Last Activity:02-23-2015 12:49 PM
Likes Given: 4
44 Likes on 39 Posts
Posted in thread: How many gallons of homebrew in 2015? on 02-23-2015 at 10:52 PM
4778.5 + 6 gallons of Chocolate Oatmeal stout = 4784.5 gallons and counting :)
Posted in thread: Favorite quick turnaround recipes? on 02-23-2015 at 09:53 PM
Quick question on the centennial blonde:The instructions state:Primary Fermentation (# of Days
& Temp): 4 days at 68 DegreesAdditional Fermentation: Kegged, chilled and Carb'd for one
Posted in thread: restart fermentation on 02-23-2015 at 06:40 PM
Just a heads up 05 will ferment just fine at 58 degrees. Now that you have warmed it up just
leave it sit another week or three to clean up and clear up then keg or bottle.
Posted in thread: Favorite quick turnaround recipes? on 02-23-2015 at 06:17 PM
I am surprised no one has mentioned Biermuncher's centennial blonde. It is arguably the number
one recipe in the HBT recipe section and is a pefect quick turn around recipe. It makes
everyone who puts...
Posted in thread: Wine equipment used for beer? on 02-11-2015 at 09:35 PM
If using plastic buckets to ferment in they should be fine if clean not scratched, and are not
holding off flavors or smell from wine. A good soak in hot water and some pbw or Oxygen cleaner
Posted in thread: Base grain 50# sacks, which ones? on 02-11-2015 at 08:51 PM
That's only possible if the stores are selling it as a loss leader (which doesn't make any
sense), or if they are essentially acting as their own wholesaler. Even $44 is quite cheap,
depending on the ...
Posted in thread: Over Pressured Bucket on 01-22-2015 at 10:00 PM
The glorious lid blow offs :) I think every homebrewer who uses 6.5 gallon buckets for big
beers experiences the lid blowing off at some point. After my first I switched to the 7.9
gallon buckets for ...
Posted in thread: Back sweeten hard cider on 01-22-2015 at 08:23 PM
If you are going to bottle it and want it sweet, you need to prevent the yeast from kicking off
another fermentation. Of course this eliminates the ability to carbonate it naturally in the
Posted in thread: Using Safale US-05 at 60 F on 01-07-2015 at 07:41 PM
And don't worry about the "peach" flavor many have referred to. Most people cannot detect it.
Posted in thread: Using Safale US-05 at 60 F on 01-06-2015 at 08:36 PM
No need to worry about it going under 60. It will ferment just fine in the mid 50's. Just be
aware it will take much longer for fermentation to complete. I had a batch go as low as 53 and
it came out ...