Last Activity:03-16-2007 12:57 AM
Posted in thread: Fermenting a Belgian-style Gold on 03-11-2007 at 12:49 AM
I have been using about 6-7 lbs of extract in my other brews--but I used 7 lbs LME and another
lb of Belgian style Candi sugar. I figure this is to raise the alcohol content--should I let it
Posted in thread: March 8th 1,000 bottle update... on 03-09-2007 at 03:39 AM
How many do you think you can drink in a year? I might become an alcoholic with all those
Posted in thread: What is this??? on 03-09-2007 at 03:36 AM
Hot damn. I'm addicted--I need more fermentors!!!
Posted in thread: What is this??? on 03-09-2007 at 02:34 AM
I went out to my garage today and saw a 'swirling' of particles in the brew. I had never seen
it before and was curious what the hell was going on. It started fermenting in less than 12
Posted in thread: Boil Temperature on 03-08-2007 at 01:33 AM
No, I used LME and added hops according to the schedule. :off: By the way, who records temps
during their boil and what temps do you normally get?:rockin:
Posted in thread: Boil Temperature on 03-07-2007 at 10:20 PM
Thanks for all the helpful info! Has anybody used lower temps? I have a beer fermenting that
was cooked at about 175F-185F. How is this going to affect the beer? I didnt really achieve a
Posted in thread: Boil Temperature on 03-07-2007 at 09:03 PM
I am relatively new at this and have just finished my fourth batch (Belgian style Golden Ale).
Most instructions advise to cook the wort at a 'boil'. When I really get a 'boil', the wort has
to be at ...