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axlrose16

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Join Date:

11-01-2008

Last Activity:

03-17-2013 8:46 AM

1 Likes on 1 Posts 

    ABOUT ME

  • Boulder, Colorado (beer central)
  • Future brewpub entrepeneur (please invest in me)
  • beer,economics,beer
  • Brian
  • Trad. Ska/Jazz
  • recipes too long to list : been brewing for just over 4 years
  • big belgians and imperial IPA's
  • Panic Attack Imperial IPA, Vanilla Bean Porter
  • Bermuda Amber
  • Sierra Nevada Pale Clone, Deschutes Black Butte Clone
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: 65 Gal Cab Barrel Wild Ferment / Solera on 12-31-2010 at 03:10 PM
    I'm using the nail method so all of my samples are coming out without pulling the bung. I am
    however pulling the bung almost daily to do some blending. I expect to get some acetobacter as
    a result but...

  • Posted in thread: 65 Gal Cab Barrel Wild Ferment / Solera on 12-31-2010 at 02:02 PM
    haven't been too worried about oxygen yet because both barrels have been bubbling at a pretty
    good clip

  • Posted in thread: 65 Gal Cab Barrel Wild Ferment / Solera on 12-31-2010 at 02:10 AM
    Yeh I have a bunch of other sours going that have taken a longtime to sour up but this barrel
    seems to be working pretty rapidly. May be the sheer quantity of bugs I pitched or the amount
    of peril in ...

  • Posted in thread: 65 Gal Cab Barrel Wild Ferment / Solera on 12-30-2010 at 11:53 PM
    these are only fresh in the sense that they've not been innoculated with bugs before. There was
    cab in these barrels before I bought them.

  • Posted in thread: 65 Gal Cab Barrel Wild Ferment / Solera on 12-30-2010 at 11:32 PM
    I pitched about 9 liters of bug starters (various strains) plus 4 vials of White Labs Belgian
    Sour Mix, BugFarm4, and dregs from some other sources

  • Posted in thread: 65 Gal Cab Barrel Wild Ferment / Solera on 12-30-2010 at 10:03 PM
    I'm about a month in on a sour solera project and wanted to see if anyone out there has input
    on results for something this size after about 1 month. To give some detail, these are full
    sized cab barr...

  • Posted in thread: Olive Oil for your starter! on 09-08-2010 at 04:16 AM
    Olive oil works wonders. Haven't used anything else for over 5 years now.

  • Posted in thread: Mash for Dinner, Sparge for Breakfast - Anyone? on 08-06-2010 at 04:18 AM
    XJ...Actually the post above contains GOOD information...ToneDef said : A sour mash is dropped
    back below 120F after conversion to allow the bacteria to be in a comfortable range. It also
    takes around...

  • Posted in thread: Barrel Stand Plans on 07-19-2010 at 01:28 PM
    I'm now considering just building a simple wooden cradle for the barrels on ground level and
    racking under pressure (low pressure) when I need to... putting a barrel up at racking height
    seems scary w...

  • Posted in thread: Barrel Stand Plans on 07-18-2010 at 07:14 PM
    Bump...?

FORUM SIGNATURE
I like beer. [/SIZE]
1 COMMENTS
Posted: 
September 18, 2012  •  12:47 AM
You posted about doing a dry dock vanilla. Porter a couple years ago- had pics in the post. I have one in primary now- bubbling away. Any feedback on how you finished it with the vanilla and your results/hindsight on the secondary addition. I put the beans, split and scraped, under 1 cup of bourbon, that is waiting in the mason jar in the garage. Your experience with the recipe would be appreciated, as the thing came with 6 beans, and I don't want to overdo it! Thanks!
 
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