Last Activity:08-23-2014 11:18 AM
Likes Given: 232
421 Likes on 305 Posts
Posted in thread: Okay to delay between mash and brewing? on 08-15-2014 at 05:40 AM
Overnight mash might be the closest you could come to what you want. I've experimented with
this technique with good results. There are several threads devoted to it, as well. Just make
sure your mash...
Posted in thread: Lost Opportunity with Yeast Selection on 08-10-2014 at 08:49 PM
It's pretty hard to find a RIS from England in my area. I'm sipping on Old Rasputin as I type
and can definitely see where an english strain might muddle the flavors. My "house" strain is
Posted in thread: Lost Opportunity with Yeast Selection on 08-10-2014 at 06:42 PM
I've made many a good stout with 1728, and we've had some HBT award winners using 1968 as well.
Those two attenuate just fine. 80%+, if you plan your recipe right. Both perform very well in
Posted in thread: hypothetical: fermentation chamber set too low, too cold for my Belgian Ale? on 08-10-2014 at 06:39 PM
My first thought was, "I wonder if OP used 1762?" Guess what? :DSo you had serious fermentation
at 9 hours? You must have pitched hot, no? Certainly before it got down to 51-52F. That stuff
Posted in thread: Attempted Imperial Stout - Stuck Fermentation? on 08-08-2014 at 05:23 PM
The beer is actually likely done. The test will be: will it carbonate in the bottle. If so, it
is done.Why is that a good test? I can think of two as to why it's bad. If it is stuck, it
could still ca...
Posted in thread: Attempted Imperial Stout - Stuck Fermentation? on 08-08-2014 at 05:08 PM
If you want to sour this, there's no need for a fridge. Just let it ride at room temps. Jolly
Pumpkin dregs work great for this kind of thing.But, if it tastes good, why mess with it?
Posted in thread: Spike Brewing 12.5gal Conical Fermenter Giveaway! on 08-08-2014 at 02:59 PM
Looks hot. I'll take it!
Posted in thread: Funny things you've overheard about beer on 08-07-2014 at 06:12 PM
They must use the same yeast or malt or maybe water in both...Think it's just the same beer in
both, only with a different label.
Posted in thread: All grain starters on 08-07-2014 at 04:18 AM
So many bad things stated here regarding canning and food safety.Scary..I know. If you want
canned wort to be shelf stable, you have to pressure cook it. 212 isn't going to cut it.
Posted in thread: Yeast for esb and porter? on 08-07-2014 at 04:09 AM
My vote would be for 1028, but there hasn't been a bad suggestion yet.