Last Activity:08-28-2013 3:19 PM
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Posted in thread: Southern Tier Pumking Clone?? on 08-28-2013 at 09:07 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 12:44 PM
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
Posted in thread: Coffee Stout Stuck? on 02-27-2013 at 10:01 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
Posted in thread: Coffee Stout Stuck? on 02-27-2013 at 08:33 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 01:09 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 01:41 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
Posted in thread: How to tell when conditioning is finished on 11-12-2012 at 01:37 PM
Oops my mistake. 3 oz.
Posted in thread: How to tell when conditioning is finished on 11-11-2012 at 10:05 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 09:12 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
Posted in thread: Bottle carbing a stalled beer? on 11-02-2012 at 08:07 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 ...