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07-11-2011 1:12 PM


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  • Posted in thread: RIS fermentation on 07-11-2011 at 02:32 AM
    I made a 1.131 Russian Imperial stout on July 22. I made a yeast starter with 2 cups water, 1/2
    cup DME, and a packet of Safale 05 the day before. It was at high krausen when I pitched it. I
    took a sa...

  • Posted in thread: Sour Saison Development on 06-26-2011 at 11:37 PM
    I decided to use some oak on most of it. I only have American house toast oak cubes, so I
    boiled them in water for 10 minutes. Then I soaked them overnight in a some Chardonnay, poured
    that wine out, ...

  • Posted in thread: Sour Saison Development on 06-21-2011 at 06:02 PM
    How much oak would you use/ how would you prepare the oak for it?

  • Posted in thread: Sour Saison Development on 06-19-2011 at 07:56 PM
    I brewed a saison at the end of January, used the French saison yeast which took it to a
    gravity of 1.006 by the middle of February. I racked it onto 3 pounds of apricot fruit puree at
    that point and ...

  • Posted in thread: Maple Brown Ale on 02-27-2011 at 03:55 AM
    I've been using these forums since I started brewing, it's been a great resource. I just got a
    gallon of Ohio maple syrup from my folks, and I want to make a relatively strong brown ale with
    it. I am ...