Last Activity:07-28-2014 12:05 PM
2 Likes on 2 Posts
Posted in thread: New England Group Buy May 2014 on 06-17-2014 at 12:24 PM
I had a similar issue, but I disassembled and thoroughly cleaned the rollers and now my mill
works perfectly again. I think the problem was that the rollers got packed with grain dust,
Posted in thread: New England Group Buy May 2014 on 06-12-2014 at 02:09 PM
BTW, I got one of the containers and they were pretty nice. IMO, definitely worth the $5.
Posted in thread: New England Group Buy May 2014 on 06-12-2014 at 01:56 PM
Theres a guy in Raynham selling 14g plastic food grade barrels on craigslist.... Anyone coming
from Raynham? I could use a couple. He wants $5 each... What a bargain.I believe that Redman
picked up a ...
Posted in thread: Lager Yeast in a Blonde on 03-17-2014 at 01:18 PM
Its an ale yeast, but Kolsch is a beer (along with Alt) that is lagered after primary.I see, so
I assume the finished beer (using a kolsch yeast) has lager-like qualities? Has anyone used a
Posted in thread: Lager Yeast in a Blonde on 03-17-2014 at 01:09 PM
Is kolsch yeast a lager (i.e. bottom-fermenting) or an ale (i.e. top-fermenting) yeast?
Posted in thread: Lager Yeast in a Blonde on 03-16-2014 at 06:00 PM
In BCS, Jamil includes his blonde ale in the "Light Hybrid" category. He states that a blonde
can be brewed using ale or lager yeast, although he says that if lager yeast is used, it should
Posted in thread: Ruthless Rye Clone Substitute on 03-13-2014 at 01:16 PM
You could also just use your Magnum for bittering as well. Matching the AA% (or adjusting the
amount used based on AA%) is more important in a bittering addition than the hop type.
Posted in thread: Blonde Ale on 03-06-2014 at 12:30 PM
Have you looked at the recipe for Biermuncher's Centennial Blonde? That is my go-to blonde ale.
Posted in thread: Fermenting W-34/70 at Top of Temp. Range on 02-28-2014 at 01:06 PM
Yeah, so far I have been very pleased with it. Last night, I sampled the Oktoberfest that I
made with the washed 34/70 and, again, no trace of any off flavors. The real test will be with
the Munich He...
Posted in thread: Fermenting W-34/70 at Top of Temp. Range on 02-27-2014 at 01:39 PM
For what it is worth, I went ahead and brewed a Schwarzbier using this yeast. It fermented at
my basement ambient temperature, which was about 56 degrees F, so the wort probably ended up
close to 60 d...