Last Activity:08-21-2014 9:21 AM
Likes Given: 13
6 Likes on 4 Posts
Posted in thread: The Brew Stand Incredible Giveaway on 06-06-2014 at 05:47 PM
Posted in thread: Getting some used wine barrels on 05-28-2014 at 10:14 PM
Very good. Once beer is in there, it is my understanding that some of it will evaporate away.
Should I keep some beer on hand to fill back up during the aging?
Posted in thread: Getting some used wine barrels on 05-28-2014 at 10:50 AM
I have a wine making friend that is giving me two 14 gallon barrels he has used to produce
wine. Myself and my club are excited to get some beer into them for aging and souring.I am
getting the barrel...
Posted in thread: The Great Hydra Giveaway! on 05-13-2014 at 04:52 PM
In, cool me down.
Posted in thread: Mango Habenero IPA - I left the peppers in too long on 05-13-2014 at 11:58 AM
I have used habs in a few saisons. I found that the throat burn will fade, but the pepper
flavor will intensify. I add one, sit for a day and test, then add another. A cool idea if you
keg, and I supp...
Posted in thread: Saison/brettanomyces blend on 05-07-2014 at 01:20 AM
I use the White Labs farm house mix for all my saisons. Great yeast! Ferment for three weeks in
the mid 70s and package for slight funk. Let it sit for 6-8 weeks and get all kinds of funk.As
Posted in thread: Favorite American Brewery on 03-08-2014 at 12:53 PM
Even though they are not very home brewer friendly, in the sense that they reveal nothing about
their recipes, it's got to be GREAT DIVIDE!
Posted in thread: Hot Peppers: Boil or Secondary? on 03-06-2014 at 11:19 AM
After the ferment. This way you can add to taste. I recently brewed a hab/jalapeno beer.
Started with one Hab, not enough after one week. Added another, and then again to get the
flavor where I wanted...
Posted in thread: Wlp810 san francisco lager yeast on 03-04-2014 at 06:46 PM
At those temps, it will taste a lot like English ale yeast. Might as well go with that.
Posted in thread: Dried apricots gone wrong on 03-03-2014 at 12:25 AM
I added a pound of dried apricots to a Belgian red ale with wyeast Belgian Ardennes post
ferment at 68 degrees. Fermentation kicked back up. Now, tasting it one week later, it has gone
from a malty ri...