Last Activity:09-20-2016 4:59 PM
Likes Given: 42
87 Likes on 69 Posts
Posted in thread: Lager Troubles on 09-20-2016 at 04:59 PM
Botigol,I'd like to know where you heard that SA uses Chico yeast? On their website it just
says bottom fermenting lager as yeast type for the style.It was just a couple of
conversations/threads, but ...
Posted in thread: Lager Troubles on 09-17-2016 at 03:12 PM
My research also came up with crystal 60 being the darkest malt for SA. Since I've never
noticed raisin, prune or burnt sugar flavors, 60 is as far as I would go. Maybe even crystal 40
Posted in thread: Gardening: My Tomatoe and Pepper Progress on 08-23-2016 at 10:20 PM
I would say that it is a ripe jalapeno.
Posted in thread: Himalayan IPA on 08-16-2016 at 04:10 PM
Lower utilization at elevation occurred to me last year. Through some discussion I found that
other brewers at altitude didn't bother to adjust for this.Here's an old BYO article that
includes an adju...
Posted in thread: Experiences with different saison yeast blends on 08-16-2016 at 02:57 PM
My last batch with WY3711 had 88% attenuation...this is the lowest attenuation that I've seen
Posted in thread: First beer! on 08-11-2016 at 10:19 PM
I agree, nice looking beer! It'll be gone before you know it...get that next batch rolling!
Posted in thread: Fruit Juice in the Primary? on 08-11-2016 at 10:12 PM
The sugar in the fruit will restart fermentation no matter which vessel you add it to. Unless
you feel the need to get the beer off of the yeast cake, I don't see a reason that your plan
Posted in thread: Airlines and homebrew on 08-11-2016 at 02:57 PM
I do the same as Derp, except that I take the extra precaution of using the gallon sized
Zip-Loc storage bags at two bottles per bag. Been doing this for years and have yet to lose
Posted in thread: To what degree do clarity and overcarbonation affect flavor? on 08-09-2016 at 05:29 PM
Over-carbonation can adversely affect flavor. I had a winter saison that I carbed to 2.7 and
the flavor was muted even after raising the serving temperature to 60°F. I noticed that the
Posted in thread: One gallon Lambrusco recipe? on 08-09-2016 at 05:21 PM
I haven't used them myself yet, but I have read good things about the company at the following
link. They have a 2.5 gallon batch size available if you call; a little more than you're
looking for, but...