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07-02-2007

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12-02-2010 8:14 AM

    ABOUT ME

  • Hanover, PA
  • Mtn Biking,Kayaking
  • dad
  • Tim
  • lately, a lot of punk, ska, and psychobilly
  • LOTR, Brazil, Hero, Blade Runner...
  • J.R.R. Tolkien, Alexandre Dumas, HP Lovecraft, Chuck Palahniuk, Imajica, Catch 22, Dune
  • Single

LATEST ACTIVITY

  • Posted in thread: Experiences with WLP550 on 08-26-2008 at 01:17 AM
    My only experience with this yeast saw my beer go from 15*P to 2.5*P (roughly 1.060 to 1.010)
    at 65F in 3 weeks. I wouldn't call the results typical though as I have a friend who is a
    professional mic...

  • Posted in thread: Saison yeast VERY slow ferment... on 08-19-2008 at 02:12 AM
    When you say "Wyeast Saison" I'm assuming you mean 3724 (aka WLP565), correct? If so, get that
    temperature up around 90F if you can. I know pros who pitch this yeast at 90F and let it go
    with the jack...

  • Posted in thread: Farmhouse Ale Wyeast 3726 on 08-09-2008 at 07:51 PM
    This is with 3724 which seems to be similar. My only worry is having excessive fusels from
    starting out that high, but this yeast seems to be different for a reason.Shouldn't be a
    problem with proper ...

  • Posted in thread: Farmhouse Ale Wyeast 3726 on 08-06-2008 at 01:35 AM
    That's good advice for the Dupont strain (3724). I know a local brewery who pitches at 90F and
    sees the tanks hit 98F+ before fermentation finishes. They follow with a 6 month bottle
    conditioning. 372...

  • Posted in thread: Hop aroma on 07-04-2008 at 10:10 PM
    Big aroma and flavor. and if their site is right, actually outside of the guideline for
    IBUs.Keep in mind that there are various methods for calculating IBUs and that all of them are
    just estimates. I...

  • Posted in thread: IPA with Brett? on 06-24-2008 at 01:07 AM
    Went to Victory yesterday and they had a fairly new beer on tap called Wild Devil. It's Hop
    Devil using Brett somehow. It was very good with that sour flavor. I'd like to do this with my
    IPA. Do I jus...

  • Posted in thread: sour mash on 06-22-2008 at 08:48 PM
    A coworker of mine just did a sour mash weiss. He mashed as normal in his cooler, brought the
    temperature down to 120F, stirred in some crushed 2-row and screwed the lid on. After 3 days he
    sparged an...

  • Posted in thread: Saison Dupont clone on 06-22-2008 at 07:40 PM
    I can finish it with another yeast? I'm definitely interested in that. I have never used 2
    yeasts in one beer. As you may have seen from the recipe, I have W1214 Belgian abby ale. What
    yeast would you...

  • Posted in thread: Experiences w/ WLP565 (Saison I) on 06-21-2008 at 01:50 PM
    it says to start low and ramp it up two degrees a day, but both times I've tried this, I've
    been in the 1.030s after a week or more...There is a graph in Farmhouse Ales that shows the
    author's ferm. w...

  • Posted in thread: Saison Dupont clone on 06-21-2008 at 01:20 AM
    I'm glad I asked about it here, though, as I'm definitely interested in getting higher
    attenuation, so I guess I'll add about 4 oz. of table sugar. EDIT: If I have corn sugar (that I
    sometimes use for...

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