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04-08-2016 10:46 PM

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  • Posted in thread: Stone Brewing's Bottling yeast on 11-02-2015 at 02:36 AM
    Is it 7 years old, or is it the September 21, 2015 release STONE 20TH ANNIVERSARY ENCORE SERIES
    08.08.08 VERTICAL EPIC ALE?It's the Encore series (I did say it was the anniversary). Viability
    isn't an...

  • Posted in thread: Stone Brewing's Bottling yeast on 10-31-2015 at 06:44 AM
    Exactly what the subject says--I'm building up the dregs from the anniversary bottle of their
    08-08-08 Belgian IPA, and have no idea what it is (using apple juice, so starter fermentability
    isn't an i...

  • Posted in thread: Spiced New England Apple Wine on 10-31-2015 at 05:18 AM
    It's added in secondary, or after primary fermentation. That way it has time to settle out
    before bottling.

  • Posted in thread: New England Spiced Hard Sai-cer on 10-18-2015 at 09:55 PM
    Agreed--cinnamon is one of those personal preference things. I see nothing wrong with that
    much, as long as cinnamon is a flavour you want on the front.You can always make some more and
    blend if the s...

  • Posted in thread: Cherry cycer questions on 04-23-2015 at 01:31 AM
    Another one here, saying to use more apple juice. As for the bottle carbing, read the stickied
    thread in this forum. You can use juice to bottle carb, but it will require some math (figure
    out how muc...

  • Posted in thread: Wine Yeast for Beer? on 03-23-2015 at 12:38 PM
    Arise, necro thread, because I have something to point out.If you actually look at the
    Lallemand wine yeast info, 71B, 47-D, and RC212 are all competition neutral and do not have the
    "killer" gene--no...

  • Posted in thread: Anyone Brew Cider Because They Don't Like Beer? on 03-05-2015 at 04:32 AM
    That was me before, not a big beer fan. That being said cider led to graff which led to beer
    and I've been branching out. I have a Belgian wit waiting to be brewed. That being said, I like
    cider^^ Tha...

  • Posted in thread: Tips for brewing my first Tripel on 02-22-2015 at 05:22 AM
    Candi sugar is not invert sugar--it goes through the Malliard reaction, particularly for the
    darker colours. It's really fun to do.If you want to make your own start here .And then read

  • Posted in thread: Imperial Stout almost without hops on 02-20-2015 at 09:53 AM
    The real question is, do you like sweet drinks (cocktails, wines, etc.)? If so, go for it.
    Careful of going overboard on the roasted things, though.And to answer your most important
    question: I would ...

  • Posted in thread: Hefe-cider on 11-09-2014 at 05:58 AM
    Definately boil the wort for 15 minutes or so. Malt...particularly wheat malt can have bugs
    like lactobacillus on them.I'm not sure what you are asking about the amounts--you want to brew
    5 gallons to...

Brewing Blog: Dun Gleanne Brewing (Also on Facebook) Primary: Spruce Quad, Pumpkin Weizenbock, AW4 Apfelwein, Dark Candi Cider, Alaska Lambic(ish) Secondary: Rhubarb Wine, Highwayman Old Ale, Apple Blossom Floramel Aging: Brett finished Tripel