Last Activity:10-24-2013 11:21 AM
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Posted in thread: Kolsch lagering on 06-04-2013 at 05:34 PM
You should be fine bottling at fridge temperature.The diacetyl rest is for lagers that ferment
in the 50F range. The standard technique is to raise the temperature to around 60 or 65F for
the final 1/...
Posted in thread: Making 10 mini batches in a day, need advice! on 05-15-2013 at 06:44 PM
I fermented in a 1/2gallon growler once before. I stopped right when the neck started to curve
in, and i think that was about 0.4 Gallons. So with 10 growlers, you might want to shoot for
closer to 4 ...
Posted in thread: Fig Lambic on 05-08-2013 at 06:14 PM
For a few reasons, I needed to bottle this beer younger than one would normally bottle the
lambic. It did spend over 6 months on the figs though.2.5 Gallons straight Lambic2.5 Gallons
Lambic on 3lbs o...
Posted in thread: What Temp Do You Like Your Beer To Drink??? on 03-08-2013 at 04:19 PM
It depends a lot on the style. If I am feeling very disciplined, I will leave a style like an
Imperial Stout sitting outside of the fridge for at least an hour before opening the bottle.
Posted in thread: Hefeweizen going bad after 7 months on 02-25-2013 at 02:09 PM
Thank you for the replies. It is helpful to see that someone else has also experienced this
specifically with hefeweizens. I never heard about filtering and bottling hefeweizens with
lager yeast. That...
Posted in thread: Hefeweizen going bad after 7 months on 02-22-2013 at 05:22 PM
I brewed a hefeweizen back in July. This beer was never spectacular, but it was a decent, easy
drinking hefe. Last night, I opened one that had been sitting in the fridge for a few weeks,
and I could ...
Posted in thread: Berliner Weiss, many ways on 02-11-2013 at 04:20 PM
I just brewed a Berliner Weisse using method 2a:2a - Normal mash + single fermentation, but
pitching lactobacillus few days before pitching saccharomycesMy experience so far:5
GallonsGrain Bill: 3.5lb...
Posted in thread: Beer Foaming out of Bottle on 01-11-2013 at 05:36 PM
Sounds like infection since you went 30 days and didn't use too much sugar. (You didn't check
FG, but you observed it go through fermentation, right?) Do you taste any funky Brettanomyces
flavors in t...
Posted in thread: Lager quickly reached 1.02 on 11-28-2012 at 07:19 PM
Oh, sorry. I think my post was misleading. I pitched at ~65F but then immediately placed it in
the fermentation freezer set at 52F. (Not sure how long it would take to move from 65F to 52F
in the ches...
Posted in thread: Lager quickly reached 1.02 on 11-28-2012 at 06:48 PM
That is a good point, osagedr. My pitching temperature was definitely warmer than my
fermentation temperature. I'm not sure exactly what it was, but I added a late ice bath
combined with an immersion ...