Last Activity:08-24-2016 5:00 PM
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3 Likes on 3 Posts
Posted in thread: Spike Brewing Kettle Giveaway on 07-29-2016 at 03:56 PM
Sign me up!
Posted in thread: Märzen Recipe Critique on 07-05-2016 at 03:33 PM
Your recipe looks good, I don't think I'd change anything there. I made my first lager, a
märzen, back in March and followed a similar process. I didn't do a decoction and it came out
great! If I reme...
Posted in thread: My first try for 100% brett IPA on 04-28-2016 at 03:58 AM
I haven't tried brux by itself for primary fermentation, but I would just make sure to do a
large starter and give it plenty of time. Brett takes longer to propagate than sacc. Give it at
least a week...
Posted in thread: My first try for 100% brett IPA on 04-28-2016 at 03:00 AM
1. Keep the mash temp the same as you would for a normal ipa (148-150), pitch rate for 100%
Brett should be closer to lager amounts rather than ale, and ferm temps fluctuate depending on
strain but mi...
Posted in thread: ECY20 and virtually no acid? on 01-30-2016 at 09:32 PM
So I just samples my other batch that used the cake from my first sour with 2014 Bug County and
there is also very little acid with this one as well. It's going on 11 months and there is some
Posted in thread: ECY20 and virtually no acid? on 01-16-2016 at 05:50 PM
I brewed two batches with my vial of ecy20 from Dec 2014 and have only checked the flavor on my
first batch, a Flanders red. I wouldn't say no acid, but it's certainly less acidic than I had
Posted in thread: Flexibility of Bev-seal tubing on 01-14-2016 at 06:56 PM
Thanks for the pic, I think the ultra barrier might be a better option with my space
constraints. It would be a pain to get kegs in and out if the lines aren't coiled pretty
tightly on top of the kegs...
Posted in thread: Flexibility of Bev-seal tubing on 01-14-2016 at 05:44 PM
Sorry if this has been covered elsewhere, but I'm in the process of buying all the parts for my
keezer and want to clarify before purchasing. I have been researching different beverage lines
and the B...
Posted in thread: When to add coffee in oak aged beer on 12-21-2015 at 06:12 AM
I second adding the whole beans to the fermenter. I just brewed a coffee chocolate stout with 4
oz of beans and 6 oz of cacao nibs. I added both 5 days before bottling and it was pretty
intense right ...
Posted in thread: Whats beers to start with on 12-17-2015 at 01:25 AM
The only beer on your list that has souring microbes is duchess de Bourgogne. New Holland is
Brett trois, which has recently been discovered to be a sacch strain. And as agate mentioned
Orval only has...