Last Activity:02-19-2014 12:30 AM
21 Likes on 18 Posts
Posted in thread: Quck and Simple Cider with Nottingham Yeast on 10-23-2013 at 07:04 AM
I pasteurise in the dishwasher on longest hottest setting with great results. Whole batch in
one go, set and forget... Brilliant!
Posted in thread: All my IPAs taste the same on 10-09-2013 at 08:40 AM
Here's one: What are you fermenting in?Glass is the only fermenters I have that don't end up
giving me your problem.
Posted in thread: S-05 Attenuation on 08-24-2013 at 07:02 AM
Oh, brewing.... Now, do I over think this stuff, or is this when I should Underthink it?
Posted in thread: Poor attenuation after poor attenuation on 07-31-2013 at 06:15 AM
Just a thought, but how's your crush? Do you grind your own with a personal mill, or lhbs does
the crushing? That makes a big difference in AG brewing. Also, maybe try mashing longer. Try
Posted in thread: Suppressing Lacto & re-fermenting on 07-17-2013 at 09:39 PM
Cool! Thanx guys. And a really good tip from Chris Colby, good to know. Thanx buddy!As for
drinking cold & quickly, never a problem with that :)
Posted in thread: Suppressing Lacto & re-fermenting on 07-17-2013 at 06:02 AM
Thanx! The ipa is actually quite tasty & very clean tasting. No sourness at all now. It was
there the first few days but dissipated. I kegged it after 2 wks with a slight panic of
infection. I'm guess...
Posted in thread: Suppressing Lacto & re-fermenting on 07-16-2013 at 04:18 PM
if you have lacto in your beer you will not be able to get rid of it by lowering the gravity,
or any other method you have at your disposal. having said that i've seen plenty of threads
where a lacto,...
Posted in thread: Suppressing Lacto & re-fermenting on 07-15-2013 at 01:34 AM
Posted in thread: Suppressing Lacto & re-fermenting on 07-13-2013 at 05:55 PM
I should also mention the original yeast was S-04, fermented under 68*F/ 3 wks
Posted in thread: Suppressing Lacto & re-fermenting on 07-13-2013 at 05:45 PM
So I've got a CDA that's done fermenting. OG was 1.068, FG is 1.010. 6 gals. Heavily dry
hopped. My intention was to lower the gravity below 1.010 by adding 2 # sugar. I want this brew
to finish at ar...