Last Activity:01-22-2017 6:52 PM
Likes Given: 137
211 Likes on 189 Posts
Posted in thread: Long boil for Munich Malt? on 01-23-2017 at 01:49 AM
Munich malt contains less dms precursors, they are destroyed in the kilning of the malt, i
Posted in thread: Is secondary beneficial? on 01-23-2017 at 01:46 AM
Leave it in the primary until it falls clear for a few days. usually 1.5 -3 weeks in total.
After fermentation is complete, the yeast needs a few days to clean up fermentation byproducts
and to floc o...
Posted in thread: Is secondary beneficial? on 01-23-2017 at 01:25 AM
Generally its not beneficial, and can be detrimental as in any transfer there is o2 pickup and
some infection risk. Cases where it possibly can be useful: Fruit beers and beers that are
going to bulk ...
Posted in thread: Ancient Braggot recipe help on 01-22-2017 at 03:31 AM
I mean, a sprig or three will be fine. 6oz is a quite large handful of mint. Use caution. you
can always add more if its not enough.
Posted in thread: head retention in dubbel/tripel on 01-22-2017 at 12:39 AM
An other issue (besides those above) can be yeast stress in a high alcohol brew. Try fermenting
in the mid sixties and then raising the temp as fermentation slows. Add yeast nutrient. Make
Posted in thread: Ancient Braggot recipe help on 01-22-2017 at 12:21 AM
Is that 6oz of fresh mint? Being January, i doubt it, and 6oz dried would be a horrible
mistake. Mint is pretty potent. id go with a sprig or two, 6oz fresh seems excessive.Perhaps
use a saison yeast?
Posted in thread: Bottling Time can be Shorter than Recommended on 01-22-2017 at 12:12 AM
The two weeks is a conservative estimate, especially if you either secondaried it or let it sit
around for awhile before bottling. usually 5-7 days is fine. That said, you want the yeast to
form a den...
Posted in thread: Growing hops FOR shade on 01-21-2017 at 11:33 PM
4. Yes, but you may need to climb up there and help them find it. when my hops reach the top
they sort of flop over randomly. 6. Ive done this cause i had it left over from my job. Works
well. But i o...
Posted in thread: How much coffee in coffee milk stout on 01-18-2017 at 07:23 PM
I use 4oz of grounds for 5 gallons of wort and cold extract it 1:3. and its a definite coffee
flavor, that i think is about right for a porter or similar. 2 to 6 cups of grounds seems
insane. Are you ...
Posted in thread: kiwi pale/wheat/whatever - need advice on 01-18-2017 at 07:19 PM
Frozen should be mostly sterile. Add it to the fermenter as fermentation slows. (in primary or
secondary, depending on what you do.) Bringing it to 180 may extract tannins or pectins, if its