Last Activity:06-07-2013 10:30 AM
Likes Given: 6
3 Likes on 2 Posts
Posted in thread: Barley wine dry out on 06-04-2013 at 05:13 PM
Added yeast nutriunt left a week same gravity ready. Then added some Nottingham Yeast
(recommended from brew shop) It dropped two points, maybe around 1.046. I had made a huge
started at full tilt whe...
Posted in thread: Barley wine dry out on 05-08-2013 at 06:17 PM
Roused the yeast some, left a week, to no effect.
Posted in thread: Barley wine dry out on 05-01-2013 at 02:29 PM
I used canadian/belgian yeast from wyeast. Giving it another week, if I see no gravity change I
am going to get some champagne yeast to finish it off.
Posted in thread: Barley wine dry out on 04-29-2013 at 07:08 PM
Got my self a huge extract barley wine. starting gravity 1.120. After a month took gravity
reading 1.048. hoping it will dry out at least one more point. Is this possible after a month?
Never seen it ...
Posted in thread: Overcarbed on 02-10-2013 at 01:07 PM
dumbed batch. too man bombs. thinking I bottled too early.
Posted in thread: Overcarbed on 01-11-2013 at 10:42 AM
At least a month, This one was three weeks primary then transferred to secondary for one week.
Gravity had held steady. It is weird that it always happens to stouts and porters. I fixed the
Posted in thread: Overcarbed on 01-10-2013 at 06:52 PM
I seem to keep having issues with stouts and porters, especially of being over carbed, or the
co2 not absorbing enough. I start testing at two weeks, had a few explode, and then
refrigerated some for ...
Posted in thread: Aging in my new barrel on 12-13-2012 at 08:05 PM
Good taste, bottled today. Think that it was just fermentation re starting and not infection
Posted in thread: Brewmasters Warehouse on 12-13-2012 at 02:17 PM
I see some other companies have Citra in. Their shipping rates suck for me. Any chance you guys
are going to get some soon
Posted in thread: Beer started bubbling months later? on 12-11-2012 at 01:45 PM
I usually get a little refermentation when I transfer to secondary. Rousing the yeast a little
in the transfer I guess, as well as off gassing. If it doesn't taste nor look nasty, I bet it