Last Activity:03-14-2014 2:10 PM
Posted in thread: beersmith question on 11-24-2010 at 04:39 PM
That's the style OG range. So in your case the recipe's estimated OG is 1.072, but Witbiers
should be between 1.042 and 1.055.
Posted in thread: Guinness Foreign Extra Stout!! Wow! on 11-09-2010 at 03:10 AM
This is a recent offering here in the U.S: to see it finally available here.
Posted in thread: Homebrew calories. on 05-25-2010 at 10:30 PM
If you use beersmith it gives you an estimated calories/pint. Its not pretty :( On most of my
beers its about 250. Miller Light is 90something. I'm cutting back consumption during the week
solely for ...
Posted in thread: Where to go in Portland, Oregon on 03-08-2010 at 01:38 AM
I went to a place called Henry's that had a ton of beer on tap. Eventually we left and went
elsewhere, but I wish we had stayed there the whole time. Recommended.
Posted in thread: Over two weeks with no activity, high FG, slight sour taste... will it be ok? on 02-14-2010 at 02:46 AM
I brewed this same kit as my 2nd beer, and it fermented out 1.021. I fermented at too high a
temperature, so it had a lot of fusel alcohols but it was most definitely quaffable. I still
have a few lef...
Posted in thread: Belgian Golden Strong Ale - how long to ferment? on 02-05-2010 at 09:42 PM
It's WLP570.Alas, I forgot to take an SG reading so I don't know exactly, but the estimated OG
for the recipe is 1.082.I think how long it ferments is the yeasts' decision, not yoursHaha,
true! Maybe ...
Posted in thread: Belgian Golden Strong Ale - how long to ferment? on 02-05-2010 at 05:22 PM
I've got a Belgian Golden Strong Ale - Jamil Z's recipe - sitting in primary right now. I
brewed it on 1/10, so that's about four weeks ago. How long should I ferment it for? Should I
secondary this b...
Posted in thread: Beer Monopoly on 01-27-2010 at 04:05 AM
Someone just posted a beer version of Monopoly: pretty good work, actually!
Posted in thread: Adjusting Volume to Hit SG on 12-16-2009 at 09:13 PM
Thanks to my apartment dwelling, I'm a partial-mash, partial-boil guy. My process is typical: I
boil, say, three gallons and then add sterilized water in the fermenter to get up to five.
After that I ...
Posted in thread: Irish moss in extract brew on 06-22-2009 at 01:40 AM
The idea that irish moss shouldn't be used probably stems from Palmer's How to Brew. The 3rd
edition includes a "Beer Clarity" appendix that discusses possible clarifying agents. The
online edition do...