Last Activity:02-24-2014 8:52 AM
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Posted in thread: Dealing with a dry hop bag on 12-12-2012 at 06:40 PM
I found a corner of the basement next to an outside wall that is holding to 46 deg F. I moved
the carboy there and will give it two days and then will bottle.
Posted in thread: Blue Ribbon Malt Extract on 12-12-2012 at 06:24 PM
Stepped in it didn't I!I meant to say 39 th week of 1960. That would be around the end of
Posted in thread: Dealing with a dry hop bag on 12-11-2012 at 03:41 PM
Thanks,My garage is currently 34 deg F and my basement is 62. Too cold? Too warm?
Posted in thread: Blue Ribbon Malt Extract on 12-11-2012 at 03:34 PM
I would bet that 3960 means the 39th month of 1960.
Posted in thread: Dealing with a dry hop bag on 12-11-2012 at 02:57 PM
I have an IPA in secondary with a muslin bag of hop pellets for dry hopping. It hs been in
secondary with the hops for 7 days and I am ready to bottle but before I do so I have a couple
Posted in thread: Considering Safale US-05 on 12-11-2012 at 02:19 PM
I have used it almost exclusively in the 10 batches that I have brewed. Most of my brews have
also been pale ales or IPAs. I find it to be quite neutral. even tasting the stuff in the
bottom of the bo...
Posted in thread: Fermenter use advice needed on 01-21-2012 at 04:04 PM
I only brew 2.75 gallon batches. This gives me a case plus a few. I like to experiment with
different beers (build recipies using Beersmith) and 5 gallons is a lot of beer to drink if I
don't like it.
Posted in thread: Tom Roeder's Dry Yeast vs Liquid Yeast Experiment on 05-09-2011 at 12:35 AM
I want to follow this till we get the answer!
Posted in thread: Help to understand what determines FG on 04-07-2011 at 08:56 PM
I did have some steeped Crystal 60L and some pale 2 row in the grain bill for flavor but yeah
it is primarily an extract batch.Sounds like it would be worth trying the US-04. I want the
heavier mouth ...
Posted in thread: Low Attenuation on 04-07-2011 at 03:24 PM
Here is a link to a refractometer calculator that takes the alcohol into account when testing a
fermenting and or a finished beer.