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Join Date:

01-05-2014

Last Activity:

04-02-2015 10:17 PM

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LATEST ACTIVITY

  • Posted in thread: Brewing with the universally disliked WLP037 on 04-02-2015 at 10:16 PM
    Semi-update to WLP037: In hopes that this winter's version of WLP037 wasn't bad like reports of
    the early 2014 version, I got myself a vial produced a month ago and made a 1.040 starter.
    Fermented at ...

  • Posted in thread: Brewing with the universally disliked WLP037 on 04-02-2015 at 09:51 PM
    Semi-update to WLP037: In hopes that this winter's version of WLP037 wasn't bad like reports of
    the early 2014 version, I got myself a vial produced a month ago and made a 1.040 starter.
    Fermented at ...

  • 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...

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