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01-20-2017 4:33 PM

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  • Posted in thread: Saison Hands - Tired Hands on 01-06-2017 at 02:34 AM
    Reviving an old thread but Jean mentioned in the steal this beer podcast that they pitch their
    yeast at 85F for their saisons, and let them free rise to around 100F!

  • Posted in thread: "Northeast" style IPA on 01-05-2017 at 06:07 PM
    Thanks, hezagenius. After reading more of the Heady Topper thread I'm wondering if I'm way off.
    Using RO water, The consensus for HT is a huge gypsum addition (20g for a 5gal batch) and very
    little Ca...

  • Posted in thread: "Northeast" style IPA on 01-05-2017 at 03:11 PM
    Braufessor or anyone else in this thread:Do you have any information about achieving an
    Alchemist water profile for this batch? Specifically I'd like to achieve something like the
    water profile of Foc...

  • Posted in thread: Spike Brewing Kettle Giveaway on 08-15-2016 at 01:20 PM
    I'm in!

  • Posted in thread: Homebrew Supply Keg System Giveaway on 03-02-2016 at 02:26 AM
    The American Barley Wine kit looks great :mug:

  • Posted in thread: Pitching on a very old mixed cake on 12-18-2014 at 11:06 PM
    Hi All,I decided I wanted to re-use an old yeast cake from a sour to ferment 3 "side gallons"
    from an 8 gal batch. I figured it would be a mix of the dregs (Brett B) and the original saison
    yeast I fi...

  • Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-16-2014 at 01:36 AM
    I'm in!

  • Posted in thread: Cottage House Saison on 12-01-2013 at 09:44 PM
    Does anyone have opinions on how to add the black pepper to the fermenter? Did not have any
    peppercorns on hand on brew day.

  • Posted in thread: NorcalBrewing Solutions Giveaway! on 10-12-2013 at 01:42 AM

  • Posted in thread: Cold crashing in regards to the yeast cake on 08-09-2013 at 12:39 AM
    Recently I made a simple pale ale that would generally need about 2 weeks to finish
    fermentation. My questions is, how early is too early to cold crash? I took a gravity sample
    after 5 days of ferment...