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06-15-2011

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08-13-2012 5:52 PM

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  • Posted in thread: Aging a very big beer....large volume vs bottle....how long in which???? on 11-08-2011 at 01:00 PM
    Good points. When the sediment layer on the bottom stops progressing, maybe that will be the
    clue to move to bottle.

  • Posted in thread: Aging a very big beer....large volume vs bottle....how long in which???? on 11-08-2011 at 01:20 AM
    I recently made an all grain clone of the founders breakfast stout, and I'm uncertain as to
    where this beer should do the bulk of it's aging. I know this will surely benefit from aging,
    but how long s...

  • Posted in thread: BIAB fist attempt notes on 11-03-2011 at 02:07 AM
    Frailin, that recipe looks interesting, thanks!

  • Posted in thread: BIAB fist attempt notes on 11-03-2011 at 02:05 AM
    Seven, I'm a stout/porter/dark beer lover in the cold months. Early on I'm looking for some
    nice core reproducible recipes to practice and then build upon. If you have any standbys, I'd
    be very gratef...

  • Posted in thread: Founder's Breakfast Stout Clone on 11-02-2011 at 02:18 PM
    I made a batch of this, now 4 days in the primary. I have never made a beer this big before.
    Usually I just leave in the primary until bottling. Is it necessary to rack this off the
    primary, or can yo...

  • Posted in thread: BIAB fist attempt notes on 11-02-2011 at 01:39 PM
    I should clarify my post by saying that the founders breakfast stout I tried is a "huge" beer,
    hence the ridiculous grain bill. It was in fact so big that I soaked my grains in two separate
    efforts th...

  • Posted in thread: BIAB fist attempt notes on 11-02-2011 at 01:53 AM
    This was a much more successful attempt then I thought it would be. Here were a few takeaways I
    had....For new all grain people, a 5 gallon batch will give you somewhere near a 20lb grain
    bill. There ...

  • Posted in thread: Tried recipe with pilsen malt and 60L, has an acidic taste....any ideas why?? on 09-25-2011 at 02:14 PM
    Sure of the temp as I keep a thermometer strip on the primary. Jumps up maybe 1.5degrees when
    aggressively fermenting, which I always find interesting. It was a partial mash, mashed at
    149-151 range. ...

  • Posted in thread: Tried recipe with pilsen malt and 60L, has an acidic taste....any ideas why?? on 09-25-2011 at 01:07 AM
    Recipe had Pilsen DME, 60L, Saaz hops, fermented with US-05 at 70degrees. This stuff tastes
    like I added lemon juice...not a ton, just a bit. Overtly acidic fkavor for a beer though. Any
    ideas where t...

  • Posted in thread: Spicing a Graff on 09-25-2011 at 01:01 AM
    Well I have a 4 week old 3 gallon batch Graff I spiced (15 min in the boil) with 1/2 tsp
    cinnamon, 1/4 tsp nutmeg, and an almost nonexistent pinch of clove. In these quantities, the
    effect at this poi...

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