Last Activity:11-08-2013 3:41 PM
Likes Given: 36
2 Likes on 2 Posts
Posted in thread: Prevention of stuck fermentation in a Christmas Strong Ale on 11-05-2013 at 05:34 PM
Howdy all, I'm making a big Christmas Strong Ale (with spices and cherries) and want to make
sure, now that it may be too late, that I don't end-up with a stuck fermentation. Over 17% of
Posted in thread: Milk stout attenuation confusion on 05-15-2013 at 11:04 PM
Thanks a ton!
Posted in thread: Milk stout attenuation confusion on 05-15-2013 at 02:28 AM
Howdy, So I brewed 2.75 gallons of milk stout with 13 oz of lactose, OG = 1.052. I used White
Labs Burton ale yeast (expected apparent attenuation 69-75%). What kind of attenuation can I
Posted in thread: anchor christmas ale 2012 on 03-29-2013 at 10:09 PM
I agree DarknMalty. Fruit cake fits it well.One note- the ones I just picked up have mellowed
out a good deal since January, but I'm not sure its as good as it was before. It seems to have
lost some s...
Posted in thread: Hop-forward dark spiced winter cider, a proposal on 03-29-2013 at 10:06 PM
Never did, got into all-grain instead and that kind of took over... as it tends to do ;)Have
made a couple of hopped ciders though- they've turned out pretty well.
Posted in thread: anchor christmas ale 2012 on 03-29-2013 at 01:05 AM
Don't think its a lager- I'd say more along the lines of a strong ale. Seems like Belgian yeast
(something like Whitelabs Trappist or Belgian Strong?). The main flavor that comes through
other than ma...
Posted in thread: Goose Island Matilda dregs on 03-25-2013 at 08:09 PM
I've been wondering how brett and high IBU's would interact. It sounds like it could be really
complex. Are you going to dry hop late in the game? Let me know how it turns out, might be
Posted in thread: Sour Double Kriek on 03-25-2013 at 04:05 PM
Well, I'll report back with the post-grain freezing results of the second batch. I should be
brewing that within a week or two.
Posted in thread: % Acid malt for a sour ale? on 03-23-2013 at 10:15 PM
Hi All, I want to make a 5 gallon batch of some kind of sour brett. I would like to get the
lactic acid in from acid malt rather than pitching lacto bacc into the wort. My question is,
how much acid m...
Posted in thread: Sour Double Kriek on 03-23-2013 at 04:04 PM
Well, I just took a gravity reading of this batch (the ale, not the starter) and it has dropped
nicely from 1.072 to 1.010 in five days, I'm pretty surprised by how well it matches what I
intended it ...