Last Activity:03-26-2012 10:14 PM
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Posted in thread: Anything wrong with shaking the homebrew/wine after it starts to ferment? on 01-25-2012 at 06:34 AM
Typically you will want to be as careful as possible while transporting your beer. You do not
want to add any oxygen after fermentation has completed. While transporting my beer from my
Posted in thread: Pros/Cons of Yeast on 01-25-2012 at 06:15 AM
It depends on the gravity of the beer. It is really difficult to over pitch yeast at a homebrew
level. However, pitching 2 yeasts is about the equivalent of making a starter. One of the
Posted in thread: wyeast 3942 belgian wheat on 01-05-2012 at 06:45 PM
I wouldn't use the 3942 for a Belgian IPA because of the types of esters it gives off. I don't
think that the bubblegum esters would blend well with the IPA type of hops. I would use Belgian
Posted in thread: Hop replacements? on 01-04-2012 at 10:42 PM
Falconer's Flight for Simcoe and Zythos for Amarillo
Posted in thread: Apfelwine yeast? on 12-20-2011 at 08:23 PM
It depends on what alcohol content you are shooting for. I would personally use Lalvin D-47 for
an apple wine. It would give you ~12% abv if you have the right OG. 1118 is a champagne yeast
Posted in thread: Heaven was on my doorstep today. on 11-20-2011 at 06:30 AM
I'd drop the C60L and add C20L instead. C60 is really sweet and with you on the lower end of
the IBUs, I'd swap in the 20L which is not necessarily as sweet. I put 60 in my IPAs and 20 in
my APAs; it ...
Posted in thread: Cold Crashing Confusion on 09-07-2011 at 05:14 PM
Cold crashing is used to have the yeast drop out of flocculation. This is done before kegging
and after bottling. If I were you, I'd bring it back up to room temp, pitch more yeast, then
bottle, THEN ...
Posted in thread: Bottle shop / bars in Phoenix & Flagstaff? on 09-06-2011 at 05:02 PM
Top's Liquors in Tempe is an outstanding place to buy beer. Not only does it have a larger
selection than the powerhouses (Bevmo/Total Wine), it also has a bar next door. It has some
very good beers o...
Posted in thread: How to rapidly Age HOPS??!!?? on 08-23-2011 at 08:14 AM
thanks I will check this out as an option as well.. I would not need them in bulk maybe a
ounce.That should probably be doable.
Posted in thread: Srm on 08-22-2011 at 11:59 PM
SRM stands for Standard Reference Method. It deals with the color of the beer. The higher the
SRM, the darker the beer. IPA's generally range from 6-15 SRM to give you a decent sort of
starting point ...