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beargrylls

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Join Date:

03-13-2012

Last Activity:

11-04-2015 4:14 AM

Age:

25 years old

Likes Given: 16

4 Likes on 4 Posts 

    ABOUT ME

  • American Barleywine
  • hmmm...need to get me one of these
  • Irish Red Ale, RyeIPA, Vanilla Honeybean Cream Ale, Witbier, Pumpkin Ale, Oatmeal Stout, Nut Brown Ale, MO/Cascade Smash, Vienna/NB Smash
  • Male
  • Single
  • College Park
  • MD

LATEST ACTIVITY

  • Posted in thread: Wyeast 1098 alcohol tolerance in barleywine on 11-02-2015 at 04:46 AM
    Well, I took a gravity reading today and it is sitting at 1.017 (11% ABV)! After 7 days, 83%
    apparent attenuation! Was not expecting that. Tastes fairly sweet but a bit thin of a body for
    a BW, probab...

  • Posted in thread: Wyeast 1098 alcohol tolerance in barleywine on 10-30-2015 at 04:23 PM
    I went with 1M/ml P as a guideline. Also, I wanted to pitch the "starter" as soon as possible
    to try to make up for the massive underpitch at the beginning. It's 5 days in now, and most of
    the yeast h...

  • Posted in thread: time to play the "can you name this style by the pictures" game. on 10-26-2015 at 11:39 PM
    Schlafly TIPA?

  • Posted in thread: Wyeast 1098 alcohol tolerance in barleywine on 10-26-2015 at 10:14 PM
    I ended up making a 1L starter with another pack of wyeast 1098 today, and I'm going to pitch
    it at high krausen into the already fermenting wort (which is explosively fermenting at 66F
    btw). I'm esti...

  • Posted in thread: Wyeast 1098 alcohol tolerance in barleywine on 10-26-2015 at 02:21 PM
    Yeah, after realizing my pitching mistake, I'm now planning on making a starter today and
    pitching it in at high karusen. I wanted to use Wyeast 1098 in the starter, but it looks like
    WLP099 may be a ...

  • Posted in thread: Wyeast 1098 alcohol tolerance in barleywine on 10-26-2015 at 12:47 AM
    I brewed a 1.101 barleywine today, all Maris Otter mashed at 148-149. Pitched one smack pack of
    wyeast 1098 into 3.25 gal of wort. I'm hoping to get down to 1.020 or so. What's the highest
    ABV you guy...

  • Posted in thread: would a beta-glucan rest help with high-rye beer? on 02-24-2015 at 04:04 PM
    hmm interesting thanks for the replies. i have also been told that a high concentration of
    pentosans in the rye malt is a significant contribution to the oily/sticky/cough-syrupy
    viscosity of the wort...

  • Posted in thread: would a beta-glucan rest help with high-rye beer? on 02-20-2015 at 01:20 PM
    I tried brewing a 70% rye malt "ryewine" yesterday. 4.25 kg rye malt, 2 kg pale malt, 0.8 kg
    rice hulls. The wort was super syrupy. I mashed at 65 C (149 F) for 60 minutes, single
    infusion. I was wond...

  • Posted in thread: red star pasteur champagne yeast attenuation question on 03-30-2014 at 04:22 PM
    yeah i think i am thinking in terms of beer with the attenuation thing. the reason why i ask
    though is because the first batch of mead i made only fermented down to 1.010 and it started
    around 1.100 (...

  • Posted in thread: red star pasteur champagne yeast attenuation question on 03-29-2014 at 11:40 PM
    wow that is pretty low. would you predict that FG for both meads, or will the 1.103 finish
    higher than the 1.090 because of the higher OG?

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