Last Activity:10-24-2013 11:32 AM
Posted in thread: Looking bad = looking good! Help with first sour, please. on 04-13-2013 at 02:49 PM
Not sure about the oak, but I always leave mine in the secondary for a minimum of 3-4 months
before bottling. longer the better!
Posted in thread: Making a Sour Brown on 04-13-2013 at 02:46 PM
Guys, I had a wonderful beer the other day that was a sour brown. It was bottle conditioned as
had plenty of sediment in the bottle which I kept. My questions is :Can I take a keg of a
finished brown ...
Posted in thread: firkin on 03-14-2013 at 03:04 AM
I obtained this firkin last summer. now that I am wanting to get it ready to use i noticed that
it has a very odd end. It has two hole on the end in the middle instead of a hole towards the
Posted in thread: Bottling a Lambic Question on 03-02-2013 at 07:16 PM
great thanks guys, I just went to the shop and picked up some champagne bottles corks and
cages. Going to give it a run tonight. I am thinking about a carb volume of about 3.5. Do you
think I should g...
Posted in thread: Bottling a Lambic Question on 02-28-2013 at 05:59 PM
Guys, I have 6 gallons of Raspberry/Blueberry lambic that I want to bottle in wine bottles and
cork them. I will be adding priming sugar and new yeast to the bottling bucket before I bottle.
Posted in thread: Oak chip aging on 02-21-2013 at 12:47 PM
probably true, all depends on the size of the chips, the more surface area the faster they will
Posted in thread: Oak chip aging on 02-20-2013 at 06:05 PM
agree, secondary for two weeks will be plenty.
Posted in thread: what did you use as an enclosure for your control panel? on 02-20-2013 at 06:03 PM
I used that exact same box from home depot, worked well. The ssr's will put off some heat but
mount a piece of aluminum plate to the back of the enclosure and then mount the ssr's to it.
That will dis...
Posted in thread: Real Ale in Firkin on 02-20-2013 at 05:58 PM
Guys, I a have a standard 9 gallon SS firkin and want to put it to use. I know they are popular
with English and belgium ales. but what others have you tried to produce as a real ale. Anybody