Recent content by Animalmutha

Looks like I may be able to score some of these at the Brew Fest in Hooksett NH this weekend. Thanks for the info.

I am in search of solid representations of the following styles that are available in New England - the part of New England that is not Boston: Kölsch Roggenbier Saison Traditional Bock Unblended Lambic I have not been a fan of fruit lambic so far, but I will take suggestions. I...

Out of curiosity, which was better; Milli or Vanilli? And since this is a beer thread - what did you have to drink while you were there? Was it good?

I'd go to the beer recipe calculator and try to configure a dark IPA

At a party near one of the BMC plants, I overheard a drunk BMC employee explaining that there were only three types of beer, "Lagers, as in Bud, Pilsners as in Miller, and ales as in Sam Adams. Stouts are just stouts - not beer, same goes for IPA's."

Somewhere around Christmas I got it in my craw to try and make Skeeter. Only I had no wine/mead cake. I looked at various threads about how other people started Skeeter without a fresh yeast cake to use. So I decided on kv-1116 and mixed the batch of lemon-lime skeeter for a max possible...

Around New Years I always buy full and collect empty champagne and sparkling wine bottles to re-bottle. This year I bought some Cupcake Prosecco. It gets cold up here in NH, and tonight is is in the low single digits or below zero Fahrenheit. I didn't get to drink this bottle. There were so...

Read it thanks.

I was suggesting to rack it off the primary yeast cake if it was going to be sitting in a prolonged troubleshooting state in a fermenter to avoid any autolysis issues. Sorry, I wasn't clear.

A funny thing happened to me while racking to a secondary. I was finding it hard to keep the auto siphon going. In an attempt to restart the siphon I tried to pump the auto siphon again and it was very difficult. I was using a long bottle fill adapter into the secondary carboy to help avoid...

If you are not already - rack to a secondary and wait for the gravity to not change for 3-5 days before bottling? Might want to check and see what the avg attenuation of your yeast strain is and find out what the attenuation of your batch is to see if you are landing in-range. This is not the...

1.3 there isn't really a yeast that can take that gravity down into range on FG and alcohol %. if it was down to 1.150 Id say give it a try. But even that may take incremental additions of your (previously not in the fermentor) batch +nutrient+energizer to knock it down. 1.3 is a mix for high...

3.5 Lbs Munton's premium lager pre-hopped malt extract 1lb 10 oz dark brown-sugar 8 oz pealed bananas (roughly three average sized bananas) 1 Ec-1118 15 minute starter batch (1 pack ec-1118, 1 tbsp sugar, 1/2 cup water @90 degrees mix-in, and wait for foam to form on top - should take 15...

I have been (unregistered) lurking for a while. I have taken much information from this board over the years and it has been very helpful. I have been brewing for a while - never anything I could call straight-up conventional. My love for brewing is in experimentation and discovery. To be...