Last Activity:06-03-2013 10:08 AM
Likes Given: 5
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Posted in thread: Stalker showing his face on 01-25-2012 at 07:39 PM
I thought I saw someone peeking through my windows ;)Good luck on the 3 tier. Cheers!
Posted in thread: Too Much Blow Off on 01-25-2012 at 07:36 PM
What size carboy are you using? I think you can get blowoff tubes that fit inside of the the
entire mouth of the carboy. With your widened tubing, you'll get less back pressure. I use inch
and half di...
Posted in thread: alcohol heat after tast on 01-18-2012 at 06:08 PM
I had a high fusel beer that I aged in room temperature for a few months to try and let the
fusels mellow and had no luck. I have no experience storing it in cold, but my assumption would
be that it w...
Posted in thread: Stuck Fermentation on Big Brews on 01-18-2012 at 05:42 PM
Are you transferring to a secondary? If so how quickly? What's your timeline like? A couple
things you can try that might be of help. Wait to transfer to a longer time. That much sugar
needs a long ti...
Posted in thread: need help cloning a recipe on 01-15-2012 at 03:18 PM
So I just cracked open my first bottle of this. Recipe changed to fit what I had:9 lbs 2 Row1
lb 2 row baked on cooking sheet @ 325 for 30 minutes (biscuit malt?)1 lb corn sugar1 oz Cascade
@ 30 minut...
Posted in thread: I need help on 01-15-2012 at 03:02 AM
I haven't dabbled much in cider, but my LHBS guy swears by adding corn sugar to sweeten it up.
Posted in thread: How do you create a recipe? on 01-13-2012 at 06:03 PM
Do you use the BJCP guidelines? They've been invaluable to me in getting started creating
recipes. BJCP 2008 Style Guidelines - IndexThat's my first go to. It gives you commercial
examples which you c...
Posted in thread: Hello from Chicago 'burbs! on 01-11-2012 at 09:04 PM
Welcome! It's easy to get bitten with the brewing bug. Especially with all the awesome
breweries we have around us.
Posted in thread: adding orange juice at the beginning of fermentation on 01-11-2012 at 08:28 PM
You're better off squeezing it in after your primary fermentation is over. You don't have to
transfer, but wait until all your grain sugars are fermented, then add the orange juice.
There's about 1,00...
Posted in thread: Goose Island Bourbon County release on hold on 01-11-2012 at 03:55 PM
Nice Revvy! Did you pick those up in MI? All places near me are out of regular BCS. And yes I
should have clarified. When GI comes out with King Henry, Vanilla or Coffee BCS, and Bramble
Rye, they gen...