Last Activity:08-22-2016 5:06 AM
Likes Given: 27
14 Likes on 13 Posts
Posted in thread: How much does a 20-lb bottle weigh? on 06-23-2016 at 04:32 AM
Yes, it's a trick question... Anybody here know what an empty aluminum 20-lb CO2 bottle should
weigh? I would like to have some early warning when it's getting close to empty.
Posted in thread: Homebrew competition help on 06-18-2016 at 03:11 AM
"The patrons will vote for their favorite. The beer with the most votes wins. My concerns
are:Will this turn into a popularity contest."Yes, of course - it was designed to be one from
the start. It's ...
Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 06-12-2016 at 01:31 AM
Are you using 3711 or equivalent? 17C is below the preferred temperature range for that yeast,
so it may be stressed, which can lead to funky flavors. Sometimes those will clear up if you
raise the te...
Posted in thread: Mangrove Jack's M27 in a Saison on 06-07-2016 at 11:28 PM
It's always given me dry, spicy beer. I'm with you on the banana-hating, and have never gotten
a hint of that with M27. I haven't tried it at high temps though - usually around 70-75F.
Brewed a cucumb...
Posted in thread: Peaty Foreign extra stout attempt on 06-07-2016 at 04:38 PM
I found that 2 oz in a 5-gallon batch left a pronounced effect that took about 3 months to
mellow - after which it was not bad, and gave the beer a distinctive character. So if you plan
to age the bee...
Posted in thread: Peaty Foreign extra stout attempt on 06-07-2016 at 04:48 AM
Did you already brew this? If not yet, I suggest cutting way down on that peat-smoked malt. In
my experience it leaves an acrid, ashtray character; it will mellow with age, but it takes a
long time. I...
Posted in thread: What is this? on 06-07-2016 at 04:34 AM
10-gallon batch18 lbs California 2-row2 lb Vienna1.5 lb Crystal 20L8 oz CaraMunich1 oz Northern
Brewer FWH3 oz NB 10 minutes4.5 oz Willamette flameoutWLP 810 San Francisco Lager yeastOG
1054FG (still ...
Posted in thread: Results from juice, yeast and sugar experiments on 05-25-2016 at 04:02 AM
Pretty sure its from brett. I keep learning stuff in this thread! Did not know Brett would
produce acetic flavors. But now it makes sense, I sometimes get a sourness that I think is from
Brett - it is...
Posted in thread: Results from juice, yeast and sugar experiments on 05-24-2016 at 03:52 AM
That seems odd to me; I have ciders in carboys for over a year and get no acetic, though
sometimes I do get lactic. Acetic requires oxygen - how is that getting into your cider? Are
those carboys plas...
Posted in thread: Beer Types For Bourbon Barrel Aging on 05-23-2016 at 10:17 PM
Scottish wee heavy, Belgian strong dark or Quad, or a smoked beer - those are the ones I'm
considering for my next barrel. (The first one was an imperialized Velvet Merkin recipe and
it's the best bee...