Last Activity:12-17-2013 3:54 AM
Posted in thread: Watermelon Wheat on 06-29-2013 at 07:40 PM
omg... I just popped open my test bottle and took a sip. O_O ... This beer is amazing. Cheers
to you, Dubbel Dach! Thanks for the great recipe! I'm a huge fan of 21A's Hell or High, but
this is a step...
Posted in thread: Danby DAR440 on 06-27-2013 at 09:59 PM
Peter, (if it's not too late,) can you give me the dimensions of you carboy? Just got one of
these fridges today.
Posted in thread: The Great Makgeolli Experiment on 06-19-2013 at 02:10 PM
Hey guys, so I made a few batches and noticed that my bottles get fizzy and sour after about
4-5 days. How do the commercial breweries make it so their product stays stable? Do they
pasteurize it to k...
Posted in thread: Gravity Unit question on 05-27-2013 at 04:44 PM
Man, you made that easy... too easy. I feel a few IQ points have been knocked out of me.
:DThanks for your help. It makes sense. I guess I can use the equation next time to hit a
specific gravity as w...
Posted in thread: Gravity Unit question on 05-27-2013 at 02:20 PM
Hey guys,So I'm brewing a half-batch recipe. I took a gravity measurement with my hydrometer
after chilling the wort and it came out to 1.068, but when I poured it into my fermenter, I
found that I ne...
Posted in thread: Watermelon Wheat on 05-07-2013 at 02:21 AM
Hey Johnnyhamer,I checked out Brewer's Friend's calculator, but it doesn't have a converter. I
remember doing this manually a few years back, but it's been 2 years since I've brewed
Posted in thread: Watermelon Wheat on 05-06-2013 at 03:11 AM
So, I've read through all 29 pages of this thread and I am so completely psyched to try this
recipe at the end of this month (hopefully will see some good watermelons at the market by the
time I need ...
Posted in thread: Can it wait??? on 07-20-2009 at 02:36 AM
Ah... I didn't take into account the wild bacteria and yeast that might be rummaging through
the wort already. I guess we'll see where this goes! :D Thanks for all your replies!
Posted in thread: Can it wait??? on 07-20-2009 at 01:45 AM
Well, I guess I'm not shooting for the top of that range. I think I'll try to keep it mid -
high 70s. See how that turns out.But on the question about keeping the wort sealed in a carboy
for 2 - 3 day...
Posted in thread: Can it wait??? on 07-20-2009 at 12:32 AM
Hmm. Yea? Uh oh... LoL! I thought the Belgians normally let these things ferment higher...
maybe I'm wrong. Time to research until Tuesday! :D