Last Activity:08-16-2013 5:16 PM
3 Likes on 3 Posts
Posted in thread: 2 ounces of Irish Most in 6 gallon on 05-26-2013 at 08:16 PM
Nah, for a seaweed ale you want to get some kombu for soup--serious kelp action! Gonna have to
try that now. Thanks for taking this one for the team, komomos--now we know that not even 2 oz
of Irish m...
Posted in thread: Need Help Thinking Outside of the Box (Kit) on 05-26-2013 at 07:06 PM
As far as book recommendations go, I wholeheartedly recommend Sacred and Herbal Healing Beers
by Stephen Buhner. There's a lot of mystic fluff, Noble Savage crap, patronization and some
Posted in thread: Lactation Ale on 05-26-2013 at 05:01 PM
Sounds like a plan to me, but fenugreek...eugh. To me it smells more musky--which is to say
footy and armpitty--than maple-y. Might work out anyway, though. Have you considered adding
some rye? Seems ...
Posted in thread: drinking bottled beer "too young?" on 05-26-2013 at 04:52 PM
The yeast has been using that week to eat your priming sugar and reproduce, so more yeastiness
isn't a surprise. Give it time to finish up, settle to the bottom of the bottle, and pour
carefully into ...
Posted in thread: 15 days, still bubbles on 05-26-2013 at 04:44 PM
Totally fine. You can either whip out actual measuring equipment and check the gravity of the
wort compared to your original gravity (if you took one), and then check it again in a few days
to see if ...
Posted in thread: Bottling Rant on 05-26-2013 at 04:29 PM
Another member of the Leave the Labels club. If they soak off in the Star San, great, if not,
great. It's kind of funny to drink a cascadian dark ale out of a hefeweizen bottle.Every couple
Posted in thread: Hopless beer on 05-26-2013 at 04:20 PM
The sugars in fruit, dosed with yeast that like that sort of thing, tend to ferment fast and
get the ABV up to a preservative level quicker than the sugars in wort. At least that's my
Posted in thread: A good summer brew on 05-26-2013 at 03:46 PM
I like gruit in summer. All the herbs to make it are great in the spring: I've got yarrow and
mugwort and mint going bat**** in the garden right now. It's refreshingly bitter, light in
texture, and it...
Posted in thread: Pasteur dry champagne yeast on 05-02-2012 at 07:30 PM
many things in brewing have incorrectly been mentioned as a conventional practice for years.
sure u can use it, but it will not dry out a beer or fully ferment it, thus rather useless
Posted in thread: Pasteur dry champagne yeast on 05-02-2012 at 07:03 PM
its rather useless in beer otherwiseIt isn't, though. It really, really isn't. There are things
in wort that champagne yeast can and will ferment. It's not an unusual thing to pop some into a