Last Activity:11-19-2006 5:53 PM
Posted in thread: Temperature Controllers on 11-15-2006 at 08:20 PM
How exactly are these used to control the temp of a common refrigerator?
Posted in thread: Might have screwed up - advice please. on 11-15-2006 at 07:30 PM
Oh dude... you messed up. Don't you know what can happen when you mix liquid and dry yeasts
together? The reaction almost always creates nitroglycerin which can and probably will detonate
and destroy ...
Posted in thread: Pilsner AG on 11-15-2006 at 07:25 AM
Use either light Crystal or Carahell instead of the Vienna. Maybe a little German Munich.
Pilsners are defined by Saaz but if you want something else try either Hallertauer, Mt. Hood or
Posted in thread: Least favorite style? on 11-13-2006 at 08:54 PM
Someone make this into a poll.
Posted in thread: Pilsner Recipe on 11-13-2006 at 03:13 AM
OK, I tasted the beer and it tastes good. Didn't notice any butter. I am doing the rest anyway.
It will be kept up here at 67 degrees in the house for a couple of days, then racked off into a
Posted in thread: Pilsner Recipe on 11-12-2006 at 09:59 PM
Is there any reason not to do one? Is the diacetyl only produced by yeast reproducing and not
once they are fermenting? I was shocked that it fermented so quickly, I had read other threads
Posted in thread: Pilsner Recipe on 11-12-2006 at 08:10 PM
On the 4th day after fermentation started, I am now at a 1.018 gravity and bubbling has
decreased drastically. Time for the diacetyl rest?? Please advise.
Posted in thread: I need a Very High Alcohol, Very Low Final Gravity recipe on 11-10-2006 at 06:53 AM
Its the almost champagne like beers that I'm after.ummmmm... primary fermentation with a beer
yeast, secondary with a champagne yeast!
Posted in thread: Pilsner Recipe on 11-10-2006 at 02:27 AM
The "cold break" layer settled and now the Pilsner is in full fermentation at 52 degrees:
calling this beer Rainmaker Pilsner since it was brewed outside on my deck in the rain.
Posted in thread: I need a Very High Alcohol, Very Low Final Gravity recipe on 11-10-2006 at 01:31 AM
i made a loganberry champagne that used 12 pounds of corn sugar. 1.120 starting gravity, .990
final gravity, 16% alcohol. No "off" flavors that I can tell.