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04-22-2008

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12-08-2012 2:23 PM

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  • Posted in thread: How does everybody cellar their 100% brett fermented beer? on 04-15-2010 at 01:10 AM
    Should I secondary my 100 percent brett c. fermented beer just like I would with a normal ale,
    or would I get some beneficial flavor development by aging on the lees in the carboy? Also,
    will I get si...

  • Posted in thread: Lets talk Wyeast French Saison 3711 on 03-16-2010 at 07:11 PM
    I started with a pale wort with a gravity of 1053. I fermented at around 65 for almost a week,
    and then moved it into the boiler room to finish for a few weeks in secondary. The boiler room
    can someti...

  • Posted in thread: Why's my yeast bottom fermenting? on 03-15-2010 at 09:05 PM
    Some yeasts produce huge krausens, while some appear to exhibit none at all.

  • Posted in thread: Lets talk Wyeast French Saison 3711 on 03-15-2010 at 09:00 PM
    So Wyeast recently made this one a year round yeast. After much experience with Belgian Saison
    3724, I decided to give this one a couple of whirls. Anybody have any good insights on this
    yeast? I just...

  • Posted in thread: Roasted grain % in a porter on 09-20-2009 at 07:01 PM
    Here is a recipe I just drafted. Anybody have any pointers? I am trying to shoot for a porter
    that tastes like toasted pistachio skins with a deep bitter dark chocolate character (my
    girlfriends reque...

  • Posted in thread: Roasted grain % in a porter on 09-20-2009 at 06:26 PM
    I want to brew a US robust porter, and initially wanted to use all Chocolate malt for my roast
    profile. However, after scouring other recipes online, I see that almost everybody uses a
    combination of ...

  • Posted in thread: Need help with a Thai-food inspired beer (palm sugar, kefir lime, lemon grass etc) on 08-17-2009 at 07:06 PM
    Hey guys, So I am going to be brewing 5 Gallons of a spiced Belgian blonde fermented with
    Belgian Ardennes Yeast (6-6.5%ABV). I have a few questions with spicing/sugar additions. 1. Has
    anybody ever f...

  • Posted in thread: First Saison of the season. Critique my recipe on 07-07-2009 at 06:50 PM
    I'm psyched to be fermenting nice and hot. Anybody else brewing some quirky Belgian ales in
    this summer heat? Here is my recipeOG: 1062IBU:40ishVol: 5 GallonsEfficiency: 73%Grain:9 lbs.
    Weyermann Bohe...

  • Posted in thread: A true bonehead brewing session. This should taste different. on 06-30-2009 at 07:28 PM
    So I wanted to brew a quick Rye (25%) special bitter around 1044. I went to my local brewery
    and weighed the grain/hops out and helped myself to some yeast. On the way home, I had the
    garbage bag full...

  • Posted in thread: Is This Fermentation schedule too hasty? on 06-28-2009 at 05:43 AM
    So I have about two weeks to make a beer. I was wondering if a beer at an OG of about 1043 will
    be ready by then? I was thinking 1 week in primary, and then one week in bottles. Has anybody
    ever done ...

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