Last Activity:05-17-2011 3:34 AM
Posted in thread: BBD Brewing Kabe's Secret APA on 05-07-2011 at 05:24 PM
Hands down best brew I've made yet. Thank you for this recipe
Posted in thread: help needed on 05-04-2011 at 04:28 AM
I think you get a lot of those banana and clove notes from the hefe yeast. If you ferment on
the higher temp side you get more clove and on the lower end you get more banana notes. Or
maybe it's the o...
Posted in thread: Infection? on 05-03-2011 at 02:15 AM
3 day fermented beer can have all different kinds of smells. As long as you sanitized well
everything is fine. RDWHAHB as they say. For an example... I recently brewed a hefe with
oranges. After a wee...
Posted in thread: High fermentation temp by design. on 04-27-2011 at 04:49 PM
I let both get down to 1.006. Saison yeast took a long time. French saison much faster
Posted in thread: High fermentation temp by design. on 04-27-2011 at 02:42 PM
I've used the wyeast saison and French saison strains. I noticed the saison got stuck and took
a while to finish out but the French saison took off and finished about as quickly as any other
Posted in thread: High fermentation temp by design. on 04-27-2011 at 04:29 AM
X2 on the saison. Just made a batch last weekend. Plus this is one of my favorite styles anyway
Posted in thread: I have a quick question.. middle of boil and need a fast answer on 04-22-2011 at 08:25 PM
If you live near a brew store just go buy another pack of yeast because that kind is so cheap.
If not I'd say just pitch and aerate well. Should be fine. Ironically I made a DFH60 clone and
used that ...
Posted in thread: New keg day tradition on 04-19-2011 at 05:41 AM
This is making me hungry sounds awesome. I also make bread on the day I brew with the spent
grain from mashing
Posted in thread: adding cane sugar to the primary (carboy) on 04-18-2011 at 08:24 PM
I would boil it in a pint of water for 10 minutes and let it cool to 70 degrees or so. I would
probably cover the pot with sanitized foil after boiling and run it through an ice or cold
water bath til...
Posted in thread: rotten egg smell on 04-18-2011 at 03:33 PM
I recently brewed a hefe using white labs seasonal yeast (can't think of what it's called other
than Bavarian hefeweizen) but in short I moved it to a secondary 10 days after brewing to free
up a ferm...