weekend5.00 lb
Pilsner DME (3.0 SRM) 2.00 lb Pale Malt (2 Row) Bel (3.0 SRM) 0.50 lb Victory Malt (25.0 SRM)
0.50 lb Ar...