Last Activity:11-11-2009 10:01 AM
Posted in thread: Worm in beer...? on 06-05-2009 at 02:21 PM
My uncle stoped brewing after pulling a long worm out of a batch of applejack; so it could ba
Posted in thread: Ommegang abbey clone? on 06-02-2009 at 08:55 PM
Thanks man. I did use the HBT search function and looked through five pages on the inter-web
before posting though. All I could find were Hennipins!
Posted in thread: Ommegang abbey clone? on 06-02-2009 at 08:14 AM
Does anyone know of an extract Ommegang abbey clone recipe?
Posted in thread: Exploding abbey on 06-01-2009 at 12:50 PM
I imagine a blow off hose would have helped. Are some types of beer more prone to violent
Posted in thread: Exploding abbey on 05-31-2009 at 03:51 AM
I made a Chimay clone last night and was concerned that the yeast would have a hard time in its
high gravity (1.95) climate. Well, its safe to say the yeast has taken hold, as within a day
Posted in thread: options for big-beer carbonation on 05-06-2009 at 01:09 PM
I used 1\2 of an ale cake to ferment this beer. Sorry but I don't remember more than that is
was a California ale yeast. I wouldn't think the yeast would respond to racking sugar, as its
Posted in thread: options for big-beer carbonation on 05-06-2009 at 03:51 AM
I made a scotch ale a few weeks ago and would like to bottle it. I'm guessing it doesn't need
any priming sugar because of the large amount of unfermented sugars present. I was told I need
to pitch a ...
Posted in thread: When to check Wit SG on 04-29-2009 at 08:12 PM
The OG was 1.070 (I added some grain to the recipe), and temp has been between 68-72. Active
fermentation within 10hrs. Looks like its secondary time.
Posted in thread: When to check Wit SG on 04-28-2009 at 01:55 PM
I have a Wit that's been in the primary for two weeks now, and I was hoping to bottle it soon.
I went to get a SG today and found this beer still had a few inches of krausen. I shouldn't
Posted in thread: Long term storage on 04-23-2009 at 12:55 AM
SG was 1.10, so its the biggest thing I have brewed. I sort of followed a mostly grain recipe
substituting extract due to size limitations. the original called for aging at 35 degrees for 3