Last Activity:04-30-2012 10:05 PM
Posted in thread: Topping off secondary? on 05-01-2012 at 03:05 AM
Buy sterilized marbles and then sanitize them before putting them in the bottom of the carboy.
This will reduce the amount of airspace at the top without compromising your recipe. Play
around with how...
Posted in thread: same recipe, way diff results on 06-28-2010 at 02:54 AM
ec-1118 is great for unsticking fermentation because it has very little nutritional needs, so
I've been told
Posted in thread: same recipe, way diff results on 06-27-2010 at 10:05 PM
Something still sound fishy. There should not have been such a difference if it's a repeat
recipe. The sweetness is definitely due to underattenuation. Adding more yeast should help.
IMO, 1.025 is sti...
Posted in thread: same recipe, way diff results on 06-27-2010 at 09:55 PM
From what I understand the gases and pressures built up by them during fermentation does have
an affect on flavor profiles and other aspects of the final brew. It makes complete sense that
there is a ...
Posted in thread: same recipe, way diff results on 06-27-2010 at 06:52 PM
I used White Labs Dry English Ale, which lists attenuation as 70-80%. Oxidation is out as a
reason. I don't think the sweetness is from the lack of fermentation. The other batch is roasty
as hell and ...
Posted in thread: same recipe, way diff results on 06-27-2010 at 05:44 PM
I brewed a 10 gallon batch of Foreign Extra Stout and split them into 2 five ale pales. The OG
was 1.073 and I didn't make a yeast starter or blow-off tube :o. One of the buckets kept on
blowing the l...
Posted in thread: apfelwein bulk aging question on 04-08-2010 at 08:01 PM
I recently made my second batch of apfelwein, this time with a few tweaks. I added some squirts
of honey, I would guess less than 8 ounces, and used Lalvin ec-1118. I plan on reracking it
after two mo...
Posted in thread: Citra IPA on 03-31-2010 at 07:15 PM
Recipe looks good, it will be intense. One suggestion though, maybe use a yeast that
accentuates fruity flavor, maybe Wyeast American ale 2. Unless the yeast you are using already
Posted in thread: Citra IPA on 03-25-2010 at 09:21 PM
If you're looking for malt sweetness, consider using Marris Otter as your base.
Posted in thread: Help with foreign extra stout recipe on 03-03-2010 at 11:27 PM
This is a ten gallon recipe for a stout. I want it to be like Bell's Kalamazoo Stout- roasty,
dry and not overpowered by coffee flavor. Any suggestions?14.50 lb Light Dry Extract (8.0 SRM)