Last Activity:02-22-2017 6:00 AM
Likes Given: 4
29 Likes on 27 Posts
Posted in thread: How many volumes of co2? on 01-14-2017 at 06:19 PM
I believe most domestic macro beers are carbed to about 2.7-2.8 vol.
Posted in thread: My Very Own Stuck Fermentation Thread... on 12-15-2016 at 01:05 AM
So your suggestion is continuing to work on the small sample I pulled over. It's now down to
1.036! My plan is to brew a barleywine this weekend, splitting the yeast between WY1028 and
WLP099. OG is e...
Posted in thread: 5 Gallons at which stage? on 12-03-2016 at 08:55 PM
I make my recipes for 6 gallons. I leave a little in the kettle and a little in the carboy and
end up kegging 5 gallons.
Posted in thread: Wyeast 3787 Trappist High Gravity - stuck fermentation? on 12-03-2016 at 02:40 PM
... It is fermenting next to a NE IPA with London Ale III, which is stuck too, and I'm not sure
about that beer taking any higher temp. It did not go over 150 degrees F in the mash either. If
Posted in thread: My Very Own Stuck Fermentation Thread... on 11-29-2016 at 10:45 PM
If I were in your shoes I'd rack it on top of a fresh cake of something like 099 that was just
used in a 1.040-1.050 OG beer. If that didn't work than Id just keg and force carb and bottle
Posted in thread: use of oak cubes on 11-22-2016 at 12:36 AM
Turn the jar upside down to soak the other half. I have a bunch of jars with oak cubes soaking
in various spirits. Every once in a while I flip them upside down/right side up until I use
Posted in thread: Best way to clean beerstone from stainless on 11-17-2016 at 01:09 AM
Beer line cleaner removes beer stone. Just rinse well.
Posted in thread: Fruited Saison: Add to Secondary or Damn the Torpedos on 11-14-2016 at 02:57 PM
I suppose you could. That's how I dry hop but when I add fruit I dump the fruit/puree into a
new carboy and rack on top so that it mixes well. Now as I read this I wonder which way may
introduce more ...
Posted in thread: Forgot false bottom on 11-14-2016 at 01:44 PM
Cant help you but this reminds me a situation i was in years ago. I was rebrewing an imperial
stout for MCAB and got a stuck mash that would not budge. I tried stirring up the mash, adding
Posted in thread: "Undermodified lager malt is heavily in used in Europe "! on 11-09-2016 at 06:21 PM
I've taken classes at the IBD at London and was not very impressed with the curriculum and it's
presentation. I also found their negative attitude towards the German and American brewing