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11-14-2011

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08-28-2013 3:19 PM

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  • Posted in thread: Southern Tier Pumking Clone?? on 08-28-2013 at 08:07 PM
    Sorry I never reported back on any of this stuff from when I was trying to pin it down. It was
    a hell of a learning experience for me. This year, I made a different pumpkin beer that turned
    out very w...

  • Posted in thread: Southern Tier Pumking Clone?? on 03-14-2013 at 11:44 AM
    Just thought I'd weigh in and update. It's been a while since I brewed - my details are a few
    pages back but I based off the one on something like page 22. I ran into a couple of problems
    with mashing...

  • Posted in thread: Coffee Stout Stuck? on 02-27-2013 at 09:01 PM
    Thanks for the reply. That's odd - I had the same doubts on underpitching but the recipe I
    based on called for just the one. I'll pitch some more yeast...if that doesn't work, any other
    thoughts?

  • Posted in thread: Coffee Stout Stuck? on 02-27-2013 at 07:33 PM
    So I brewed an Imperial Coffee Stout. OG 1.086, used yeast nutrient, rehydrated US05 and
    gradually introduced wort to the pitch mix to avoid temp shock. Pitched when the wort was down
    to about 70 afte...

  • Posted in thread: Southern Tier Pumking Clone?? on 11-13-2012 at 12:09 PM
    I changed a few things with the recipe (very minor), and added a box of crushed graham crackers
    to the mash in my third attempt at this. It won it's category (over 30 in the flight) in my
    local home b...

  • Posted in thread: How to tell when conditioning is finished on 11-12-2012 at 12:41 PM
    Did you really only add 3 grams = 0.1 ounces of priming sugar? That should give you almost no
    carbonation, so chances are your theory is correct and the original fermentation restarted and
    is finishin...

  • Posted in thread: How to tell when conditioning is finished on 11-12-2012 at 12:37 PM
    Oops my mistake. 3 oz.

  • Posted in thread: How to tell when conditioning is finished on 11-11-2012 at 09:05 PM
    I recently bottled a beer that had been stuck, probably due to hot mash temp making wort
    nonfermentable. I repitched with champagne yeast and didn't get any more drops in SG over
    several days, so I we...

  • Posted in thread: Bottle carbing a stalled beer? on 11-02-2012 at 08:12 PM
    Champagne yeast is pretty cheep and quick if you have a home brew shop near you. I would try
    that first. Keep in mind that Champagne yeast is designed to ferment Simple Sugars dry, but not
    nessisarily...

  • Posted in thread: Bottle carbing a stalled beer? on 11-02-2012 at 07:07 PM
    To answer the direct questio. Yes, you can bottle it even if it stalled. You don't need to add
    more yeast.A mash temp of 158 will leave a beer pretty malty. In my experience, with a 60min
    mash, every ...

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