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04-24-2012

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02-27-2014 2:48 AM

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  • Posted in thread: Should I pitch more yeast to avoid stalled fermentation? on 11-22-2013 at 04:36 AM
    So thanks for the advice and reassurance. I took a gravity reading and it is currently down to
    1.008. Like I said before I didn't mix the wort very well and got a totally wacko OG. Is there
    a way to d...

  • Posted in thread: Should I pitch more yeast to avoid stalled fermentation? on 11-01-2013 at 06:47 PM
    The 1.072 estimate - is that before or after counting the extra 3 lbs of corn sugar you
    added?Regardless, my thoughts are that if it's taken it that far, it has likely already
    exhausted the simple sug...

  • Posted in thread: Should I pitch more yeast to avoid stalled fermentation? on 11-01-2013 at 06:16 PM
    Why were your numbers? How much yeast did you pitch?Not sure what the OG was, I failed to mix
    the wort well enough and I got a reading of 1.132. The recipe says OG should be 1.072. I
    pitched the yeast...

  • Posted in thread: Should I pitch more yeast to avoid stalled fermentation? on 11-01-2013 at 06:44 AM
    I took a stab at Jamil's Belgian golden strong ale. I added the 3lbs of cane sugar during the
    boil but am now beginning to question if that may have been a poor decision. I was listening to
    The Brewin...

  • Posted in thread: Wort questions on 10-30-2013 at 12:50 AM
    After my OG reading was a 1.136 I realized I didn't mix the wort together with the water as
    well as I should have. You can even see two distinct shades of brown when looking at the
    fermenter (dark on ...

  • Posted in thread: Saison Fermentation Temp Question on 06-27-2013 at 04:36 PM
    So I brewed a saison a month ago (OG - 1.048) and it hit its FG (1.006) on Fathers Day. I
    didn't use the "Brewing Classic Styles" recipe but I was hoping to gradually raise the temp to
    80 or so throug...

  • Posted in thread: Competition style question on 06-06-2013 at 09:30 PM
    I am not certain as to how current it is but the BJCP style app I have on my phone says strong
    versions of this style (6.5%-9.5%) should be entered as a Belgian Specialty Ale if you look in
    the commen...

  • Posted in thread: 2012 Chimay Grande Reserve on 05-25-2013 at 01:34 AM
    Does anyone know if this is any different than the standard grande reserve (blue)? I haven't
    been able to find anything online that gives a definite answer. Also, would this significantly
    improve if I...

  • Posted in thread: Is a ring in the bottleneck necessarily a sign of infection? on 04-23-2013 at 01:35 AM
    I brewed an oatmeal stout 6+ months ago but it tasted bad so I put it aside to see if it would
    taste better down the line. I went recently to grab a bottle and noticed a ring around the top
    of the bee...

  • Posted in thread: If you purchase beer cold should you keep it cold? on 04-07-2013 at 03:41 AM
    Thanks, y'all.How long would be too long to age/cellar this beer? Should I worry too much about
    losing some of the hop characteristics?

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