Last Activity:11-01-2013 6:16 PM
12 Likes on 11 Posts
Posted in thread: Berliner Weiss, many ways on 08-15-2013 at 04:02 AM
Doing my first berliner and was wondering if this is a normal thingThrew a half cup of two row
in the wort after cooling to 105 and this is 48 hours laterYup, there is a whole thread devoted
Posted in thread: Favorite brew day music on 08-02-2013 at 07:28 PM
Regee of any variety... keeps me slow, patient, and thoughtful. Blues are good too
Posted in thread: Post your infection on 07-26-2013 at 09:02 PM
Went to keg a Strawberry Wheat today, and found my first infected batch. We'll see how it works
as a sour.Mmmmm, I bet it's for the better!
Posted in thread: Infection Risk? on 07-25-2013 at 09:46 PM
Just wait till you had to cool your wort down to pitching temp ;-) you'll be leaving your whole
batch exposed for 15-30mins 0.0. I brew with hose water outside on windy days leaving my kettle
Posted in thread: Who uses garden hose water to brew? on 07-23-2013 at 04:19 AM
This guy! Straight from my garden hose, I even top off to get to volume with it 0.o
Posted in thread: Bottle bomb on 07-01-2013 at 01:37 AM
Eh, prolly a cracked bottle.
Posted in thread: Post your infection on 06-28-2013 at 06:42 PM
I have no idea what it is.Started out as a partial mash bitter on 12 May with an OG of 1032.
Today the FG was 1012.The beer tastes okay, just lacking some of the hops character that should
be in it. I...
Posted in thread: Post your infection on 06-28-2013 at 06:11 AM
This is after ~three weeks in the primary, when I opened it to put in the dry hops. Is this the
start of an infection or just normal floaty stuff.Normal floaters
Posted in thread: Airlock activity BEFORE pitching yeast? on 06-24-2013 at 03:02 AM
Neeoooooo! Don't dry hop, sounds delicious. Dry hopping and sours (or saisons for that matter)
has not gone well in my experience. Make sure there is no airlock for at least a week and then
Posted in thread: Cherry Puree on Flanders on 06-20-2013 at 03:35 PM
Chuck P. recommends as soon as fermentation (or secondary ferm in your case) is complete. Won't
do it any good sitting on a buch of fermented fruit for a long time