Last Activity:04-21-2013 4:45 PM
Posted in thread: Ale/Lager amber ipa on 02-14-2013 at 02:12 AM
Colobrewer is it the yeast, alcohol, or just the wort that gives off flavors when adding oxygen
to a fermented or in my case a half fermented wort.
Posted in thread: Ale/Lager amber ipa on 02-14-2013 at 02:06 AM
Thanks for the reply guys. I plan on accomplishing half the fermentation with the ale yeast at
36 hours cause it would take at least 7 days for the ale yeast to completly ferment all the
sugars and co...
Posted in thread: Ale/Lager amber ipa on 02-12-2013 at 04:06 AM
I just did my first all grain batch. I will be using wyeast 1968 london esb ale for 36 hours.
Cold crashing, rack to secondary, aerate, pitch 2007 pilsen, wait a few weeks bring up to 60
dry hop for a...
Posted in thread: Hello on 02-12-2013 at 03:48 AM
Thanks for the reply the siason turned out great. I did my first all grain doing an amber
ipa/lager 10lbs 2 row, 1lbs munich, 1lbs c-44. Contacted wyeast and used 1968 english esb for
36 hours. About ...
Posted in thread: Wyeast 3724 High Temp ! on 01-30-2013 at 01:45 AM
I just used this yeast and it was a beast. Pitched at 70 let it rise naturally to 76. After 3
days went to 66 in a cool part of the house. Heated to 80 to 90 for 5 days. It was at 1.003 in
8 days. No ...
Posted in thread: Hello on 01-30-2013 at 01:30 AM
Im new here and have a few interesting questions. First, I have a siason that went from 1.050
down to 1.003 in a week. 3724 yeast and tastes fine. Has anyone had one go down that quick.
Second, I want...
Posted in thread: De ranke noir clone on 01-26-2013 at 09:48 PM
I am new to this forum and im taking college courses on brewing. Any info on how to brew this
type of beer would be very much appreciated. I may be over my head but plan on brewing in the
next month o...
Posted in thread: De ranke noir clone on 01-26-2013 at 09:37 PM
This is one of my favorite beers. I had the pleasure of having it on tap. I would like to clone
it. What I can find about it is 6 or more grains, Challanger and Saaz hops, t58 yeast. Noats of