Last Activity:07-21-2014 9:46 AM
Posted in thread: Wasted Step? on 01-26-2014 at 11:33 PM
I was curious as to opinions on a step I read about, implemented, and found that my beer
improved quite a bit, both in cleaner flavor and clarity.The step is this:After the boil, I use
a chiller to ge...
Posted in thread: To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In on 01-25-2014 at 09:00 PM
This is a very interesting thread to me, because of points made regarding secondary being an
old school of thought due to the yeast available.I started brewing in 1999, using Dave Miller's
Posted in thread: 1469 on 01-22-2014 at 12:44 AM
OK thanks for the info.Winey and tangy - that sounds right. I bottle condition, so I'll
definitely give it a few weeks before sampling, as well as a decent time in secondary.Would a
cooler secondary (...
Posted in thread: 1469 on 01-21-2014 at 11:55 PM
I used this yeast for the first time a couple of weeks ago, to make a Landlord-ish best bitter.
It fermented 65, down to 62, and finished at 1.007, around 83% attenuation.Saturday I made a
mild, and d...
Posted in thread: Fwh ipa on 11-10-2013 at 05:21 PM
Glad I sparked some interest. I never would have thought of it either. I think it's a cool
idea. I wonder what hops are best for it. Would 2 oz of Cascade be better suited to FWH that,
say, an ounce o...
Posted in thread: Fwh ipa on 11-08-2013 at 11:43 PM
So, a guy I work with is in a brewing competition where the guidelines vary each one - odd
ingredients, odd gravities, etc. His newest challenge is to make an IPA with no hops added
above 200 degrees....
Posted in thread: Wlp090 on 10-05-2013 at 12:42 AM
Just curious about the lowest temp any one has used for this yeast.I ask because I was planning
to use a repitch of this for a barley wine, after firsr brewing an alt with it. LAst winter I
made an al...
Posted in thread: Why is Amber Ale so BORING? on 09-13-2013 at 01:53 AM
Is it wrong to just say I like my stuff best?By that, I mean drinking most commercial beer
makes me say, 'eh'. Fat Tire is one, as with other ambers, that makes me think - "8 bucks a
sixer for THIS?" ...
Posted in thread: Perti-Gyle batches on 09-06-2013 at 02:57 AM
Awesome. Thanks for the responses. I have to admit I'm still a bit fuzzy on the math,at least
as far as figuring out what I'll get with my mash.15# is about the max I can do on my
equipment, so I will...
Posted in thread: Perti-Gyle batches on 09-03-2013 at 11:03 PM
I'm just curious about how to figure out the gravity on a parti-gyle batch, namely a high
gravity 3 gallon batch and a small beer 5 gallon batch. My thinking is that the 3 gallon batch
will basically ...