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07-02-2015 3:04 AM

19 Likes on 16 Posts 


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  • Posted in thread: Hanso's Simple Sour Cider on 06-03-2015 at 12:44 AM
    Hey Hanso, really want to try this within the next couple of days. Had a sour cider the other
    day for the first time and the sour/tartness basically fried my tongue, and I loved it! Quick
    question tho...

  • Posted in thread: Hopslam Clone on 05-05-2015 at 09:18 PM
    Newbie question as I have not brewed a beer this big before. I have a 13 gal rectangular cooler
    MLT and I have scaled up the grain bill for 62% efficiency as I am expecting a big drop off
    with this mu...

  • Posted in thread: Joe's Ancient Orange Mead on 05-04-2015 at 08:21 PM
    That stuff will rise and fall with temperature change as well as CO2 formation as it collects
    on the fermenting fruit, which physically holds its sugars in harder to get places for the

  • Posted in thread: damn it. infection?? on 05-03-2015 at 06:33 PM
    If it's a saison it's probably delicious.

  • Posted in thread: Hydrometer reading on 05-03-2015 at 06:24 PM
    What yeast?

  • Posted in thread: Cottage House Saison on 03-29-2015 at 03:08 AM
    Nah you'll be fine, just use the extra at flame out.

  • Posted in thread: Bottling Tips for the Homebrewer on 03-20-2015 at 11:32 PM
    I thought instructions on starsan say that it is supposed to air dry....

  • Posted in thread: STRONG Metallic flavors, acidic bite in all beers on 03-05-2015 at 04:14 AM
    Did he move houses/apartment before the problem arrived? I also suspect water, try 1 gallon
    batches of distilled. He can ferment right in the container he bought it in. $1 investment and
    half of the p...

  • Posted in thread: Pear Juice & Saison on 03-05-2015 at 03:53 AM
    3711 is a good choice and will tear through it. I'm drawn to the idea of using slices of ripe
    pear in secondary with 3711. I'd avoid bottling with pear juice even with good measurements and
    the calcul...

  • Posted in thread: Yeast for a Berliner Wiesse on 03-05-2015 at 03:31 AM
    And then I like Wyeast 1007/WLP036.I don't have the citation on hand, but I read an experiment
    that found there's something about that strain that it seems to work best with the acidity of a


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