Horseflesh

LATEST ACTIVITY

• Posted in thread: So if you stop fly sparging at 1.010... how do you get to a higher OG? on 06-16-2013 at 10:20 PM
  You won't have very much wort at 1.010. The first runnings from the mash may be something like
  1.080, and as you sparge the runnings will get less and less sugar in them.OH. Duh. That makes
  perfect se...

• Posted in thread: So if you stop fly sparging at 1.010... how do you get to a higher OG? on 06-16-2013 at 10:10 PM
  I'm making the transition to AG and the more I read, the more confused I get. Say I have a mash
  of 10 lbs of grain, with 1.25 qt water per pound. I let it sit, and then start fly sparging
  until I read...

• Posted in thread: Has anyone had Iron Horse's High Five Hefe? on 06-16-2013 at 06:20 PM
  Woodinville is a good 2 hours from Ellensburg... too far for a last minute research trip
  unfortunately. I should try emailing them though, good idea.

• Posted in thread: Has anyone had Iron Horse's High Five Hefe? on 06-16-2013 at 06:07 PM
  Iron Horse (Ellensburg WA) makes a tasty "High Five Hefe" with ginger and honey. I think they
  are using a more American style wheat ale yeast, because I don't get big banana, clove, or
  tartness out of...

• Posted in thread: Brewery names--what's your story? on 06-14-2013 at 10:13 PM
  I kind of like Lion Star. Sounds classy!

• Posted in thread: Best practices for carbing in a Corny keg at 70F+? on 06-13-2013 at 11:27 PM
  Pratzie, that chart unfortunately doesn't go above 65F.I do cold crash my brews if the
  fermentation chamber schedule allows. I don't use finings. Yooper, that's exactly the kind of
  thing I needed to h...

• Posted in thread: Best practices for carbing in a Corny keg at 70F+? on 06-13-2013 at 11:11 PM
  Because I do not have a fridge to dedicate to kegs, my hope was to simply store kegs at room
  temperature, condition the beer by waiting, and force carb the kegs prior to serving. When
  serving just us,...

• Posted in thread: Belgian Wit Recipe Help on 04-08-2013 at 05:07 PM
  I looked at the recommended range on the packet and chose 66F. I bet it will work out fine.

• Posted in thread: Belgian Wit Recipe Help on 04-08-2013 at 04:44 PM
  Well, your notes above said that it came out tasting similar to Mothership, which is what I was
  looking for. :) Thanks for the info!

• Posted in thread: Belgian Wit Recipe Help on 04-08-2013 at 02:52 PM
  MrNic, how long would you recommend leaving this in the primary, and at what temperature? I am
  new to T-58. Old thread I know, hope you remember this recipe! Thanks.