Last Activity:02-09-2016 6:02 PM
6 Likes on 6 Posts
Posted in thread: Vienna Malt Pale Ale on 01-20-2016 at 06:51 PM
My American Amber consists of 90% Durst Vienna, works well with many hop profiles.
Posted in thread: Yield Question on 01-12-2016 at 05:36 PM
It's best to account for volume loss at all stages so you know where you'll end up at packaging
time. Here's how I approach it:Collect 7 gallons of wort into brew kettle.An hour boil leaves
me with 6 ...
Posted in thread: How old can my Safale us-05 be? on 01-12-2016 at 05:26 PM
I believe the date they provide is 2 years after it was packaged, so your yeast was "born" in
Posted in thread: Pondering a Parti-Gyle on 11-24-2015 at 12:30 AM
Initial thought is normal batch of Oatmeal Stout, then add a portion of new specialty grains to
the mash tun and collect final runnings for a "Mild" so to speak. Goal here is to get a
standard batch p...
Posted in thread: Pondering a Parti-Gyle on 11-23-2015 at 05:59 PM
Looking for advice on my 1st Parti-Gyle, here is some info on my equipment set up and what my
thoughts are:All grain with 5-gallon mash tun & 5-gallon hot liquor tank. I've held up to 13.5
lbs of grai...
Posted in thread: Safbrew T-58 on 07-14-2015 at 09:28 PM
I've used it in a Belgian Golden, Dubbel, and Saison.Good yeast, and very nice flavor
profile.Only issue I've had with all three beers using this yeast is lack of head retention and
lower carbonation ...
Posted in thread: Bee Cave Brewery Haus Pale Ale on 06-25-2015 at 11:41 AM
Haus Pale Ale - English StyleWent a different route with a recent batch. Maris Otter in place
of the standard pale ale malt.Cluster hops (0.75 oz @ FWH & 0.25 oz @ 20 min.)East Kent
Goldings (0.5 oz e...
Posted in thread: Pineapple Hefeweizen on 04-08-2015 at 07:33 PM
Been thinking about a batch of Kingerweizen as my next one......now that I've come across this
post it may very well become Pineapple Kingerweizen!Very intrigued by the idea of 4 lbs of
Posted in thread: Wb-06 on 03-11-2015 at 08:01 PM
WB-06 is what's used in my Hefeweizen.Ferment between 65-70 degrees provides enough character
for my taste.Not sure but I think warmer temps will give more banana, so perhaps adjust
fermentation temp ...
Posted in thread: Rehydrating yeast on 01-11-2015 at 01:18 PM
Once you work the process into your brew day and figure out the timing it's no bother at
all.I'll boil the required amount of water around the same time my wort is placed on the
burner. The water is c...