East Mountain Brewer

LATEST ACTIVITY

• Posted in thread: All-Grain Brewing Vs. Extract Brewing on 07-30-2007 at 02:01 PM
  All grain brewing just adds another dimension of control that is only needed for certain
  styles. The mash temp. knob on fermentability / attenuation is a big one for Belgian styles. I
  have not had an ...

• Posted in thread: Can I play? on 07-30-2007 at 01:47 PM
  Hey fellas!Glad to see there are some others brewing locally. I am still terribly wet behind
  the ears and just did my first AG batch with a cobbled together cooler system (nothing like the
  Los Alamos ...

• Posted in thread: Conical owners question???????????? on 07-28-2007 at 10:44 PM
  I use a 24 gallon TMS hopper with an inch and a half tri-clover dump and a rotating racking
  arm. I have the same experience as Yuri with a good bit of yeast sitting on the side of the
  cone. I use a st...

• Posted in thread: Need a new challenge or something! on 07-18-2007 at 04:32 PM
  BP, I just had some of the 1809 Berliner Wiesse and think is should be pretty easy to pull off.
  It is mash hopped and decocted to get some IBUs since it isn't boiled. Pretty cool process and
  a really ...

• Posted in thread: Secondaries are for sucks! (eh?) on 07-16-2007 at 10:22 PM
  For most normal ales, I like the 2 - 2 - keg option. Two weeks in the primary gives the yeast
  enough time to clean up the mess and start flocculating. It can be faster if you are on top of
  things but ...

• Posted in thread: Witbier spices on 07-16-2007 at 03:28 AM
  Thanks, I wanted to try to get most of the bitterness from the orange peel or "alternative
  orange peel". I have had sone nice wits made with sweet orange peel but the hops were increased
  to compensate...

• Posted in thread: Witbier spices on 07-15-2007 at 10:34 PM
  Does any one have any experience using Orange Marmalade or kumquat skin in a witbier? No local
  source for bitter orange peel. The Marmalade says rough cut Seville Oranges - sugar - water -
  lemon juice...

• Posted in thread: Need help, Brewing oatmeal stout right now on 07-01-2007 at 06:25 PM
  Just as a side note since it is too late on this batch, the recipe calls for steeping flaked
  oats with no enzymes. This will lead to unconverted starches in your beer. Bacteria love
  unconverted starch...

• Posted in thread: Just thinking out loud here- 50gal self-cleaning fermenter? on 06-27-2007 at 02:17 AM
  Consider active cooling since water heaters are insulated to retain heat. The bigger the batch
  the more heat to disapate. Fermentations are exothermic so unless you add a coil and a chiller
  unit, you ...

• Posted in thread: krausening priming method on 06-26-2007 at 08:09 PM
  In the Wheat beer style series book by Eric Warner, He says this is the traditional way to make
  authentic bottle conditioned Hefe'. The wort retained is called spiese and is added at bottling
  time. I ...