Last Activity:08-22-2014 10:43 AM
Likes Given: 10
14 Likes on 14 Posts
Posted in thread: Lambic (BOS, 3rd BOS and Two Golds) on 08-26-2014 at 03:27 PM
I may rack off of the trub and into secondary after the month if that is recommended. If not
I'll just leave it on there for a year before I test it. Does anyone have any
suggestions/rejections to kee...
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 06-27-2014 at 02:34 PM
A quick answer would be appreciated since I'm brewing now, my mash is almost done and my sparge
water is not yet up to temp. Would it be ok for this to mash longer than 60 minutes?I believe
mash time ...
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 06-23-2014 at 01:54 AM
I have brewed a couple beers using US-04 and found that both beers really lacked character. I
think the only time I used Nottingham was for a cider that didn't turn out. It probably wasn't
Posted in thread: Cottage House Saison on 06-13-2014 at 07:21 PM
I'm going to make something similar to this but tweak it to use up the ingredients I've got to
hand.I'm quite new to AG brewing and have never used oats or unmalted wheat. The store where
I'm getting ...
Posted in thread: WLP565 Belgian Saison I yeast - Questions on 06-12-2014 at 05:31 PM
If I had to chose from one of your options I would say 2. You want to avoid temperatire
fluctuations which you would get with your third option.
Posted in thread: WLP565 Belgian Saison I yeast - Questions on 06-12-2014 at 05:30 PM
I put my carboys in a 20 gallon storage bin filled with water. I bought an aquarium heater for
20 bucks and simply set it to 85* and fully submerge it in the water.
Posted in thread: National Homebrewer's Conference - HomeBrewTalk Giveaway - Open to All! on 06-12-2014 at 05:23 PM
Submitted survey. I am changing frozen water bottles out every 8 hours in my swamp cooler. I am
definitely not hitting my target of 50*F. I may give up.
Posted in thread: Bringing yeast to 50*F on 06-11-2014 at 11:09 PM
This isn't the first time the recipe has been questioned on technique. Without talking to the
original author and my limited knowledge, I too do not know why - just following what was
published in BYO...
Posted in thread: Bringing yeast to 50*F on 06-10-2014 at 09:58 PM
I am using 3787 and the krausen has fallen and over the course of a week I slowly bumped the
temperature up to 78*. The recipe now calls for 2 weeks at 50*. I have the carboys in a "swamp
Posted in thread: How much hops in this recipe? on 06-10-2014 at 06:37 PM
This recipe used 3787 and suggested start it at 72 degrees. After the krausen falls slowly
raise it to 78. Every day for the last 5 days I have been bumping it up by a degree and have
finally reached ...