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08-06-2006

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09-12-2011 4:50 PM

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  • Posted in thread: Secondary for Dubbel/Tripel? on 08-03-2011 at 09:30 PM
    I have been brewing beer for over 12 years, and this is how I always do it.I never had a
    problem with overcarbonation.My Trappist ales have always tasted great.Obviously, there is
    always an increase o...

  • Posted in thread: Secondary for Dubbel/Tripel? on 08-03-2011 at 08:06 PM
    I usually let the gravity to drop to 1/4 of the OG. Then rack it to secondary to clear.

  • Posted in thread: Easy Chimay Blue clone on 08-02-2011 at 12:29 PM
    Personally, I wouldn't add more water as it would dilute your fine brew. When priming, you may
    want to go a little less with the priming sugars...maybe a tablespoon less at least so it won't
    overcarbo...

  • Posted in thread: Easy Chimay Blue clone on 07-22-2011 at 12:19 AM
    Works for me. It's very similar to mine. I bottled this batch last Black Friday. I tasted a
    bottle 2 weeks ago. I'ts not ready yet. I'll probably sample again in 8 weeks.

  • Posted in thread: Easy Chimay Blue clone on 07-20-2011 at 12:42 PM
    What was your OG? Did you airate the wort? If you took an OG reading, you can check it again to
    see how far it has dropped. If it has stopped fermenting because of lack of airation, you MAY
    consider d...

  • Posted in thread: Easy Chimay Blue clone on 07-18-2011 at 04:00 PM
    Gotta agree with ohararp. Also, at what temp was your yeast when you pitched it? What temp was
    your wort? If there is more than a 10 degree temp difference, it can severely increase the lag
    time. Aira...

  • Posted in thread: Help me come up with my 50th Birthday (or my Memorial) 5 year aged Barleywine recipe. on 09-13-2010 at 09:48 PM
    Christmas Barley Wine11 lbs wheat dme (at least)1 lb light dme48 oz Vermont maple syrup (medium
    amber)24 oz piloncillo4 oz carapils malt8 oz 60L crystal malt8 oz 40L crystal malt4 oz caramel
    wheat mal...

  • Posted in thread: Easy Chimay Blue clone on 09-13-2010 at 04:56 PM
    I think that the wine yeast was used as a yeast nutrient. The boiling wort will kill the yeast,
    yielding a nice additional food supply for the pitched yeast after the wort is cooled.

  • Posted in thread: Cherry Wheat on 08-20-2010 at 07:14 PM
    I made many batch of cherry wheat when I lived in Colorado. I tried many varieties of cherries,
    and the ones that worked out the best for me were sour pie cherries. I found a grocery store
    that sold t...

  • Posted in thread: stuck ferment? on 08-20-2009 at 08:51 PM
    I have a batch of barleywine that I am having trouble getting it to ferment a little lower. The
    OG was 1.100. I used mostly wheat dme, some barley malt. 24 oz of piloncillo (unrefined sugar
    cane sugar...

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