Last Activity:08-27-2015 2:08 AM
Likes Given: 7
440 Likes on 390 Posts
Posted in thread: Bottling with flip tops? on 08-24-2015 at 01:48 AM
I have 5 bombers with flip tops. Been using the same seals for 5 years with no issues. They are
usually the first bottles opened, so get used most of all my bottles. If I had to guess, I'd
say they ar...
Posted in thread: Got 18lbs Free Hops on 08-24-2015 at 01:19 AM
If they aren't used immediately, they need to be dried before freezing. Otherwise, it's a
vegetal mess if they are frozen while wet.They are not going to fare well in the kettle either.
I see no reaso...
Posted in thread: Got 18lbs Free Hops on 08-23-2015 at 05:19 PM
Why not make a wet hopped beer with about 3 lbs. That is 3 left to dry. If you can't do it
immediatly, I believe fresh hops keep OK for a couple of months in the freezer.You do know that
15 lbs wet wi...
Posted in thread: Seabuckthorn sour on 08-22-2015 at 02:01 AM
Sours take a long time to develop. You might be better waiting 8 to 12 months before adding
fruit.Popular wisdom is that a lot of the Brett flavors are developed from converting the
esters created by ...
Posted in thread: Rolled Oats and the potential? on 08-22-2015 at 01:42 AM
You do not need to boil rolled oats. The rolling process generates enough heat to geletanize
the starches. Just toss them in the mash. No need to mill either. Now, cut oats is a different
Posted in thread: Saison tomorrow....... hop suggestions on 08-22-2015 at 01:20 AM
I think any of them would go well (except Magnum as an aroma hop). You can go light or heavy;
it really is a style where you can do anything with it.I did a great 'Tripel Nelson' with NS
hops and 3711...
Posted in thread: Brown ale recipe help on 08-22-2015 at 01:14 AM
Overall looks good. I can't say I've done many Browns, so I'm no expert.I've never used Brown
malt, but NB says it has zero diastatic power, so you need the MO in the partial mash. Extract
tends to fi...
Posted in thread: Help fix my barleywine in the secondary fermenter on 08-21-2015 at 01:57 AM
I've done a 1.100 down to 1.010. Was excellent with plenty of sweetness and body.
Posted in thread: Steeping Grains with an Extract Kit? on 08-21-2015 at 01:48 AM
We are talking about steeping, and not mashing.In steeping, enzymes take no part.We steep
grains mainly for flavor. Crystal malts provide sweetness, and contribute about .003 gravity
points per lb to ...
Posted in thread: Danstar Windsor for an IPA? on 08-21-2015 at 01:25 AM
Nooooooooooooo!!!!!!!!!!!!!!!!!That is probably one of the worst yeast choices for an IPA.