Recent content by DanMyers

I hear ya, I have a full batch of champagne fermented beer. I dont know what to do with it.

I read on here that unibroue do not use a separate bottling strain although they apparently use at least two different strains the for fermentation of different beers. Anyway, I've successfully cultured the blanche de chambly strain and brewed a great clone. I thought I would do the same...

Hey Folks, I recently booked a ski trip to Sankt Anton am Arlberg in Austria and I will be travelling through Munich. I thought i'd ask a few questions and get a little discussion going on possible/recommended spots to visit and beers to drink. Please note, i hail from the barren wasteland of...

Gravity is near perfect, three weeks in primary. I brewed and cleared a Furious IPA clone in the same time less a week and its crystal clear. Heres a pic, this is technically a tertiary as i ran out of keg space.

This was the first All grain recipe (https://www.homebrewtalk.com/f12/cigar-city-jai-alai-clone-414817/) that I brewed several years ago. It took forever to clear, in fact im not sure that it did. I used Thames Valley Yeast. I suspected an infection due to the Spanish cedar that I added or...

+1 for Cigar City. The jai alai is great. If i had my choice id go for the humidor series Jai Alai over the White Oak.

I've never tried it, but I was reading this today. http://brulosophy.com/methods/lager-method/

Subbed, Same issue. Soot is all over my apartment.

I can't answer your question directly.... but if you are looking to carb a beer at a high volume rate consider champagne bottles. As long as they have a significant indent on the bottom of the bottle, you really do not have anything to worry about.

Hi, I am new to mineral additions, although i do have a strong science background. I typically use local spring water and do not add any minerals. I produce good beer, that said i would like to start adding minerals in hopes of improving my beer. I am entering this beer in a comp so its probably...

My 2 cents, Lets keep this going! Ok so alot of people are commenting on the benefits of flaked barley and its ability to create and retain a thick creamy head. That said someone mentioned the mashing and fermentation of certain beers (duval for example) create incredibly long lasting head...

Oh I used this recipe https://www.homebrewtalk.com/f12/la-fin-du-monde-clone-83335/ and fermented with a culture grown up from the bottle.

Hi All, I brewed a Fin Du Monde clone recently and the safety valve on my propane tank kicked in resulting in an ~2 hour simmer. In any case, its fermented. It tastes ok but certain lacks the intensity i was looking for as it is several gallons over volume. I'm probably going to leave it...

Haha frigid 55. Just get to know your set up! That said, boil off is higher in drier air that is typically associated with colder air. I brew in a snowbank up here in Newfoundland and have to top up.

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