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FatsSchindee

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Join Date:

03-11-2013

Last Activity:

12-11-2014 8:35 PM

Likes Given: 3

15 Likes on 14 Posts 

    ABOUT ME

  • Airline Pilot
  • Tyson Schindler
  • Simply Simcoe APA; Spiced Cyser
  • JAOM
  • Fatzen Schindeefest (Oktoberfest); Brown Sugar Bohemian Pilsener; Ginger Cider; Peach Cider; New England Cider
  • Double Chocolate Coffee Stout (AHS DCS with coffee added); AHS American Barleywine; Saison Du Mont; Upstate Mike's Carmel Apple Cider; AHS West Coast Pale Ale; AHS Fat Tire clone
  • Male
  • Married
  • Austin
  • TX

LATEST ACTIVITY

  • Posted in thread: Anyone try 3 gallons apple juice/cider and 2 gallons pear juice? on 12-10-2014 at 12:22 AM
    Not much - I think I used either D-47 or Cote de Blanc yeast (not home to check notes, but use
    both often for ciders), each of which gets pretty dry... Usually close to 1.000

  • Posted in thread: Anyone try 3 gallons apple juice/cider and 2 gallons pear juice? on 12-09-2014 at 01:38 AM
    I did three batches (1 gal each) with the same yeast, side by side ferments: A - 100% apple
    juice; B - 75% Apple and 25% pear juice; and C - 75% pear and 25% Apple juice. C had more pear
    flavor (obvio...

  • Posted in thread: 1-Gallon Brewers UNITE! on 11-05-2014 at 11:40 PM
    I want to start making all grain small batches in my kitched 2.5 gallons seems ideal. I
    currently brew 5 gallon extract batches but just want something simple I can do more often but
    using all grain. ...

  • Posted in thread: 1-Gallon Brewers UNITE! on 10-11-2014 at 09:35 PM
    One thing I love about 1 gallon jugs, so much easier and less sketchy to dry than larger
    carboys.That's a great idea! I usually use my round carboy rack, but occasionally I'll need to
    dry more than on...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 10-08-2014 at 07:10 PM
    Great info, guys - thanks. I'm glad I asked, because I obviously had heard wrong. I'd heard of
    people using oak dowels inserted into carboy caps, or using plastic buckets, both to let a
    little bit of ...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 10-08-2014 at 02:58 AM
    You'll get plenty of oxygen from transferring the beer out of bottles back into a
    fermenter---if anything, I'd be worried about how to minimize it. I know the guy on that BBR
    episode didn't seem to ha...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 10-07-2014 at 11:26 PM
    Hey all, gonna give Brett a try for the first time, and thought I'd ask your opinions...On a
    recent Basic Brewing Radio podcast, James talked to a homebrewer who took a previously bottled
    beer that he...

  • Posted in thread: First time brewing please give advice! on 10-07-2014 at 04:33 AM
    Also just bought a juicer so I might even add some fresh juice to it. Got any suggestions on
    what to use to clear it.Pectic enzyme helps...Sent from my iPad using Home Brew

  • Posted in thread: First time brewing please give advice! on 10-05-2014 at 04:35 AM
    Active/visible fermentation does usually slow down within a week or less, usually. But the
    yeast will still be working on the cider, fermenting whatever sugar is left, and also cleaning
    up some of the...

  • Posted in thread: First time brewing please give advice! on 09-30-2014 at 04:21 AM
    Just try it the way you are planning the first time, and take notes on your process and then
    the flavor. Save some bottles to age a while and then compare flavor. Then try again with yeast
    nutrient, s...

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"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer." - Homer Simpson
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