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06-10-2013

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09-09-2014 8:19 PM

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  • Apfelwein
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  • Posted in thread: Graff (Malty, slightly hopped cider) on 09-01-2014 at 09:52 PM
    At this point I would raise the temperature as well. Sometimes Nottingham needs a temp boost at
    the end to come to fill fermentation. 1.014 is not unreasonable at all for the Notty range
    though (it ca...

  • Posted in thread: Graff (Malty, slightly hopped cider) on 08-30-2014 at 11:41 PM
    I have 4 batches done and all finished at 1.010 using whitehouse freshpressed juice and
    us-05.How much priming sugar did you use with a FG of 1.010?

  • Posted in thread: Graff (Malty, slightly hopped cider) on 08-30-2014 at 01:07 AM
    I have 4 batches done and all finished at 1.010 using whitehouse freshpressed juice and
    us-05.Thanks jekeane. It seems mine will probably finish around the same.

  • Posted in thread: Graff (Malty, slightly hopped cider) on 08-30-2014 at 01:05 AM
    1.014 seems very high. wait or pitch a new yeast. Mine usually goes down between 1.000 - 1.004.
    I use motts apple juice and Amber DME. and have used a variety of yeasts. all take it down very
    low.Than...

  • Posted in thread: Graff (Malty, slightly hopped cider) on 08-28-2014 at 02:09 PM
    I really appreciate the Graff recipe. My hydrometer samples are tasting great! I have been
    fermenting my Graff for two weeks at 63 to 68 degrees. I used Nottingham yeast. My F.G. is
    1.014. I have foun...

  • Posted in thread: Travelling with bottled homebrew on 04-01-2014 at 10:25 PM
    Thanks guys for the replies! My family, and the beer, arrived safe and sound. If there WAS any
    stirring up of yeast, it had all settled down by the time we arrived in Datona. The beer was
    perfectly cl...

  • Posted in thread: Travelling with bottled homebrew on 03-30-2014 at 08:33 AM
    I am going to Daytona this week and I wanted to take along a twelve pack of my latest SMaSH
    beer. How long after arriving at my destination, should I let the bottles sit before enjoying
    them?

  • Posted in thread: MO SmaSh Questions on 02-19-2014 at 08:11 PM
    The finer crush used in BIAB make a 90 minute mash unnecessary. Length of boil depends what
    you're trying to accomplish and your boil-off rate. If you're trying to increase the gravity of
    your wort by...

  • Posted in thread: MO SmaSh Questions on 02-19-2014 at 09:39 AM
    I am planning my first BIAB brew for Saturday. The basic recipe is 12 lbs Maris Otter and 4oz
    East Kent Goldings hops. I have a Keggle and a Bayou Classic SQ-14 Burner. I will be mashing
    for 90 min to...

  • Posted in thread: Questions about Stovetop ESB on 02-14-2014 at 10:36 AM
    Thanks for all the input guys. I appreciate it. I think, since this is my FIRST brew (and since
    I just picked up my SQ-14 burner yesterday!) I will do a full volume BIAB. A Maris Otter/East
    Kent Goldi...

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