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11-02-2012

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02-07-2013 10:38 AM

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  • Posted in thread: Winter Ale on 01-03-2013 at 09:59 PM
    I used a half pound of chocolate malts. I was going to do two pounds honey at flame out for 15
    minutes then add a pound to secondary. I agree about the hops I might do a 60 min fuggle 30 min
    golddings...

  • Posted in thread: Winter Ale on 01-03-2013 at 09:58 PM
    I used a half pound of chocolate malts. I was going to do two pounds honey at flame out for 15
    minutes then add a pound to secondary. I agree about the hops I might do a 60 min fuggle 30 min
    golddings...

  • Posted in thread: Winter Ale on 01-03-2013 at 09:46 PM
    Trying to get a few opinions on a recipe I was planning to brew tomorrow. Any opinions will
    suffice. Just trying to see what other think of my recipe.Brew Method: Partial MashStyle Name:
    Specialty Bee...

  • Posted in thread: Apricot Essence on 11-29-2012 at 08:25 PM
    I had recently bottled my honey apricot wheat ale. I used some apricot essence in the bottling
    bucket before bottling. It has been a little time now and I have tried one beer so far it has
    carbonated ...

  • Posted in thread: Secondary Fermentation on 11-29-2012 at 02:59 AM
    Be careful telling your friends its 6.6% since (1.072-1.009)*131= roughly 8.25%. With the extra
    fermentables you added, 8.25% sounds more realistic. The good news is that since you added them
    after th...

  • Posted in thread: Secondary Fermentation on 11-25-2012 at 09:01 PM
    Yes it is true because the sugar in fruit any honey is pretty much fully fermentable. In beer
    there are long chain dextrins that yeast can't break down. It's these residual sugars that give
    more body,...

  • Posted in thread: Secondary Fermentation on 11-21-2012 at 05:18 PM
    The honey part is easy. Assuming its a 5 gallon batch, 1 pound would be 7 gravity points. So,
    if you put in a 1/2 pound of honey, it went from 1.010 to 1.014, rounded up. The fruit part is
    trickier. I...

  • Posted in thread: Secondary Fermentation on 11-21-2012 at 03:06 AM
    Realize that by adding the apricots and honey you've bumped the gravity back up again. It isn't
    1.010 anymore. It looks awesome and I wish I could have one. One more thing, a tip, the
    apricots will gi...

  • Posted in thread: Secondary Fermentation on 11-21-2012 at 02:53 AM
    One week it is I am kinda excited it tasted like franziskaner with the banana notes and the
    little hints of apricot and honey surely will be a nice compliment I hope.

  • Posted in thread: Secondary Fermentation on 11-21-2012 at 02:49 AM
    No, this will not cause the yeast to be "used" up. Yeast are alive, and will continue to eat
    sugar as long as they are healthy, and there is sugar available for them to eat. Since you
    racked onto frui...

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