dgoldb1

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• Posted in thread: Which Malt Will Leave Most Unfermentable Sugar? on 04-02-2013 at 01:03 AM
  This is a BAD idea. The water (wort) will carry in O2 and will oxidize your beer.Boiling the
  wort will drive off all of the O2, won't it?

• Posted in thread: Which Malt Will Leave Most Unfermentable Sugar? on 04-01-2013 at 09:26 PM
  "THE MOST" is a bad place to start.do you want caramel, raisin, or just sweet?Caramel

• Posted in thread: Which Malt Will Leave Most Unfermentable Sugar? on 04-01-2013 at 08:20 PM
  I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out
  too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil
  it down to...

• Posted in thread: Which Malt Will Add Most Unfermentables? on 04-01-2013 at 02:59 AM
  I've never used that strain so I suppose I could be wrong, but I still wouldn't expect it to
  super-attenuate like that. Only things that have come close are either Wyeast 3711 which I've
  had well into...

• Posted in thread: Which Malt Will Add Most Unfermentables? on 04-01-2013 at 02:49 AM
  WTF yeast did you use, or how much sugar, to get to .998??? I've never had Wyeast 3711 go THAT
  low, and that'll eat anything. A gravity that low screams infection to me.I used WLP099, High
  Gravity yea...

• Posted in thread: Which Malt Will Add Most Unfermentables? on 04-01-2013 at 02:41 AM
  Lactose is also an option also. I'm sort of at the point where I wan't to turn it into a barley
  wine. It's already at 9% at .998 and it's has a bit of an alcohol bite to it. I was thinking
  the darker ...

• Posted in thread: Which Malt Will Add Most Unfermentables? on 04-01-2013 at 02:19 AM
  I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out
  too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil
  it down to...

• Posted in thread: Help me save my beer on 03-15-2013 at 05:05 PM
  Daamn. That's close to this: ...mine doesn't finish nearly that low. you need to wipe out that
  yeast before you mix it IMHO.Heat it to 140*F?

• Posted in thread: Help me save my beer on 03-12-2013 at 11:58 AM
  How long was this beer fermented? How long has it been bottled? It may just need more time in
  the bottle to mellow out,if it has not been bottled it may need to be bottled then allowed time
  to mellow ...

• Posted in thread: Help me save my beer on 03-12-2013 at 10:51 AM
  What was your original grain bill please? 158 isn't that high of a temp in my book. (My book is
  a tad twisted)14 lbsPale Malt, Maris Otter (3.0 SRM)Grain1 lbs 8.0 ozVienna Malt (Weyermann)
  (3.0 SRM)Gr...