Last Activity:08-16-2014 6:33 PM
Posted in thread: Serving a Sour on 08-16-2014 at 11:33 PM
I am getting to keg a sour that was brewed last september. My question is related to the
equipment. After I tap this, should I buy new o-rings, dispensing line, etc due to the yeast so
that I don't in...
Posted in thread: Strike Water Temp Issues on 05-04-2014 at 01:34 PM
I had to buy a new thermometer a couple of batches ago and ever brew session since I reach the
target strike water temp, pour it into the cooler, stir the grains, and the mash temp is 4-6
Posted in thread: Bourbon Barrel Question on 01-20-2014 at 11:55 PM
This was a new barrel. The other part of the batch was fine. As I mentioned, this was tasting
normal about a month ago. Do you think the leak and the contamination are related? Why would it
Posted in thread: Bourbon Barrel Question on 01-20-2014 at 11:09 PM
New barrels - fill barrel with hot water, rotate it and empty until the color of the water is
transparent. If not using for a period of time, fill 1/4 full of water. I did this but I filled
it 3/4 jus...
Posted in thread: Bourbon Barrel Question on 01-20-2014 at 09:48 PM
I followed the instructions that came with it about cleaning, if it sits for some time, etc. I
noticed several weeks ago, a thick, brown tar that had started coming out where the spigot
connect to the...
Posted in thread: Bourbon Barrel Question on 01-20-2014 at 09:29 PM
I bought a small 2 L barrel about 3-4 months ago. I had a large batch of brown ale so I took
some and filled the barrel. About a month ago I tool a sample, it had a nice brown flavor as
well as a good...
Posted in thread: Scottish Ale fermentation question on 12-15-2013 at 07:48 PM
Didn't really have a target FG. This was the first time making a Scottish Ale. but I have never
had a beer finish that high, usually 1.020 and lower. Wasn't sure how this would affect the
flavor of th...
Posted in thread: Scottish Ale fermentation question on 12-15-2013 at 06:12 PM
I am currently fermenting a Scottish ale that had a starting gravity of 1.104. After 3 weeks it
is down to 1.030, with a little activity left. The beer is still heavy and thick. Do I let it
Posted in thread: DIY Fermentation Chamber vs Freezer on 09-22-2013 at 01:09 PM
I read some clone recipes in Brew magazine that did their fermentation this way, 68 then 55 for
the secondary. I was assuming this was to help settle out any left over yeast. So are you both
Posted in thread: DIY Fermentation Chamber vs Freezer on 09-21-2013 at 06:35 PM
I am wanting to do my primary fermentation at 68 degrees for a week then do secondary
fermentation at 55 degrees or lower for a week or so. I have a DIY chamber that I am currently
not using and a che...