VIEW MY

Bartolo

Gift Premium Subscription To Bartolo

Join Date:

02-11-2008

Last Activity:

12-06-2008 5:51 PM

LATEST ACTIVITY

  • Posted in thread: Maturing process & temp on 12-06-2008 at 10:45 PM
    I brewed an Imperial Stout. Fermented at 67 degrees according to the recipe. Fermentation has
    completed. Now the recipe instructions call for maturing for 6 months. I have not bottled it
    yet. It's sti...

  • Posted in thread: Maturing temp on 12-06-2008 at 10:31 PM
    Should I bring the carboy back inside to get it to a temp around 65 degrees? That should take
    the yeast out of dormancy, right?

  • Posted in thread: Maturing temp on 12-06-2008 at 12:54 AM
    I brewed an Imperial Stout. Fermented at 67 degrees according to the recipe. Fermentation has
    completed. Now the recipe instructions call for maturing for 6 months. What temp should I store
    it at whil...

  • Posted in thread: Priming Sugar Quantity? on 04-11-2008 at 03:26 PM
    I'm brewing a Scotch Ale. Should I use the typical 5oz of priming sugar per 5 gallons of beer?

  • Posted in thread: Alcohol content on 02-16-2008 at 07:37 PM
    It's been 6 days for the Amber. The FG of the Amber is supposed to reach 1.12. It's at 1.020.
    It's been 14 days for the Porter, which is supposed to reach 1.015. It's at 1.020. They've both
    been ferme...

  • Posted in thread: Alcohol content on 02-16-2008 at 06:52 PM
    I've done two brews lately. One is a Porter and one is an Amber. The Porter was done with a
    liquid Ale Yeast, and I did a starter. The Amber was done from a kit and I used the dried yeast
    (after I reh...

0 COMMENTS
POST A COMMENT