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Join Date:

05-15-2013

Last Activity:

09-23-2014 11:47 AM

Likes Given: 11

6 Likes on 6 Posts 

    ABOUT ME

  • Wine,beer,ancient history,esoterics.
  • Classical, Jazz, Blues, Rock, Folk. Mozart, Beethoven, John Coltrane, Keith Jarrett, Jan Garbarek, Pink Floyd, Led Zeppelin, Muddy Waters, Loreen McKennitt.
  • 2001 Space Odyssey, The Pink Panther, The Great Waltz.
  • Suits, Community, Breaking Bad, Borgias.
  • Authors: Herman Hesse, Orson Scott Card, Frank Herbert, Jorge Luis Borges.
  • Durham Homebrewers, CABA.
  • I started making wine in 1972, and my first (extract) brew was started on April 8, 1990. Currently, I mostly mash/brew lagers (pilsners) using a freezer with a temperature control for fermentation and lagering. I mostly follow German pilsner recipes such as Bitburger and Warsteiner. I recently brewed a modified Steam Whistle (Brewery in Toronto). Son I plan to brew a Westvleteren clone.
  • Innis & Gunn, strong malt liqueur, Westvleteren clone.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-22-2014 at 01:40 PM
    CSI - in your recipes, when you lower the temperature from 55-60 F down to 45 F and leave it
    for 8 weeks, do you lower the temperature gradually, or crash it directly to that temperature?
    If you lower...

  • Posted in thread: Keg Force Carbing Methods Illustrated on 09-20-2014 at 03:40 PM
    My friend who has been kegging for years pointed me to two links that state that set and
    forget carbing can be done in as little as three days or 5-10, respectively. He said that's his
    experience as ...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-17-2014 at 02:41 PM
    Does anyone familiar with making the Westvleteren clone know how critical the 'lagering'
    temperature of 50 F is? I currently have a pilsner lagering in my temperature-controlled
    freezer at close to fr...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-15-2014 at 05:41 PM
    I guess that more sugar would also get the yeast active again..Likely not if the amount is
    low, if the beer has already been racked to the secondary and it has been at lagering
    temperatures. But perh...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-15-2014 at 04:35 PM
    Cos one batch thats now in secondary has fg 1006. Therefore i wanted another batch with a high
    fg so i could mix the two into one beer with an fg of around 1014. Is it not possible to add a
    little DME...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-14-2014 at 05:15 PM
    It's been five days since I brewed the Westy, and it had been fermenting at 79-83F for 4 of
    those days. I was going to wait another day (five days of fermentation at 79-83 was suggested)
    but the ferme...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-13-2014 at 06:17 PM
    My attemept to make another batch of the new world recipe failed. I wanted a high FG
    beer(+1020)to mix with my last batch(1006). But this new batch has a gravity of 1011 after 7
    days. Even though i di...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-13-2014 at 04:57 PM
    Anyone have a force carbonation chart up to and including room temperature? Once I cool the keg
    back down (almost at the end of the 6 weeks at room temp part) I can measure again and see if I
    need to ...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-12-2014 at 12:46 AM
    there will still be sugar in there. after you've collected all your wort for the westie, shut
    off the output valve of your mash-tun, add some more 170*F sparge water and let it sit for a
    half hour or ...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 09-11-2014 at 12:35 AM
    After only 22 hours of fermentation, the temperature was already up to 80 F. It rose to 83 F a
    couple of hours later, so I had to remove the blankets wrapped around the carboy (room
    temperature 75 F)....

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