Last Activity:01-30-2012 9:48 AM
3 Likes on 3 Posts
Posted in thread: Russian Imp stout fermentation on 01-30-2012 at 03:58 AM
My guess is you are totally ok. Your fermentation us still taking place I would believe, it
just might not look like it. Pitching on a cake can often cause huge early Krausen and blow
offs then slow. ...
Posted in thread: First Brew Complete! on 01-30-2012 at 03:52 AM
Congrats first of all! It is a fun journey. Did you take the OG reading after you added the
water? I am not familiar with the recipe you used and am not sure what taste was expected. Time
in the bottl...
Posted in thread: Summer RyePA on 03-07-2011 at 02:36 PM
Just ordered the grains for thisnervous excitement.Couple Questions.Your SRM on some of the
grains seem off. However the SRM for the recipe is correct using the grain bill providedAlso
the IBU calcula...
Posted in thread: Extract vs. Partial Mash vs. All Grain on 03-02-2011 at 10:36 PM
Man I love this forum....you all have great input and have verified what I have pretty much
thought. After my second PM, I noticed that I had a TON more sediment. I am assuming that is
the "trug" that...
Posted in thread: Extract vs. Partial Mash vs. All Grain on 03-02-2011 at 06:07 PM
I brewed actively in the late 80's and 90's but got out of it. I was strictly an extract guy
then....just getting back in and dusted off the old pots, grolsch bottles and carboys. Have
Posted in thread: The Toasty BarleyWine on 03-02-2011 at 05:55 PM
Jsut curious if you brewed, and if so, how it went?
Posted in thread: Summer RyePA on 03-02-2011 at 05:54 PM
I hope you like it! I am brewing a double batch (20 gallons) here in the next few weeks as well
to get it ready for the summer. This is still one of the top beers here, liked by almost all
who try and...
Posted in thread: Five Days, Gravity Dropped, But Still Krausen? on 02-22-2011 at 02:31 AM
This can happen a lot of ways. What type of yeast did you use? The Kolsch strains, among some
others, are famous for their lack of falling Krasuen, even after 2 plus weeks.Nothing to worry
Posted in thread: Rye Percentages on 02-22-2011 at 02:26 AM
Looks Like an interesting recipe! If you haven't used Rye before, it is good to be in the 10%
to 30% range, which you are dead center on. I am not sure what your goals are, but you will
Posted in thread: Goose Island Sofie...AG Clone ideas? on 02-03-2011 at 02:33 PM
Well, I am almost ready to try. It has been sitting in secondary for 3 weeks now after spending
3 in primary. I just racked to the keg and it tasted FANTASTIC!!!! I am still waiting for the