Last Activity:04-18-2014 10:40 PM
Likes Given: 6
1 Likes on 1 Posts
Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 04-10-2014 at 06:16 PM
Yeah, I would go for drier than 152º here. I went with about 154º, and it finished at 1.020.
I'm sure the mash temp was far from the only factor, and it's the second highest finishing brew
in my histo...
Posted in thread: How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp on 04-08-2014 at 05:31 PM
Excellent recipe! ThanksBrewed 10 gallons of this. One keg stopped at 1.003, the other is
slightly dryer at 1.002. I prefer the dryer of the two and feel it's better to style, but both
are great! Next...
Posted in thread: HomeBrewTalk 2014 Big Giveaway on 02-28-2014 at 04:00 AM
Posted in thread: How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp on 02-17-2014 at 03:07 AM
How often is it bubling btw? Should be bubbling pretty steady at this point still. Mine was
still putting out bubbles after three weeks more than once a min.
Posted in thread: How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp on 02-17-2014 at 03:00 AM
Not an expert on this yeast but i can tell you it goes and goes. My batch is five weeks and at
three weeks i was down to 1.004, ended up at 1.001 though at the five week mark. Kept it on the
yest the ...
Posted in thread: "Kiss Yer Cousin" Rye Kentucky Common Ale on 01-16-2014 at 08:48 PM
If you're doing 5 gal? No, go for it! In the spirit of this beer, rednecks dont no no math
anyway! .25lb less wont make a big diff.
Posted in thread: How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp on 01-13-2014 at 04:25 AM
Just an fyi; Beersmith does indeed add the sugar in to your pre-boil gravity, but you can
change the sugar addition to "after boil" which will take it out of the pre-boil, but leave it
added to the po...
Posted in thread: Help me better understand the concept of oxygenating wort... on 01-02-2014 at 12:53 AM
Good info. Correct me if I'm wrong but it sure sounds like one must try rather hard to over
oxygenate a beer as long as A, the yeast are still active, and B, there's still fermentable
Posted in thread: "Kiss Yer Cousin" Rye Kentucky Common Ale on 01-01-2014 at 06:49 PM
Brewing this for the second time this weekend. This is one of those beers that really strikes a
cord with the BMC fans out there, I suspect it may be because of the corn addition. This time
Posted in thread: Help me better understand the concept of oxygenating wort... on 01-01-2014 at 06:23 PM
So I picked up the aeration wand/system from Williams Brewing this week... sure has some great
reviews and I've looked at it in the past, so I bit the bullet. With regards to the olive oil;
I got a re...