Last Activity:05-06-2013 7:31 AM
2 Likes on 2 Posts
Posted in thread: Dry Hopping Tips on 03-30-2013 at 10:42 PM
Don't worry about bottle off primary. That's the only way I do it. Well I do siphon it to a
bucket first (siphon carboy to clean bucket). So yeah if you ferment in a bucket then transfer
to a new one ...
Posted in thread: Oatmeal Stout fermentation question on 03-23-2013 at 10:15 PM
Secondary is a waste of time and also a risk of introducing bacteria into the beer. Leaving the
beer on a yeast cake is the way to go? Does it affect the taste vs transferring to a secondary
after a 1...
Posted in thread: Adding coffee on 01-12-2013 at 07:36 PM
I would do cold pressed coffee. I just did a coffee stout and it turned out great. I took a
canning jar (can't remember if it was a pint or quart) and boiled it and lid in a large pot for
about 15 min...
Posted in thread: Pecans on 12-13-2012 at 05:12 PM
So there has been a lot of discussion on how and when to use pecans in a beer. So I understand
the roasting them several times and sticking them on paper towels to get the oils out. Also
know to use t...
Posted in thread: thoughts on skipping secondary and making additions directly to primary on 12-06-2012 at 08:20 PM
Don't soak the coffee grinds in alcohol. Boil a mason jar and lid for about 15 minutes or so
and cap and let cool down (I just put in fridge for a few hours or over night). I run my
grinder through th...
Posted in thread: New to kegging - questions about the regulator on 12-06-2012 at 03:20 AM
Just a quick note if you're going to keep your regulator in the fridge. When they get cold they
often read lower so keep thy in mind. For example, when you get you tank filled it may say
Posted in thread: Flameout v. dryhop on 12-05-2012 at 10:14 PM
Hops aren't as simple as a lot of people try to make them. Hoping at flameout will add aroma as
as flavor and even a little bit of bitterness. This all depends on how you do it. As mentioned
Posted in thread: I.P.A fermentation times on 12-05-2012 at 09:52 PM
That's way short. I typically keep IPAs in the primary fermenter for 3-5 weeks. Minimum of 3
weeks and then get to it when I get a chance. Many discussions on whether to ferment in primary
Posted in thread: Low Attenuaion on Stout on 12-03-2012 at 08:52 PM
Fermentation should be complete. I made a starter like usual before I pitched the yeast.
Fermentation took of like crazy and I kept the temp at the recommended temp for yeast strain.
Also after three ...
Posted in thread: Low Attenuaion on Stout on 12-03-2012 at 08:16 PM
So if I'm to bottle still add priming sugar like I usually would?
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