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02-07-2013

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08-05-2014 7:00 AM

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  • Posted in thread: Belgian Strong Ale, Infection on 10-19-2013 at 01:07 PM
    sounds.....sketchy.? Could you clarify?

  • Posted in thread: Belgian Strong Ale, Infection on 10-19-2013 at 01:21 AM
    So I know it's only been three days, but I chilled one and had it tonight. It tastes like
    Belgian Strong Ale that's somewhat green. No sour taste to it at all, but at 10.3% alcohol, it
    tastes like boo...

  • Posted in thread: Belgian Strong Ale, Infection on 10-18-2013 at 02:30 PM
    that is an infection for sure. if you had a bucket with a yeast cake sitting in the fridge for
    4 weeks that could be the source of the infection. lots of fresh air came into that bucket when
    you racke...

  • Posted in thread: Belgian Strong Ale, Infection on 10-16-2013 at 02:13 AM
    Well, it tastes good so here goes nothing. I'm actually going to bottle all three beers that I
    were in fermentors tonight, so I can get everything clean and disinfected before I get going on
    another b...

  • Posted in thread: Belgian Strong Ale, Infection on 10-15-2013 at 11:05 PM
    Thanks. From something else I've seen, it may be a good idea to wait to bottle at least a
    little while to make sure the infection doesn't encourage more fermentation (though I can't
    think of how that ...

  • Posted in thread: Belgian Strong Ale, Infection on 10-15-2013 at 07:23 PM
    Hello All, I have a Belgian Strong Ale that I am pretty sure has an infection. I've attached
    photos of it, I just noticed the film today. Short story on the beer is it was brewed on 8/17,
    I pitched ha...

  • Posted in thread: Yeast for Belgian Series on 09-25-2013 at 03:10 AM
    I've now brewed the final beer, a Belgian Strong. I a lot has occured so I'll try to get to the
    point. Brewed 8/17 - pitched half a cake of slurry from the BPA, it was about four weeks old
    when used.T...

  • Posted in thread: Make an argument FOR racking to secondary on 09-25-2013 at 02:53 AM
    I generally use a secondary. Clarity is always better for me when I do so, but I only use Irish
    Moss in the boil and I don't have the ability to cold crash. I have the carboys to use, so I
    use them :)...

  • Posted in thread: Man, I love Apfelwein on 09-20-2013 at 05:46 AM
    I have a couple of questions and I apologize, but the search tool on HBT isn't the best thing
    in the world to work with:1.) I have a batch fermenting in my basement now, which I put
    together on 8.16.1...

  • Posted in thread: Ever regretted a "craft" beer purchase? Why? on 09-18-2013 at 03:56 AM
    Mostly fruit beers. They always sound interesting and usually are good for a drink or two, but
    I seldom want a whole bottle, let alone a 6-pack

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Primaries: St. Servatius Belgian Strong Carboies: Ed Wort's Apflwein,. Nierra Sevada (2) Bottled: Nut Brown, St. Lawrence Wit, ESB, Irish Red, Red Rabbit Pale Ale, Spiced Belgian Brown, Nierra Sevada Up Next: Elevenses Ale, Black Pearl Porter, Oatmeal Porter
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