Last Activity:12-08-2012 2:23 PM
Posted in thread: How does everybody cellar their 100% brett fermented beer? on 04-15-2010 at 02:10 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 08:11 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
Posted in thread: Why's my yeast bottom fermenting? on 03-15-2010 at 10:05 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 10:00 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 08:01 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
Posted in thread: Roasted grain % in a porter on 09-20-2009 at 07:26 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 08:06 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 07:50 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.
Posted in thread: A true bonehead brewing session. This should taste different. on 06-30-2009 at 08:28 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 06:43 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 ...