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bourgeoisbee

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Join Date:

07-08-2009

Last Activity:

03-04-2013 4:34 PM

    ABOUT ME

  • Bloomington, IL
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Bottling into growlers? on 02-03-2012 at 06:26 PM
    Since the beer is already in there, I don't see a reason to reason to expose it to oxygen again
    by transferring it. As long as it doesn't become over carbonated and the glass can take the
    pressure it'...

  • Posted in thread: Goose Island Matilda on 12-18-2011 at 04:00 PM
    I wouldn't age it in a bucket. I've aged numerous sour beers in Better Bottles and never had an
    issue with oxidation. Mike at themadfermtationist.com & OldSock on here uses Better Bottles and
    he's wel...

  • Posted in thread: Temp control how long is REALLY needed? on 12-17-2011 at 04:22 PM
    Yeah, I ferment at 63 or 62 for most ale yeasts. Getting temperatures down from room temp
    (67-68) to mid-low 60's was the biggest improvement I made when starting out. Optimum
    temperature for yeast he...

  • Posted in thread: Goose Island Matilda on 12-17-2011 at 01:12 PM
    No, I pitched Orval dregs (2 bottles) into a secondary after an initial 3 week fermentation.
    Secondary was a Better Bottle, and let it sit like that for a year before bottling.

  • Posted in thread: Goose Island Matilda on 12-16-2011 at 04:21 PM
    I brewed a Matilda clone that was off a little on the malt bill, but nailed everything else. I
    pitched the yeast and let it go for 3 weeks and then moved to a better bottle and pitched Orval
    dregs. A ...

  • Posted in thread: How to Can/ Question about canning gift on 12-16-2011 at 04:15 PM
    You don't need a pressure cooker, but it cuts the boiling time from an hour to 10-15 minutes. I
    got mine second hand for next to nothing. Also if you're canning in the heat of the summer,
    boil everyth...

  • Posted in thread: Temp control how long is REALLY needed? on 12-16-2011 at 04:11 PM
    Yeah, 72 hours from activity is probably fine; a week gives you more security. How much higher
    is the non-controlled area? You would probably be OK, but I wouldn't go over 70F, even after a
    week.

  • Posted in thread: Water bath bottle conditioning? on 12-09-2011 at 03:42 PM
    I've done that to heat up a fermentor (bucket), but not bottles. It works great for a bucket. I
    like this heater too, but you need a temperature controller Wort-O-Matic: Fermentation Can
    Heater

  • Posted in thread: need help cloning a recipe on 12-09-2011 at 03:37 PM
    Great! If they bitter at 30 minutes, that makes me think they do a significant whirlpool. I'd
    guess 30 minutes or so, which is common on a commercial system. I still think they dry hop it
    based on my ...

  • Posted in thread: Recipe Input on 12-08-2011 at 09:32 PM
    Here's a link to a thread that discusses that recipe, including a breakdown of it from Stone.

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