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Join Date:

01-04-2014

Last Activity:

07-29-2014 10:05 PM

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LATEST ACTIVITY

  • Posted in thread: Anyone here taken a crack at cloning Hop Venom? on 07-06-2014 at 12:13 AM
    Here is the updated recipe. I just tapped this and it tastes exactly like the original hop
    venom. Anyways, here goes: Scaled Hop venomStyle: Imperial IPAOG: 1.116Type:FG: 1.036Rating:
    0.0ABV: 10.48 %C...

  • Posted in thread: Anyone here taken a crack at cloning Hop Venom? on 07-02-2014 at 07:28 PM
    how did it brew? did you get your og up to 1.100+? i saw on the recipe that you linked that it
    has hops added during the first wort. does that mean hops added post mash after you sparge and
    are heatin...

  • Posted in thread: Removing Muslin Bags in Secondary on 06-30-2014 at 05:25 PM
    Sanitized wire bent into a hook in the end. Sent from my iPhone using Home Brew

  • Posted in thread: Just used Wyeast 1968 for the first time and have questions.., on 06-27-2014 at 06:27 PM
    This is for my 10% hop venom clone. This yeast is reported as being very flocculent, however i
    am not seeing that. A few things to note. First off it has been ~70 degrees lately and i have
    no way to c...

  • Posted in thread: Wyeast London ESB on 06-23-2014 at 05:14 AM
    I am have a clone going to secondary with this yeast and i am impressed with it so far. And for
    an ESB yeast it will attenuate to 10% if aerated and properly pitched. Supposedly this is
    Boneyard's yea...

  • Posted in thread: What kind of sugar do you use for fermentation? :) on 06-18-2014 at 03:23 PM
    Piloncillo (Mexican brown sugar). Comes as an 8 oz. solid cone.Is there any difference between
    this and regular american brown sugar, besides being a solid cone?Sent from my iPhone using
    Home Brew

  • Posted in thread: What kind of sugar do you use for fermentation? :) on 06-16-2014 at 10:32 PM
    Turbinado. But i have used regular sugar and it works. Sent from my iPhone using Home Brew

  • Posted in thread: wine yeast vs baker's yeast on 06-12-2014 at 04:10 PM
    sorry if its a common questionbut I was wodering if it is possible to make wine with baker's
    yeast (active dry yeast) like saf-instant for example both are basicly "Saccharomyces
    cerevisiae"any exper...

  • Posted in thread: WB06 does not equal WLP300 on 06-12-2014 at 03:37 PM
    Possibly. I fermented at 67 and did a diacatyl rest at 72. Are you saying a cooler ferment
    would produce less tart?Not necessarily. My point is that if your beer is lacking a certain
    yeast character, ...

  • Posted in thread: WB06 does not equal WLP300 on 06-11-2014 at 07:06 PM
    Maybe a ferment temperature adjustment would have helped?Sent from my iPhone using Home Brew

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