- Posts 150
Last Activity:03-04-2013 10:34 PM
Posted in thread: Bottling into growlers? on 02-03-2012 at 07:26 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
Posted in thread: Goose Island Matilda on 12-18-2011 at 05:00 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
Posted in thread: Temp control how long is REALLY needed? on 12-17-2011 at 05:22 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 02:12 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 05:21 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 05:15 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,
Posted in thread: Temp control how long is REALLY needed? on 12-16-2011 at 05:11 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
Posted in thread: Water bath bottle conditioning? on 12-09-2011 at 04:42 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
Posted in thread: need help cloning a recipe on 12-09-2011 at 04:37 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 10:32 PM
Here's a link to a thread that discusses that recipe, including a breakdown of it from Stone.