Last Activity:12-04-2013 10:41 PM
2 Likes on 2 Posts
Posted in thread: belgian trippel not finishing out on 12-03-2013 at 01:19 AM
3) What can i do to get my belgians to dry out? I have no trouble with 001 and 002 and usually
hit my final gravity dead on. Thanks for the replies. Next time Try brewing with belgian candi
Posted in thread: Using a lager yeast for a brett beer on 12-03-2013 at 12:02 AM
Excited to hear how this turns out! Sounds awesome.
Posted in thread: Brewing School on 10-30-2013 at 05:11 PM
Start with the siebel courses online. They are great. You can work at your own pace and you
learn plenty and you will be caught up on that higher level science you are missing. Many
breweries will app...
Posted in thread: «Looks like I'm gonna have to amputate your beer son...!» on 10-17-2013 at 10:15 PM
If I try to bottle it somehow I'm thinking I'll ruin my bottling cane forever... I hear Brett
brewers have dedicated equipment...? This is a great opportunity to get into sour beers. Keep
Posted in thread: 1st Double Batch Day on 10-17-2013 at 10:12 PM
If you are using an immersion chiller I like to harvest the hot water coming out of it. You get
pretty hot water right off the bat and spend less time trying to heat water for your mash or
Posted in thread: Mash tun? on 10-07-2013 at 10:43 PM
It's fun to build your own and then you will have a special connection with your Tun. places
like williamsbrewing sell great parts for a reasonable price to convert coolers to mashtuns. I
picked my 10...
Posted in thread: Infection on 10-07-2013 at 10:40 PM
You may risk an infection but try some! Sani up a thief or turkey baster and take a little sip.
That's the best way to tell.
Posted in thread: Open air outside fermenting on 10-07-2013 at 10:09 PM
If you're worried about it. Brew up a batch and take one gallon and try open fermenting with
it. That way you won't run the risk of messing up a whole beer. Who knows, you could find a
sweet brewers y...
Posted in thread: Something strange happened on 10-07-2013 at 04:57 AM
it is very unusual for beer infected with an acetic acid bacteria to just clear up on it's own,
in fact i would claim it's impossible. having said that your original post is very confusing as
to what ...
Posted in thread: Stout questions on 10-07-2013 at 03:17 AM
What did your recipe call for a FG? 1020 sounds like it would be right. You tell when your beer
is done fermenting when you get the same gravity reading over several days. 1.000 would be
water and you...