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10-12-2012

Last Activity:

04-12-2013 12:00 PM

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LATEST ACTIVITY

  • Posted in thread: Coffee on 04-10-2013 at 12:14 PM
    How do I ensure that it remains caffeinated and doesn't loose strength? Is simply being sealed
    enough?

  • Posted in thread: Coffee on 04-09-2013 at 12:39 PM
    If you brew beer that you steeped coffee in while boiling the wort, will the end product be a
    caffeinated drink, or will it just taste like coffee?

  • Posted in thread: Carbonating/Conditoning on 02-27-2013 at 09:55 AM
    So 3 weeks primary, 3 weeks in bottle?

  • Posted in thread: Carbonating/Conditoning on 02-27-2013 at 02:03 AM
    Also, is secondary fermentation really necessary for ale or wheat beer?

  • Posted in thread: Carbonating/Conditoning on 02-27-2013 at 01:22 AM
    Also while it conditions in the bottle what temperature should it be kept at? What's best for
    both phases, I've heard different answers.

  • Posted in thread: Carbonating/Conditoning on 02-27-2013 at 01:12 AM
    What I've been doing is letting the bottles carbonate and then leave them for w weeks to
    condition. Is this okay? Do I condition the beers first and then bottle them?

  • Posted in thread: A problem on 02-25-2013 at 04:57 AM
    You're only going to lose a little flavour, colour and body, but at only a pound of grains the
    30% you chucked is going to be a small fraction of the total, extracts used, so won't make a
    huge differe...

  • Posted in thread: A problem on 02-25-2013 at 04:19 AM
    To which "crushed grain" are you referring?It's a quarter pound of "Belgian Biscuit" and .75
    pounds of Gambrinus Honey Malt, specialty grains.

  • Posted in thread: A problem on 02-25-2013 at 04:17 AM
    What if i boiled it longer?It's boiling as we speak bro.

  • Posted in thread: A problem on 02-25-2013 at 04:05 AM
    I accidentally spilled about a quarter or 30% of my crushed grain on the floor. I threw it out.
    Will this effect how my beer tastes if I end up using less crushed grain then I was supposed to
    in the k...

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