Last Activity:12-18-2013 8:04 PM
9 Likes on 8 Posts
Posted in thread: Pinot Noir Aged RIS on 11-13-2013 at 03:15 PM
Idk about the grape skins, but the oak staves sound like a great idea. Like a pinot barrel aged
Posted in thread: Dead Ringer IPA on 11-13-2013 at 03:11 PM
Hey guys quick question. This all grain recipe calls for a secondary fermentation. ~10 days in
primary and ~2-4 weeks in secondary last 5 days dry-hop. I really don't like to do secondary
Posted in thread: Most Desirable Hops for 2013 on 11-13-2013 at 02:04 PM
Posted in thread: WLP670 - American Farmhouse Blend on 11-13-2013 at 12:05 AM
will making a starter with this yeast make the beer get funkier faster?i assume not, but
figured i would ask anyways. planning on using this yeast for my next saison. tried it once
before on a rhubarb...
Posted in thread: IDEA: ever so slightly sour, quick porter on 11-11-2013 at 02:23 AM
Not a suggestion as much as an idea:adding a portion of acid malt to the beer. A LOT of
acidulated malt is needed to get an actually sour beer, but if you're going for just a touch of
that lactic twan...
Posted in thread: WLP670 - American Farmhouse Blend on 11-11-2013 at 02:17 AM
Back in June I made an extract honey rye farmhouse ale using a pound of raw local honey (at
flameout) and Northern Brewer's Rye Malt Syrup. After about 2 months, I dry hopped it with an
ounce of Saaz ...
Posted in thread: Citra IPA? on 11-04-2013 at 06:16 PM
I actually often see people advise against using Citra for bittering. I feel that it's silly to
use it for bittering because you can get a cheaper and more common high alpha hop to do that
job while s...
Posted in thread: True bourbon barrel aged imperial stout on 11-01-2013 at 08:42 PM
Of course, but the question was how many times a barrel could be used....True, but I wanted to
make sure nobody got the idea that the barrel would continue to produce those flavors for that
Posted in thread: True bourbon barrel aged imperial stout on 11-01-2013 at 04:20 PM
Depends on what you are using it for. The whiskey/spirit will fade, but the barrel is good for
a long time. Jean van Roy at Cantillon told me they use some for over 15 years and they still
Posted in thread: How long can a beer stay in carboy? on 10-29-2013 at 03:56 PM
A month for me. If I want to age it longer than that I transfer it. Haven't wanted to
experiment with potential off flavors.OTOH, if it has brett, it stays in primary for me.