elkdog

LATEST ACTIVITY

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-17-2011 at 12:03 AM
  Don't want to deter you, but just be careful of using too much amber malt in low gravity
  bitters. At 5% it is very noticeable in a light beer. I find it gives a burnt toast crust,
  cocao powder flavor ...

• Posted in thread: New Brewer from Hillsborough, NC (Raleigh Durham area) on 03-14-2011 at 09:51 PM
  Just down Old 86 from you here. Welcome!

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-13-2011 at 11:50 PM
  Just an update here - fermentation finished by day 3 of primary. It finished at 1.017 which is
  around 65% attenuation and in the normal range of WLP002. The FG remained steady on day 4 and
  5, and I sa...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-12-2011 at 04:40 PM
  So I just pulled another taste sample of my bitter. I get a real nice grain profile in both the
  aroma and taste. I have never used golden promise but it has a nice graininess to it. I am
  definitely pi...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-12-2011 at 03:26 PM
  So just to clarify for my morning-dulled brain ... You used the cold crash temperature to
  figure out how much sugar to add. Then you stored the beer at room temperature while it was
  carbing?Yep, but i...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-12-2011 at 11:45 AM
  We just finished the cask of my special bitter. Compared to the kegged version it was drier and
  definitely had less malt and yeast flavors. If you remember, I didn't prime the cask expecting
  the 1968 ...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-12-2011 at 11:37 AM
  How did you do this? Pretty sure that BeerSmith will give you a smaller amount of priming sugar
  when you give it a lower temperature. The temperature you use in the software should be the
  highest it s...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-11-2011 at 09:42 PM
  I thought that might be it. Thanks for confirming. The most tart of the 3 or 4 small sips I
  took was the last one. And there was visible sediment in that one.A couple of questions about
  the cold crash...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-11-2011 at 08:10 PM
  Awesome! I'm tapping a 5L cask of the special bitter I made in this thread tonight if you or
  anyone else in driving distance is interested. I'm a little worried about it but if it sucks
  there is alway...

• Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-11-2011 at 07:54 PM
  How did you go about bottle conditioning after cold crash? did you add additional yeast?Yeah, I
  eyeballed about 2g of S-05, rehydrated it and added it as I filled up my bottling bucket, so it
  would di...