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HausBrauerei_Harvey

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Join Date:

03-19-2014

Last Activity:

05-05-2016 4:58 PM

Likes Given: 23

89 Likes on 68 Posts 

    ABOUT ME

  • I have wanted to brew for the last 8 years, but temporary living situations, and a 4 year stint in Germany (right on the belgian border) kept me from assembling all the crap needed to brew until August 2013. I started all-grain and kegging right away, and thus wanted to build a nice system I can grow into. I also am a handy woodworker and have some wiring/engineering knowledge from work.
  • Beer,Woodworking,Cycling.
  • Male
  • Married
  • Golden
  • Colorado

LATEST ACTIVITY

  • Posted in thread: Strategy for Multiple Kegs, CO2 Regulators, and CO2 Distributors on 05-05-2016 at 04:56 PM
    Sorry to resurrect an old thread, but this is relevant to a dilemma I'm currently facing.I also
    strongly disagree with "2 weeks" to carb. Commercial breweries don't do it this way, and their
    beers hav...

  • Posted in thread: Crazy Split Fermentation? on 04-26-2016 at 02:04 PM
    second that, I do split batches alot and see something like what you are here all the time
    depending on the strains I use.

  • Posted in thread: What the heck is this fixture/connector called? on 04-19-2016 at 09:29 PM
    assuming you tried sprayer did you try disperser or disperant?

  • Posted in thread: saison fermentation on 04-19-2016 at 03:14 PM
    FWIW I use WLP 565 and usually start at 70 for 2 days, and keep ramping the temp every day
    until I get to 90F about 10 days in, and hold there for 3-4 days. I haven't played with
    increasing that start...

  • Posted in thread: Hello from Czech Republic on 04-19-2016 at 03:09 PM
    Welcome to the community! This is a great site to learn and get advice. I have very fond
    memories of a week touring around Southern Bohemia in your country a few years ago. :)Cheers!

  • Posted in thread: Wyeast 2565 Kolsch at higher temp? on 04-18-2016 at 05:37 PM
    I'm also curious how this turns out. I love 2565 but my tried and true method is ferment at 60F
    for 2 weeks, raise temp to 70F over 3rd week and hold for a few days. It makes a great beer. I
    use a the...

  • Posted in thread: High Gravity Alcohol Taste Belgian Speciality on 04-13-2016 at 03:13 AM
    in brew likea monk most belgian breweries are aging a triple at like 50F for 2+ months. My
    first triple a year ago was as you described, boozy post keging right after FG was reached. I
    then pulled it ...

  • Posted in thread: Ferments like crazy...then nothing on 04-12-2016 at 05:56 PM
    72 is a perfect temp for saison strains. I would try my hand at a few saisons if I were you! :)

  • Posted in thread: Wood sizes for brew stand and stairs? on 04-12-2016 at 01:49 AM
    This is what I ended up with. Casters will be here Thursday, new Blichmann burner for the
    keggle will be here today. There is a fold out table on the backside, I will post more pictures
    when its compl...

  • Posted in thread: Loosing yeast count not cold crashing on 04-08-2016 at 07:51 PM
    I had nowhere to cold crash so I just racked to keg warm.If I reuse the yeast cake slurry have
    I lost a ton of yeast that went into the keg in suspension? Its been around two weeks since I
    pitched US0...

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