Last Activity:12-04-2016 11:43 PM
Posted in thread: Spike Brewing Kettle Giveaway on 07-26-2016 at 08:31 PM
Count me in
Posted in thread: Post your infection on 08-12-2015 at 01:16 AM
I had no idea that it was infected since I never opened the lid. I was a bit surprised when I
cracked the lid to pour out the yeast slurry for reuse. The sample I tasted was a bit thin and
had a brack...
Posted in thread: Post your infection on 08-11-2015 at 04:00 AM
I found this lining my fermenter after I racked into secondary. It's a scotch ale aged for 30
days with WLP028 Edinburgh yeast at 64 degrees.
Posted in thread: Post your infection on 01-10-2015 at 09:15 PM
I got this from a fruit addition in a wheat beer....not sure what made the pellicle but it
Posted in thread: What is this white fuzzy layer? on 01-10-2015 at 09:10 PM
Well so far it tastes good. I'm thinking I'll just roll with a sour beer and see how it turns
out in a few weeks after I keg it.
Posted in thread: What is this white fuzzy layer? on 01-10-2015 at 07:56 PM
I brewed a 100% wheat beer in early December and I pitched US-05 fermenting at 64 degrees.
After primary fermentation completed I racked the beer into secondary and pitched about 10 lb
of frozen mixed...
Posted in thread: Help with Russian Imperial Stout Recipe on 01-22-2013 at 12:59 AM
I just realized I forgot to list 12 lb of light DME...I'm hoping that will be enough for
fermenter sugars, however,I am concerned that I'll be short on yeast. The Scottish Ale yeast
can survive in tha...
Posted in thread: Help with Russian Imperial Stout Recipe on 01-21-2013 at 03:05 AM
Thanks for the suggestion, I don't plan to do any hop flavoring on this batch since I prefer
malty beers. I will cut the batch down to one ounce of magnum.
Posted in thread: Help with Russian Imperial Stout Recipe on 01-20-2013 at 11:23 PM
Hello,I'm fairly new to the home brewing scene and wanted to try my hand at making my favorite
style of beer - the Imperial Stout. My recipe is below and I've also attached it as an xml
file. I used B...