Last Activity:04-23-2013 5:43 PM
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Posted in thread: Need a little help with my Tangerine wheat experment. on 11-27-2012 at 11:02 PM
Interesting situation, it seems like your fementation is taking to long. Normally, my
fermentations take between 4 - 7 days to reach the target of 1.010. Are you still getting
consistant bubbling or h...
Posted in thread: So who's brewing this weekend? on 11-12-2012 at 08:21 PM
Brewed a Pliny the Elder clone beer this weekend. I got a lot the hops used from the Russian
River brewery website and got ideas about the malts from fellow brewers as well as the hop
profile. Here is...
Posted in thread: Mailbock / Helles Bock with rich Italian food on 07-27-2012 at 08:25 PM
Hi,My friend is a great Italian cook and he makes a red sauce that is out of this world. He
asked me to make him a beer that would compliment his strong red sauce. I did a little research
and haven't ...
Posted in thread: Need a little help with my Tangerine wheat experment. on 06-20-2012 at 05:51 PM
Finally I believe I have achieved nervana with this Tangerine wheat experiment. I found out by
adding between .3 - .5oz (8.5gm - 14gm) of tangerine extract during cold conditioning of the
Posted in thread: Places to fill corny keg in Portland, OR? on 11-10-2011 at 06:52 PM
Hi,This is kind of a late response to this post but I am in contact with Migration Brewing on
Glisan Street in Portland and they do full kegs. am currently making arrangements with them
to fill my 1...
Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 09:26 PM
Thanks Revvy for the great information. The charts you posted will be very helpful in the
future. The one thing you brought up that I hadn't thought about is the amount of Co2 already
in solution afte...
Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 06:09 PM
Yes, BBL you and I are on the same plane on this. Different mash temp ranges will certainly
change the FSG because of unfermented sugars. But I do know that given enough time, yeast will
Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 04:20 PM
Shoot, I put this in the wrong forum. It should have gone into the Bottling/Kegging forum.
Sorry about that.Trip
Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 04:18 PM
Hi guys,I have been trying to research information regarding how much priming sugar to use for
bottle conditioning at different stages of final gravity. What I mean is that if you have a
beer with a f...
Posted in thread: β-glucanase rest on 09-06-2011 at 10:55 PM
From my past attempts, I agree with your guys. I was treating a formula as finite when in fact
it is simply a guideline and only with experience can you attain your target temps. I am sure
glad I got ...
Strong Belgian Ales (formulated recipe of Matilda from Goose Island Brewery, Chicago IL)
Bavarian Weiznbier (formulated recipe of Paulaner Wizenbier from Munich, GR)
Hefeweizen (formulated recipe of Widmer Hefeweizen, Portland OR)
Amber Ale (formulated recipe of Hammerhead IPA of McMennamins Pubs, Portland, OR)
Amber IPA (formulated recipt of Stone IPA from Stone Brewing Co., Escondido, CA)
Bourbon Vanilla Porter (formulated from multiple recipes for my own taste)
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