Last Activity:09-19-2014 12:40 PM
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Posted in thread: Priming sugar on 06-06-2013 at 09:39 PM
Some only use table sugar for priming (cane) and there are priming calculators online that will
give you an idea of how much to use. It's slightly less than corn sugar.
Posted in thread: Opinions wanted on a recipe on 01-21-2013 at 12:18 AM
Color does not matter much to me. In a recipe calculator the SRM Morey comes up at 16 which is
in the range for an English Brown Ale (northern). I'm more concerned about what sort of flavors
Posted in thread: Opinions wanted on a recipe on 01-20-2013 at 10:04 PM
I'm using the Munich more as an addition to the base but I think it might be better to use less
of the special b. it's a very high percentage.
Posted in thread: Opinions wanted on a recipe on 01-20-2013 at 03:04 AM
I've gathered some ingredients and aim to brew the following soon but would love some feedback
on the recipe and what to expect. I started out thinking about a Nut Brown Ale and then
deviated a bit ba...
Posted in thread: Krausen and not clearing beer on 10-24-2012 at 01:33 AM
I'm still baffled as to why I still have a spongy looking krausen on top and very cloudy beer
when all my previous batches had cleared by now - even IPA's have been more clear than this.
Posted in thread: All Grain...Mash Tun vs BIAB on 10-23-2012 at 11:44 PM
I do BIAB in a cooler. I just put a bag into the cooler and do my mash that way. I did change
the spigot recently which made things a lot easier but am sticking with the bag. I get very
Posted in thread: Krausen and not clearing beer on 10-23-2012 at 08:46 PM
Can I cold crash beer that I intend to bottle? I figured that would kill the yeast.
Posted in thread: Krausen and not clearing beer on 10-23-2012 at 07:36 PM
I have a batch of ale in my newly set up fridge for fermenting and made a recipe I have done
many times. However, this time the krausen has not settled and the beer is not clear and it's
been two week...
Posted in thread: Dead Ringer IPA yeast questions on 08-01-2012 at 02:42 AM
I have rehydrated yeast by putting into water that is about 70 degrees or so. I usually at just
a touch of sugar to the water first and then let the yeast sink into the water on it's own
rather that s...
Posted in thread: Using milk to stick on labels? on 07-27-2012 at 06:23 PM
Easiest label removal I have found is to soak in oxyclean. Takes off labels and all residue.