Last Activity:05-18-2013 12:05 PM
2 Likes on 1 Posts
Posted in thread: Imperial Stout - High Temps for Secondary on 05-18-2013 at 04:02 AM
So your bulk-aging choices are 3 months in a garage swinging into the upper 70s or 3 months in
a fridge. I'll take door #3, thank you very much.I've already got 3 months aging at temps
around 55-60. T...
Posted in thread: Imperial Stout - High Temps for Secondary on 05-16-2013 at 04:11 AM
Would definitely add yeast to the bottling bucket when you bottle as after six months, their
will not be enough, if any, yeast left in suspension.Definitely going to add some yeast to the
Posted in thread: Imperial Stout - High Temps for Secondary on 05-08-2013 at 08:50 AM
In December 2012 I brewed the Cannonball Stout extract kit from Austin Homebrew. It had an OG
of 1.10. I let the beer sit in the primary fermenter until the third week in March when I moved
it to a ca...
Posted in thread: Shelf Life of Brewing Ingredients on 04-01-2013 at 03:27 AM
I bought the white IPA kit using liquid malt extract from Austin Homebrew Supply. I was
overcome by events and not able to brew when I thought I was going to. I am now getting ready
to go out of town ...
Posted in thread: Starter with Low Flocculation Yeast on 03-23-2013 at 10:37 AM
I have a 1.6 liter starter of WLP400 (White Labs Belgian Wit) going for a white IPA. Normally I
would put the starter in the fridge for 24 hours and decant all the spent fluid and just pitch
Posted in thread: Oak Cubes for Aging on 01-10-2013 at 03:52 AM
I believe that the American oak will be middle of the road as far as taste goes,with French on
the low and and Hungarian the big hitter.So you are saying that the three types of oak all
offer the same...
Posted in thread: Oak Cubes for Aging on 01-10-2013 at 02:42 AM
I am looking at an old ale recipe kit on morebeer.com and it says that the beer can be aged on
Hungarian or French oak cubes to add a bit of flavor. I went to the section of their website
that has the...
Posted in thread: Water from blow off tube back into fermenter on 01-09-2013 at 04:43 AM
I bet your fine. You could probably drop a mouse in a big RIS and the yeast would eat it!
:rockin:It was a big one too...1.10 OG.
Posted in thread: Water from blow off tube back into fermenter on 01-09-2013 at 03:45 AM
I brewed a Russian Imperial Stout right before Christmas. I let it ferment at about 68 degrees
for almost three weeks. At that point I had to leave town on an extended business trip. My wife
did not w...
Posted in thread: Funny things you've overheard about beer on 12-21-2012 at 05:23 AM
He's a pothead not a beer drinker, but it made me mad all the same!Some people are beer
drinkers and potheads...