Last Activity:03-23-2012 4:38 PM
Posted in thread: Milk Stout with Real Milk on 02-12-2010 at 03:40 PM
Actually I've had fermented mare's milk several times on travels to Asia. Not bad but a fairly
sour taste -- rather reminiscent of the old, old stouts produced in casks. If you go ahead with
this, I w...
Posted in thread: bierkeller light malt on 02-11-2010 at 02:08 PM
I have a recipe for Ayinger's Oktoberfest clone. However, it calls for Bierkeller light malt
and the only places I can find it are small online distributors that want astronomical prices.
Does anyone ...
Posted in thread: Wyeast 1084 Irish Ale Temperature on 01-21-2010 at 10:25 PM
Be sure you put it in a secondary for at least two weeks, I use Irish moss as well. Remember
also that if it is murky, you can cold chill pretty easy these days if you're north of the
Posted in thread: culturing some lager yeast on 01-20-2010 at 12:09 AM
I'm trying to culture some yeast out of a bottle of non-pasteurized beer I bought. I plan to
make a clone of the beer I bought and thought it would be fun to use the same yeast that they
do, IF I can ...
Posted in thread: Secondary Brett Fermentation - Brett Starter? on 01-20-2010 at 12:06 AM
I've worked with Brett some and its activity is so slow that putting it in a starter is a waste
of time. Just dump it in and wait awhile. If you don't have some awful-looking gunk show up in
a month, ...
Posted in thread: Equivalent to Bolander Munich on 12-09-2009 at 10:18 PM
Hi gang! Can someone bail me out again? I have a recipe for a dopplebock that calls for a pound
of Bolander Munich. However, I can't seem to find that with either Northern Brewer or Midwest
Posted in thread: What the &^%$# is going on? on 12-05-2009 at 10:40 PM
why is the top layer dark? If the yeast are falling out, wouldn't the dark layer be on the
Posted in thread: What the &^%$# is going on? on 12-05-2009 at 03:20 PM
I have a major problem I've not encountered before. I am brewing an extract -- the recipe is
for Northern Brewer's Imperial Slavic ale. Original gravity was 1.100. Fermentation was wild
and crazy -- W...
Posted in thread: Why 60 minutes on 10-08-2009 at 03:30 AM
In the recipes I see and the kits I have purchased, they advise you to boil for 60 minutes. Yet
I saw a recipe today that said to boil for 90 minutes. What is so special about 60 minutes?
What if I bo...
Posted in thread: whisking yeast on 09-29-2009 at 09:11 PM
To get more oxygen into my wort, I am planning to whisk the **** out of it just after pitching
the yeast. Will this harm the yeast in any way? Thanks.