Last Activity:07-15-2014 3:14 PM
Likes Given: 6
21 Likes on 20 Posts
Posted in thread: New South Central Pa grain buy on 10-04-2014 at 08:57 PM
Would love to get in on the next buy, subscribing to this thread or put me on a list if there
is such a list. Thx!
Posted in thread: Bottling from keg with beergun on 03-24-2014 at 01:05 AM
I see the point in force carbing, reducing sediment etc....but if I'm looking for bottles that
I can continue to age, wouldn't the lack of yeast affect this?Sent from my iPad using Home Brew
Posted in thread: Bottling from keg with beergun on 03-23-2014 at 08:23 PM
I've been aging an Imperial Stout for about 8 months now in secondary, added some oak etc. Now
I'm ready to bottle this up in 32oz swing tops for some bottle conditioning. I'm planning on
using DME to...
Posted in thread: Belgian Chocolate Stout recipe critique? on 02-22-2014 at 07:24 PM
Looking at making a Belgian Chocolate Stout. I want some of the spice and esters from the
Belgian yeast, a nice roasted malt quality to be present, a little sweetness and I want the
chocolate to be no...
Posted in thread: Possible to make a single hop DIPA? on 02-12-2014 at 06:37 PM
I've made an all Summit IPA before, it was great. Lots of citrus, orange and tangerine flavors.
Go for it!
Posted in thread: Dry substitute for Wyeast 1968? on 02-01-2014 at 05:54 PM
I'm brewing up a Brown Ale tomorrow based on Brooklyn Brown Ale, recipe I'm looking at calls
for Wyeast 1968. I don't have time to make a starter so I'm going dry yeast on this one. I have
Posted in thread: Too much Chocolate Malt? on 01-22-2014 at 02:42 PM
I would brew it as is, it will be leaning more towards a porter with that much chocolate in
there, but who doesn't like a toasty chocolate brown ale?
Posted in thread: lager/bock style fermentation yeast/sched on 01-18-2014 at 07:58 PM
In addition, pitch enough yeast. Lagers generally require more yeast cells and a high gravity
lager will need even more.
Posted in thread: Blow Off on 01-18-2014 at 07:56 PM
+1. Clear foam isn't a problem, it's when the krausen starts to come through the air lock.
Krausen can eventually plug up the whole works and you end up with a beer/yeast/krausen geyser
when it blows ...
Posted in thread: First brew, first question, yeast related on 01-18-2014 at 07:51 PM
The reason for 2 VIALS is to pitch more yeast cells. You can accomplish this by using one vial
to grow up more cells in a yeast starter as stated above. Being your first brew, I would also
just stick ...