Last Activity:02-05-2016 7:02 PM
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14 Likes on 14 Posts
Posted in thread: What to do with a harsh belgian style ale (8%) on 02-05-2016 at 06:59 PM
You mentioned you added honey. How much? If it was a large percentage I agree that aging might
improve the flavor; i.e. aging a mead.
Posted in thread: Wheat Braggot on 01-29-2016 at 09:14 PM
I can't comment directly on MikeRLynch's recipe above but a few years ago I did something
similar.I brewed a 12 gallon batch of a Hefe (60% wheat/32% pilsener/8% munich) and had small
amount of wort l...
Posted in thread: Using a Belgian Golden / Strong ale yeast in a spiced mead? on 01-26-2016 at 04:39 PM
I would suggest checking out the mead forum and specifically "Bray's One Month Mead" thread.
His yeast of choice is Wyeast 1388 Belgian Strong Ale.I think there is info in that thread that
you will fi...
Posted in thread: Gruit style buckwheat braggot/bochet on 12-02-2015 at 12:16 AM
If you don't have enough buckwheat honey and need to supplement with clover why don't you use
the clover for the Bochet? That way you will retain the buckwheat honey flavor you were hoping
Posted in thread: Bottle dregs question on 10-30-2015 at 08:22 PM
No concern just wondering if there was any value to the addition.
Posted in thread: Bottle dregs question on 10-27-2015 at 03:56 PM
I have a gallon test sour going and a few months ago pitched some Jolly Pumpkin La Roja dregs
into secondary. I was drinking a JP Weizen Bam the other night and decided to add those dregs
too. I under...
Posted in thread: Kölsch- lager before or after bottling? on 10-08-2015 at 08:37 PM
First I agree with Grannyknot's method. 58 for 2-3 weeks, 1 week room temp, then the whole
fermentor in the fridge. No secondary vessel needed.You mentioned you will be bottling so
you'll need to warm...
Posted in thread: Re-using stressed bugs? on 09-09-2015 at 08:14 PM
I want to re-use the yeast and bugs (WLP644, WLP665 and Jolly Pumpkin bottle dregs) on a new
beer and I was wondering if the same practices apply for harvesting from a mixed
fermentation?According to ...
Posted in thread: Irish Dry Stout Stuck Fermentation - third time on 06-29-2015 at 08:22 PM
I ran your numbers and I get closer to an OG of 1.060. Have you calibrated your thermometer and
hydrometer? What temp are you taking your gravity readings at and are you adjusting for
Posted in thread: Help Yeast Bite? What to do now? on 06-11-2015 at 02:02 PM
Your FG of 1.035 is way to high and I don't think lagering here would help. I'd suggest warming
the keg up and see if you can get it to ferment more. You may need to repitch more yeast but I