Last Activity:01-11-2013 4:49 PM
13 Likes on 13 Posts
Posted in thread: ALL NEW Rebel Mill Grain Crusher now Available at Rebel Brewer on 07-16-2012 at 06:05 PM
PM'd you. I'll take his^^^^^.
Posted in thread: Too much almond flavor on 07-13-2012 at 05:20 PM
That nutty taste is from your character malts. You have way too much crystal malt in
there.+100Your suspicion couldn't be more off. Try upping the pale malt to 80% of your grain
bill and halfing every...
Posted in thread: Junk in bottom of bottles on 07-13-2012 at 05:11 PM
If you filter it out, there will be no yeast to carbonate your brew. Don't like it? Start
Posted in thread: Let's See Your Smoked Porter Recipes on 06-27-2012 at 05:49 PM
I've got one, look under my recipes.If you want to add the Chipotles, go for it. If you want to
be in the 7%-8% ABV range, drop the molasses addition.
Posted in thread: Growler's did not carb on 06-26-2012 at 09:15 PM
This idea that head pressure builds up higher than the dissolved partial pressure during bottle
conditioning is persistent but completely false. +1When bottle conditioning is happening, there
is an eq...
Posted in thread: Three fermentations for help，thanks！ on 06-26-2012 at 08:50 PM
There are Belgian Strong Ale recipes here. You may also want to do some research on bottle
harvesting yeast.Good luck.
Posted in thread: Before the Next Brew!! on 06-26-2012 at 04:25 PM
Holy emoticons, Batman!Easy there. Before going all crazy and buying all the equipment to do
all grain brewing, do a couple of kits that have unhopped extract, steeping grains, and hops.
There are a l...
Posted in thread: better bottle handle... on 06-25-2012 at 09:04 PM
I use an old milk crate for my 5 gallon carboys. Solid, protective, and made to carry the
Posted in thread: Three fermentations for help，thanks！ on 06-25-2012 at 08:15 PM
Three fermentations? That's really vague. Can you expand on that?
Posted in thread: Over attenuation on 06-25-2012 at 08:14 PM
You may have a wild yeast present. In low enough concentrations, it may be just a lack of body
and malt character. As it gets more established, the flavor can get sour. I'd do a 30 minute,