Last Activity:08-01-2013 12:06 PM
Posted in thread: Recipe with a sour mash question... on 05-27-2005 at 12:11 PM
Krikey! Berliner weisse is a style I'd like to take a shot at. Are there any commercial
examples available?Sam,The real kicker is we made that beer in Newport News when I was
stationed at Langley AFB ...
Posted in thread: Recipe with a sour mash question... on 05-24-2005 at 12:31 PM
After mashing the grain at 150 degrees, you should let it sit for two to three days and try and
keep it warm (about 100 degrees). Brew your beer and throw the whole mix into the mash tun with
Posted in thread: Homebrew Supply Websites on 05-23-2005 at 01:14 PM
If you live in the southeast try They're in Florida and provide very personalized service.
Prices are very good and they only charge the actual shipping cost. If you are a frequent
customer you can ...
Posted in thread: How long have you been brewing? on 05-20-2005 at 03:59 PM
Been brewing since 93 with a break from 02 - until recently due to a severely broken arm and
three surgeries. I've been all-grain from batch 3 or 4 with an occasional extract brew due to
Posted in thread: What is the most difficult style of beer to make, in your opinion? on 05-19-2005 at 07:01 PM
Hands down, Lambics, if done properly. Takes lots of time and several yeasts/bacteria.Next
category would be lighter lagers (Pils, Helles, Dortmunder, American). Not much to hide behind,
you really ne...
Posted in thread: Top 5 ways to improve your beer on 05-19-2005 at 06:35 PM
Here was my original list from the previous thread:1) Effective sanitizing procedures2) A
large, clean, healthy yeast starter3) Fermenting at the proper temperature4) Fresh quality
Posted in thread: Brew Day on 05-19-2005 at 06:29 PM
Ah the joys of living in sunny southern california. I actually wish i had a cooler room to
ferment in so i can do a steam beer or a bock. but it looks like its ales for me until probably
Posted in thread: Brewing Times on 05-19-2005 at 06:21 PM
a general schedule could be...a week in primarya week to ten days in secondary10 days in keg? i
don't keg, so i'm not sure. but the bitter style in my experience has been good to go after a
week or so...
Posted in thread: Sour Mashing on 05-19-2005 at 05:16 PM
Hello all, I'm new here and have been brewing since around 1993/1994. I took a break for a
couple of years ago when I broke my wrist and had to have a few surgeries to fix it. I just
recently started ...