Last Activity:06-24-2007 3:21 PM
Posted in thread: Accidental venture into partial on 10-26-2006 at 03:31 AM
Cheyco's skinny but he's tough. Had a turd come out sideways once and he didn't scream or
Posted in thread: Oaked Irish Red on 07-11-2006 at 05:30 AM
Nah... keep the oak, man. It comes out pretty interesting. I've always added oak to the
primary, and just kind of boiled up the chips in a pint of water... used wine-making oak no
trouble at all... se...
Posted in thread: Is this ready to bottle? on 05-27-2006 at 08:52 PM
It's probably ready. It will continue to send bubbles through the air lock for quite a long
time, as diffused CO2 escapes the solution. If it's covered, you won't be hurt by leaving it
another day or ...
Posted in thread: 1st batch in the pressure keg, wonderful... on 05-20-2006 at 03:01 AM
Vinegar flavour means infection, usually.
Posted in thread: Please Help! on 05-20-2006 at 03:01 AM
Is the krausen foam gone?
Posted in thread: I think I broke my pectin... on 05-19-2006 at 01:42 AM
Maybe we swapped carboys... I can't get the blueberry aftertaste outta my Gewurztraminer...
Posted in thread: Fuggles whole hops - yellowish green? on 05-14-2006 at 08:56 PM
Whole hops can be yellowy because they are full of the little globbets of resin that we are
after. And no, they don't smell like pellets, they smell like hops. You won't ever go to
pellets again, I wo...
Posted in thread: Walker's HGPAG on 05-14-2006 at 08:55 PM
I thought the more important result of the day was the advent of spicy sausage burgers, to be
honest. The beer thing is nice, but it's improved by spiced meat.... a beautiful harmony.
Posted in thread: Walker's HGPAG on 05-14-2006 at 06:33 PM
I didn't puke in the wort, so don't complain. And besides, if you hadn't handed me the
sillymacher bock of yours as pint #2 I probably would have gone the distance! Anyway, that
recipe went together r...
Posted in thread: Bordeaux Winemakers Reveal What's in the Bottle (WSJ Article) on 05-14-2006 at 06:27 PM
I think the Continental wine makers have been hit real hard by the Chilean and Australian
producers, who have managed to consistently make far better wine by some standards than the
thin, acidic stuff...