Last Activity:06-19-2013 2:42 PM
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Posted in thread: Four Grain Questions on 06-15-2013 at 01:13 PM
1. What does the malting process do to the grain?2. A lot of grains are called "2-row ___" What
does 2-row mean?3. I found a recipe that calls for a malt called "Munich II" What is this malt?
Is it on...
Posted in thread: Kegerator produces all foam on 06-06-2013 at 11:15 PM
The temperature is in the high 20's / low 30's so I don't think thats the problem. Perhaps the
colder temperature is actually helping the CO2 absorb better causing excess foam.Now this is a
Posted in thread: Yeast recommendation. on 05-30-2013 at 10:10 PM
I found a recipe that uses US-04, here.You should make a 2L starter with one packet, at
minimum. Look at brewersfriend.com and the notes at the bottom.Hmm two packets dry yeast with
no starter should ...
Posted in thread: Saison Brett on 05-30-2013 at 01:25 AM
I brewed this in 9/2012, bottled after two months. Pitched Goose Island Sophie dregs on brew
day, and Wyeast 3711 French Saison. Fermented at 68F ambient.On 2/2013 I brought it to the club
Posted in thread: Long fermentation on 05-21-2013 at 11:50 AM
If the gravity is stable, you can bottle. Congrats on making beer.
Posted in thread: 24hr lagtime between sparge and boil on 05-20-2013 at 11:04 AM
I did this recently with good results. I finished sparging at night and boiled next morning,
though. I also heated the wort in the kettle to 170F to kill bugs before leaving. There is no
Posted in thread: Tipping cooler = zero dead space? on 05-12-2013 at 02:38 PM
So I shouldn't be tipping the cooler just add more Sparge water or water to the mash.Go ahead
and tip it at the end: that way you lower the dead space but don't have any channeling
Posted in thread: AHA Big Brew Lambic on 05-07-2013 at 01:16 AM
I brewed my first sour on Big Brew: pale malt and white wheat malt (~40%) with Roeselare and
assorted dregs to come. The ale yeast is already working strong.
Posted in thread: Longest possible co2 generation on 04-28-2013 at 08:21 PM
I guess anything that starts with a lot of sugar and ends with little, so a mead would be
perfect, that or wine. Maybe get a good yeast so the result tastes okay!
Posted in thread: Post Boil Questions on 04-19-2013 at 09:40 PM
I have a kegging system and dont think I will ever bottle, if I did it would be into a growler
from a keg..What about dry hopping withing the corny keg itself? or more hassle than what its
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