Last Activity:09-04-2015 1:12 PM
Likes Given: 90
137 Likes on 109 Posts
Posted in thread: So who's brewing this weekend? on 08-25-2015 at 09:41 PM
Haven't brewed in over a month due to travelling for various family engagements, then studying
for the GMAT, then taking the GMAT. I finally bottled a wheat saison last night that'd been
sitting for a...
Posted in thread: Confession Time on 08-04-2015 at 04:40 AM
I have definitely left mid boil, both while using an electric stove and a has burner. Normally
to go get ice or food.
Posted in thread: What I did for beer today on 07-26-2015 at 11:01 PM
Just kegged my mandarina helles, dropping the temperature on it now and dry hopped it. Took a
sample of my wheat saison, still has a ways to go.
Posted in thread: Quick Lager Method *UPDATED* on 07-15-2015 at 10:06 PM
Understood, and that's why I referred to it only as "risky," not "doomed to fail with 100%
certainty." Clearly my d-rest wasn't long enough. Usually a 3-4 days at 64f is enough, but not
this time (lik...
Posted in thread: Quick Lager Method *UPDATED* on 07-15-2015 at 08:17 PM
Ok, I just tried this idea of ramping up to the d-rest at 50% attenuation, and got the entirely
predictable result of high diacetyl. As we all know, diacetyl is increased at higher
Posted in thread: experimenting with Brett in a Saison on 07-15-2015 at 08:00 PM
Personally I have not had a problem with it. I have bottled about 4 batches (off the top of my
head) that finished around 1.004-1.006 with brett with no issues. They were each primed for
about 2.5 vol...
Posted in thread: Quick Lager Method *UPDATED* on 07-15-2015 at 02:31 AM
Already have an American hopped export crashing and another helles on primary with this method.
It's great because I really can churn out a lager in a few weeks.
Posted in thread: experimenting with Brett in a Saison on 07-13-2015 at 10:32 PM
Not sure if anyone mentioned it, but brett flavors supposedly develop under pressure better.
I've had a saison finish at around 1.006 and then bottled with brett (using bombers and carbing
to about 2....
Posted in thread: So who's brewing this weekend? on 07-13-2015 at 02:52 AM
My understanding with first wort hopping was that the bitterness would be similar to a 15
minute addition. Somehow the acids get isomerized in the 160 degree wort already and don't get
affected by the...
Posted in thread: What's in your fermenter(s)? on 07-13-2015 at 12:28 AM
Some kinda Munich Helles hybrid... Got the ingredients right but whiffed on the yeast! Used a
hefeweizen style instead of a lager style. Maybe it's gonna be awesome...Oof, that sounds like
it's going ...