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Join Date:

10-06-2009

Last Activity:

12-12-2013 1:42 PM

Likes Given: 2

13 Likes on 12 Posts 

    ABOUT ME

  • Houston
  • Raspberry Lambic and APA
  • yeast cakes!
  • 6 month old Crown Royal oak'd English Barleywine.
  • Tripel and Red
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Fermentation for Berlinerweisse - Specifically 3191 on 08-28-2012 at 06:54 PM
    To be honest, I've made quite a few of berliner weisse's and I've had good luck with this
    method.Brew batch as normal, cool to ~90-100 degrees, and pitch your lactoput on low heating
    pad for 1 day@ en...

  • Posted in thread: How do you guys calculate for trub loss? on 08-28-2012 at 06:47 PM
    Generally just make 5.5 gallon batches instead of 5.

  • Posted in thread: Collecting force carbonated soda recipes: on 08-28-2012 at 06:41 PM
    At the homebrew shop I used to work at, we constantly had soda on tap for the customers. Here's
    one of my favorite recipes:1 bottle Zatarans rootbeer3.4-4.5#'s of sugar (depending on how
    sweet you wan...

  • Posted in thread: Fermentation for Berlinerweisse - Specifically 3191 on 08-28-2012 at 06:24 PM
    You can secondary or not, it's up to you. I've done sours with and without secondary.
    Generally, I think most people let the primary fermentation run it's course, then throw it in
    the secondary for ho...

  • Posted in thread: Stabilizing Sour to not funk up kegerator! on 11-03-2011 at 07:26 PM
    I've used campden tablets to stop brett fermentation before blending with a sacc fermented beer
    and bottled it. No problems with overcarbonation or explosions. (It was
    Oldsock/madfermentationist's rec...

  • Posted in thread: Stabilizing Sour to not funk up kegerator! on 11-03-2011 at 07:04 PM
    I'm thinking about making some all brett beers using wyeast 3110 or wlp645 inspired by Wild
    Brews and want to keg them instead of my normal bottling of sours. With that said, has anyone
    stabilized the...

  • Posted in thread: Barleywine Issues on 04-07-2011 at 02:50 PM
    Alright, here's the deal. I wouldn't pitch the champagne yeast unless you get a stuck
    fermentation or you age for a long time in the secondary. There should be plenty of yeast left
    around to carb the ...

  • Posted in thread: Can non-converted Igloo cooler work as a mash tun? on 04-03-2011 at 09:59 PM
    lol, I don't see why not. That's actually an ok idea.

  • Posted in thread: any good IPA extracts? on 03-30-2011 at 05:31 PM
    Jeez, Yoop is so full of herself...J/k

  • Posted in thread: Sorghum Brew on 03-21-2011 at 03:31 PM
    I'm pretty sure that this recipe is a tried and true

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