- Posts 18
Last Activity:12-06-2013 7:02 AM
Posted in thread: Movie name game on 12-06-2013 at 12:42 PM
Posted in thread: wine / mead on 12-04-2013 at 07:58 PM
I make t'ej (Ethiopian mead) and letting it sit for a long time with a continuous fermentation
is basically what I do. I stick the fermenting t'ej in a fermenter (usually a gallon size) and
taste it e...
Posted in thread: Free Online Beer Chemistry Course on 11-24-2013 at 06:24 AM
Chuckd76 will meet you on the quad. In January. For streaking.
Posted in thread: One brew done, one starting today. on 02-27-2013 at 12:44 PM
Welcome to the obsession! Just from personal experience, the sooner you make the jump to all
grain, the sooner you can tell SWMBO that you "need" the equipment. Happy brewing!
Posted in thread: Banana?!?!? on 02-13-2013 at 04:46 PM
Google "Chapeau Banana Lambic." Delicious!
Posted in thread: Equipment on 02-13-2013 at 02:46 AM
All grain isn't that tough. You just have to keep a close watch on mash temps and aim for
consistency. For large kettles check out restaurant supply stores. I scored a stainless ten
gallon boil kettle...
Posted in thread: Yeast starters and a mess on SWMBO's stove... on 02-13-2013 at 02:41 AM
Had the same issue. Boil-overs can happen in an instant. Try this: like a charm for me.
Posted in thread: $50 Bud on 02-10-2013 at 02:03 AM
I AM NOT the seller of this. Just trying to help the poor guy out.....
Posted in thread: My beer is too dark on 02-06-2013 at 12:16 PM
If your pot doesn't show any scorching and you can't detect any burnt/caramel aromas or flavors
you probably aren't scorching your wort. It could be your boil time as that affects wort color,
Posted in thread: Complete beginner seeking a mentor on 02-05-2013 at 06:43 PM
When I take a sample from beer with kraeusen, I've just been sampling pretty much from the top,
which includes a little kraeusen. It seems ok, but am I fooling myself? How does the kraeusen