Last Activity:12-20-2013 8:46 AM
Age:30 years old
Likes Given: 3
86 Likes on 84 Posts
Posted in thread: lager help on 12-18-2013 at 08:48 PM
You do not have to tie up your chamber that long. A lager only needs to ferment at 50F until
75% of your attenuation which should be 5-7 days depending on how active your fermentation is.
I have brewe...
Posted in thread: IPA in primary- did I add too many hops? on 12-16-2013 at 08:20 PM
there's definitely not too much hops in this (rare I make one with less), but there is too much
focus on the bittering hops (30+mins). the majority of your hops should be in the final 15mins.
Posted in thread: India Pale Lager recipe? on 12-12-2013 at 09:12 PM
What is Spelt?Would steeped hops mean dry hops as in during fermentation?no, they are added to
the kettle after flameout and steep in the hot wort. spelt is a seldom used grain thats a
relative to whe...
Posted in thread: Kolsch yeast to 88% attenuation? on 12-12-2013 at 07:36 PM
88% sounds right to me, esp with a low mash temp, low OG & no specialty malts. I can't tell you
what SG you'd get from 100% attenuation (though there's probably a simple calculation for
that), but tha...
Posted in thread: Sitting in on Judging - Need Suggestions on 12-12-2013 at 06:36 PM
I doubt I would be comfortable judging any time soon but I don't think I would mind stewarding.
That's basically just helping them run the competition? Like helping set up and stuff?sorta.
Posted in thread: Got a wine barrel, how much time I have to fill? on 12-11-2013 at 12:48 PM
I didn't cleaned it, the winemaker did... A winemaker just call me to tell me that the barrel I
had asked is ready, I emptied and cleaned it today. .sounded differently above. if it's still
Posted in thread: Fermentation Temps for Brett Beer on 12-11-2013 at 12:30 AM
a sculpin recipe should work pretty well with the 644. just remember to wait on the dry hops
for the brett secondary one til close to bottling (a few months). the primary one shouldnt take
Posted in thread: Got a wine barrel, how much time I have to fill? on 12-10-2013 at 06:59 PM
I would not fill it progressively unless you plan to ferment in the barrel to fill the
headspace. if you were that far off from being ready, why did you already empty & clean it when
the sulfur would ...
Posted in thread: Oud Bruin Fermentation on 12-10-2013 at 06:22 PM
I was listening to the Jamil show, and he mentions leaving it in the carboy for only 1 month, I
figured it would pick up more character in the keg. Roe is very slow, especially when added in
Posted in thread: Fermentation Temps for Brett Beer on 12-10-2013 at 05:50 PM
I've heard that using brett strains on their own requires higher fermentation temps but I'm
looking for confirmation on that.they don't. 70s is good, but works fine into the lower 60s as