Antifreze

LATEST ACTIVITY

• Posted in thread: Barley Wine's Gravity still to high (4 months) on 05-11-2012 at 03:47 PM
  Any update?Nothing yet, we have just let it sit for now. I don't think we are going to try
  enzyme approach. I think we are just going to let it sit for a few more months, oak it for a
  few weeks and bo...

• Posted in thread: Barley Wine's Gravity still to high (4 months) on 03-26-2012 at 04:26 PM
  Recipe: I'll have to get the notes from my friend on mash temps.

• Posted in thread: Barley Wine's Gravity still to high (4 months) on 03-26-2012 at 04:14 PM
  We brewed a barley wine on 11/19/2011 and the OG was 1.131. After using Safale US-05 Dry Yeast,
  and then pitching champagne yeast 2 months later, we are still at 1.054 and it hasn't moved in
  about a m...

• Posted in thread: Question about Brewers best Whiskey Barrel Stout? on 01-04-2012 at 11:48 PM
  judging by what you say, yes. all the grains into a bag, boil for time it says.Is this the
  recipe you have?

• Posted in thread: Possible Infection? (you love these threads, right?) on 12-29-2011 at 06:34 PM
  That is all awesome to hear :)

• Posted in thread: Possible Infection? (you love these threads, right?) on 12-28-2011 at 11:19 PM
  Sorta hard to say definitively, but it looks fine to me. RDWHAHB.I would bet that what is on
  top is just the remnants from the krausen. Usually infected beers will develop a powdery-white
  pellicle tha...

• Posted in thread: Possible Infection? (you love these threads, right?) on 12-28-2011 at 10:46 PM
  this breakfast stout might be infected. It's almost a month in the primary. Friend thinks it
  may be a brett infection. Any thoughts?

• Posted in thread: Seeking a Alesmith Wee Heavy Clone Recipe... on 12-16-2011 at 10:35 PM
  Anyone have any thoughts on where to start with this?:ban:

• Posted in thread: Amount of coffee for an RIS on 12-16-2011 at 10:34 PM
  For a breakfast stout I add in about 6oz of cold pressed coffee at flameout, and then another
  6oz of cold pressed coffee at bottling (5 gallon batch). The coffee flavor comes across
  beautifully.

• Posted in thread: Left over ingredients, what can I make? on 12-05-2011 at 10:37 PM
  I'd go with a russian imperial stout, or maybe a breakfast stout.