Last Activity:08-01-2015 5:26 AM
Likes Given: 88
194 Likes on 159 Posts
Posted in thread: Water Profile on 07-29-2015 at 04:40 PM
I'd post this in the Brew Science thread if you haven't already. You might more replies from
the scientists of hbt :mug:
Posted in thread: tried a few commercial brews yesterday...not impressed on 07-29-2015 at 04:12 PM
I'll add that brewing a beer with fruit in it is much better than buying a commercial beer that
is made fruity by "natural flavors" added. Whatever that is...The best is this snack I bought
my kid onc...
Posted in thread: Off Flavor that goes away in 30-40 minutes on 07-29-2015 at 04:03 PM
Agreed, water and ferms temps are usually at the top of the list for troubleshooting off
flavors. Kind of tough to do without an actual description, but I'm wondering if by saison like
you mean a bit ...
Posted in thread: Off Flavor that goes away in 30-40 minutes on 07-29-2015 at 02:25 PM
wlp007's ideal fermentation temp says is 65-70 degrees. You said the first few days it
fermented at 72/73 degrees which is probably when it was at peak fermentation. The heat spike
was probably due to...
Posted in thread: Help with BJCP Style - APA or American IPA? on 07-29-2015 at 01:58 PM
I've never had zombie dust but with 65 ibu's I'd be inclined to enter it as an ipa. It is on
the lighter side of ipa's though but if you entered it as an apa you might be dinged for too
Posted in thread: Secondary Temp. on 07-28-2015 at 08:27 PM
Assuming the yeast have finished cleaning things up after fermentation I just keep it at my
cellaring temp for my aging beers which is about 62-64 degrees F. I've read high 50's is better
but I haven'...
Posted in thread: Anyone try suspending oak cubes in bag in secondary on 07-28-2015 at 01:50 PM
I just bottled a beer that I let age on bourbon soaked chips which I put in a muslin bag. I let
it sit for 3 months in the primary. It slowly sunk but it never really reached the bottom of
Posted in thread: A Cider Success on 07-28-2015 at 01:46 PM
really cool idea. I agree on using some Belgian yeast for your next batch!
Posted in thread: Timeframe For Temp Control on 07-28-2015 at 01:41 PM
Ideally you'd want to control your fermentation temps during initial fermentation. Once that's
finished it's good to bring up the temp a bit so the yeast can clean things up- low to mid 70's
Posted in thread: Good use of a Keg? Making BMC? Just wrong? on 07-27-2015 at 03:13 PM
haha. that's awesome! If the wife ever lets me put a urinal in our house this is what I'm