Last Activity:12-19-2013 10:43 AM
Likes Given: 4
65 Likes on 61 Posts
Posted in thread: Things a Homebrewer Thinks on 12-20-2013 at 03:00 PM
There is a recipe floating around here somewhere for a Bananas Foster beer. Can't remember
where though. one i found.
Posted in thread: Using berries or fruit in beer on 12-19-2013 at 08:27 AM
Yes heating to 160F should kill the wild yeast and bacteria that are there as that is around
the pasteurization temp. I'm not really sure if the sat San would kill wild yeast as it doesn't
Posted in thread: Using berries or fruit in beer on 12-19-2013 at 08:12 AM
I would let the beer ferment out first to FG then freeze your fruit if fresh. After they are
frozen you could either rinse them with a no rinse sanitizer such as star San Or heat them to
around 160F t...
Posted in thread: Free Online Beer Chemistry Course on 12-19-2013 at 08:01 AM
I'm in GilSwillBasementBrews = GilPlocher62
Posted in thread: 2013's How many gal of homebrew in 2013 on 12-19-2013 at 07:27 AM
I've gone through the last 6-7 pages and can't find what you are talking about... please link
to specific location. Until then: 56996.5 -11 =56985.5 166838This is what I had been
Posted in thread: I can't get out of this specific flavor profile! on 12-18-2013 at 04:55 AM
Crushed grains and a paint strainer bag.
Posted in thread: First Home Brew Gone Wrong. on 12-18-2013 at 04:49 AM
Thanks for the help!! What I don't get is that a secondary is recommended and it says transfer
after 5 days. Should I wait then for a week or two to transfer to a secondary? You really only
need to tr...
Posted in thread: 2013's How many gal of homebrew in 2013 on 12-18-2013 at 03:51 AM
56920.5 Adjustment from 6-7posts ago when 2 people submitted 11 gallons with same totals.
56920.5+11= 56931.5 gallons
Posted in thread: Carbing lager beer temps on 12-16-2013 at 03:09 PM
You will want it around mid to upper 60's for at least 2 weeks to carbonate. Then store at
fridge temps at least 48hrs before opening. Higher ABV or darker beers tend to take longer 3-4+
Posted in thread: Brix went from 12 to 7.2 in 48 hours. No sign of fermentation on 12-16-2013 at 02:21 PM
I do understand that but I don't think it would make such a wild swing in 48 hours. And there
are no other signs of fermentation. That is why I was taking the reading in the first place.
Using the ca...