Last Activity:11-16-2010 10:58 PM
Posted in thread: Krausen not falling on 06-18-2007 at 03:38 AM
Are you sure that it's not just krausen stuck to the walls of the carboy? This happens on every
brew of mine, so even though the krausen has fallen it looks like it is still there.
Posted in thread: Carbing my barleywine on 06-13-2007 at 06:45 AM
Thanks for the suggestions everyone. I just transferred my BW into secondary after two weeks in
primary. I have another question though.As I previously stated, my OG was lower than I had
Posted in thread: low FG witbier on 06-08-2007 at 02:59 PM
hmm... I do have the lactic acid (not yet put in) do people perceive it as sweet our sour? does
anyone know if it mixes to create a sweet taste?I haven't brewed with it myself, but I've drank
Posted in thread: Carbing my barleywine on 05-31-2007 at 04:35 PM
I concur, 3/4 cup of corn sugar should do it. I was thinking you were talking about a colossal
barley wine, you know, OG of 1.1XX or so.Yeah, I wish that I was. This was my first time
formulating my o...
Posted in thread: Carbing my barleywine on 05-31-2007 at 01:14 AM
Thanks for the responses. I used WLP 001, and there was a lot of it since I pitched onto the
yeast cake after transferring my West Coast Pale Ale to secondary.My OG was lower than I was
shooting for, ...
Posted in thread: Carbing my barleywine on 05-30-2007 at 04:53 AM
So this weekend I made up a Bigfoot barleywine clone, but I am already thinking ahead to
bottling. I don't like zero carbonation in my barleywine, but they shouldn't be as carbonated
as a regular ale ...
Posted in thread: Repitching California Ale Yeast Cake on 05-26-2007 at 10:00 PM
Yep,you can do it. Try to siphon off as much as you can, make sure the wort it in the temp
range for the yeast before adding it to the fermentor. You will likely need a blowoff system
because it will ...
Posted in thread: Repitching California Ale Yeast Cake on 05-26-2007 at 09:11 PM
Hi, first time poster! Anyhow, I've been lurking for awhile and I've done three batches now. I
am going to rack my third batch to secondary today; it's a West Coast Pale Ale that was
fermented with Wh...