Last Activity:10-14-2013 2:16 AM
7 Likes on 6 Posts
Posted in thread: Second Brew, No Fermentation Instructions on 04-08-2013 at 07:34 PM
Get your temp down to 66 - 68! If you keep it up around 78 ish it will not taste good!
Posted in thread: brewing my first Pilsner with first real water report on 03-25-2013 at 06:17 PM
Thanks for the responses. I will probably do a diluted mix. I know pilsners can be a tough
process but I have a stir plate, o2 infusion setup, ferm chamber, ect... So that should really
allow me to ac...
Posted in thread: brewing my first Pilsner with first real water report on 03-23-2013 at 08:48 AM
So I just received my first ward labs report. I am planning on brewing my first true pilsner
now that I have my water report. I live in Aspen CO and have very pale ale/IPA friendly water.
I am wonderi...
Posted in thread: Is this boiling? on 03-16-2013 at 07:01 AM
Also, what is your elevation?? I live at 8k ft so my hard rolling boil is about 200 deg F
Posted in thread: Is this boiling? on 03-16-2013 at 06:56 AM
I'm on a lp setup but my hard rolling boil is much more vigorous than that. You might want to
look into a heat stick or some other heat source to get it over that hump to a hard boil. I
feel like it w...
Posted in thread: Multi stage dry hop: is it worth it? on 01-07-2013 at 10:21 PM
oxidation does diminish hop presence so its a good idea to keep it to a minimum when dry
hopping. I have done a 10g batch split into 2 5g kegs with different dry hopping techniques.
one was a heavy si...
Posted in thread: Dont leave full cornies out in the cold on 01-04-2013 at 01:58 AM
So I just went out to my storage shed to grab a cornie to keg a beer that's ready and this is
what I found. This keg was full of starsan and look what happened. I live in the Colorado high
Posted in thread: Oak barrels on 01-02-2013 at 06:13 PM
@ brewkidDid u add sulfites to keep it from souring?? I had a 10% abv barley wine go sour that
I thought would be self sanitizing. Since them ive added them to every beer in my new whiskey
barrel to p...
Posted in thread: Oak barrels on 01-01-2013 at 04:47 PM
It depends on the barrels previous usage. Generally new oak isn't used on beer because of the
cost and because it's too intense. Barley wines and stouts lend well to whiskey barrels dark
sours, clean ...
Posted in thread: Oak barrels on 12-31-2012 at 10:11 PM
Are you asking about FERMENTING in a barrel or brewing (producing wort) in a barrel? People
used to almost strictly ferment in barrels back in the day. This practice is still used widely