Recent content by Duffy85

Thank you! That's just what Inwas needing

I'm reading a lot of different post of here, and you guys will ferment anything, and I like that. I'm wanting to make my own saki, but I need to know some basics. My local store sells the fungi, but what makes the best tasting. Yeast, rice, water, additives?

I would suggest using a 90 minuet boils on some of the hops, then doing a 15 minuet boiled on some Amarillo hops...I may or may not love dogfish head. Lol for a good summer I'd go with a light IPA. Look up a 60 minuet IPA clone, or I enjoy a good saint Arnold lawn mower. That's a good one. Its...

I'm calling this Spring for the Moment It's a partial mash. My first go at one. Let me know what you all think, and I'll keep you up to date on my side.* 5 gallon batch.* 2.5 gallons of spring water 2.5 gallons of destinies water I choose these cause I like a blank slate to brew...

I have to hear this every day from him! I will not on here. Ok, I'm lazy. Lol

Room temp should be good. My roommate then puts his in the fridge at around 34 degrees to have all of it settle to the bottem so it's easer to get out. Do what I do. By a slap pack from wyeast. I'm lazy sorry. Lol.

I cut the beans long ways, then cut in to small pieces and let them sit in the secondary for about 3 weeks. I'm doing a light carbonation on them so I'm pretty stoked. When i tasted it before bottling it was better than I remembered. Lol. Well I'll keep you up to date on this.

About a month and a half ago I brewed my first porter that I am making with vanilla beans added to it. I'm not going with a full porter though, it's more a mix between a porter and a boch. 6lbs amber liquid extract 1lb chocolate malt 1lb pale malt 1lb roasted barley 1oz mt. Hood hops 6%...

I've read that wheat beers don't age to well. Idk if I'm going to do it yet or not, but a thought I've been toying with. I've ready a couple barley wine recipes and they all call for two things of yeast, couple called for 3. Hmm. I'm going to have to do some more research. Nothing would be more...

I've been working on some ideas for a new boch style beer. And been trying some barley wine which I really like. So I've been wonder, how long can you keep a beer in the secondary fermentor? Does all the yeast ever die off? To keep it all there and then not be able to carb it would be a waste to...

I was my glass carboy with one step as soon as I'm done using it. I let hot water and one step sit in it for a bit then I shake it and empty it out. Then wash with plain hot water and shake around. Never had a problem.

At like zombie? No, there is somthing they do that I don't like. I like all of shivers beer, heck even alot of Stones, but Sam Adams just has this after flavor that doesn't suit me.

I just don't like it. It's just somthing about Sam Adams. They all have this taste that I can't explain. I don't know if it's the yeast or the hops thy use, but it has a fake flavor... If that makes sense.

Nooooo!! You stole my name in some future past theif like way. I'm going to go evil T-1000 on you!

Ell after about 2 weeks in the primary the bubbler never really picked up much. It did go for a couple days, but not how some of mne have gone. So I moved it to my secondary and added my back up pack of Nottingham yeast. It's started back up the next day. This time it went for about a week. I've...