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10-08-2012

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12-02-2013 12:42 AM

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  • Posted in thread: Batch Sparge Volume on 12-06-2013 at 03:02 PM
    To the OP: what efficiency are you actually getting? It sounds like yours is just lower than
    you would like to be, and you either need to adjust your process to bring it up (better crush?
    mashout infu...

  • Posted in thread: Batch Sparge Volume on 12-02-2013 at 04:06 AM
    This should be an easy one and I'm just now having the "ah-ha" moment, I just need some solid
    experience to verify.So, I have been batch sparging and making great beers but I kept having
    tons of sparg...

  • Posted in thread: Backsweetening a dry pale ale / fruit beer on 06-27-2013 at 01:20 PM
    Interesting concept. Thanks for the reply. I'll try to update with results but here's what I
    did:I boiled about 3/4 cup of water, turned down heat and added about 6 oz of lactose to keep
    it pretty war...

  • Posted in thread: Backsweetening a dry pale ale / fruit beer on 06-25-2013 at 05:39 PM
    Well, I feel like it would at least combat the thin mouthfeel and lay a little better
    foundation if I add the apricot. Thoughts?

  • Posted in thread: Tainted batches - what is wrong? on 06-25-2013 at 05:27 PM
    Oops, wrong answer...I see what you're saying. On the flip side, most of my ale yeast strains
    get that way when fermented too high. Honestly, a lot of that might age out also.

  • Posted in thread: Tainted batches - what is wrong? on 06-25-2013 at 05:25 PM
    Yep. Each strain of yeast is designed to impart different flavor profiles...it makes sense that
    each one will react differently to temperature.

  • Posted in thread: Did I botch this batch...? on 06-25-2013 at 05:19 PM
    WLP530 is a tricky yeast. It really reacts to quick temperature fluctuations. I'm not surprised
    it dropped out a bit. My suggestion is to slowly warm it back up a bit. Belgians are supposed
    to have ph...

  • Posted in thread: Tainted batches - what is wrong? on 06-25-2013 at 05:14 PM
    I think it's all in the temperature control. I'm convinced that for most ales you need to
    ferment between 60-65 and not much higher. Your Belgians are different obviously and are
    supposed to have that...

  • Posted in thread: Backsweetening a dry pale ale / fruit beer on 06-25-2013 at 05:11 PM
    So here I stand on the precipice...I've brewed a pretty standard issue pale ale w/ pale malt
    and wyeast 1056. Honestly my intention is to make an apricot pale ale and rack this beer on top
    of about 2 ...

  • Posted in thread: Wild Yeast?? on 10-09-2012 at 04:57 AM
    First of all: First time poster, long time reader. Love the knowledge on this forum.So here's
    the deal. I brewed my first 5 gal all grain batch this weekend as I just purchased a 6 gal
    better bottle. ...

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