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kennymae

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Join Date:

03-23-2009

Last Activity:

10-13-2011 9:55 PM

    ABOUT ME

  • Beer,Film,Cooking
  • Software Engineer
  • Kenneth Ryan
  • Rock, Folk, Blues, Metal, Classical
  • Train Spotting
  • NA
  • I studied Biochemistry in college so brewing is a natural hobby for me.rnrnhttp://www.brewersfriend.com/homebrew/brewer/10006/kryanx
  • I focus on Tripels and Saisons
  • Male
  • In a Relationship
  • Santa Cruz
  • CA

LATEST ACTIVITY

  • Posted in thread: Saison & brettanomyces on 03-30-2010 at 05:13 AM
    No replies yet, and I plan to make my first attempt in about 10 days.

  • Posted in thread: Secondary Brett Fermentation - Brett Starter? on 01-19-2010 at 03:36 AM
    Out of curiosity, what was your OG, and what will be the gravity going in to secondary?

  • Posted in thread: Saved Yeast Cake on 01-16-2010 at 01:42 PM
    Yeah I really should invest in a stir plate. Having my own private yeast library would be
    pretty cool!

  • Posted in thread: Saved Yeast Cake on 01-16-2010 at 01:27 PM
    High levels of alpha acids and alcohol can greatly affect the viability of yeast. I'm not
    saying it can't be done because nobody can tell you that when it comes to brewing. But why take
    a chance when ...

  • Posted in thread: First homebrew - first post on 01-15-2010 at 05:14 AM
    Kenny, Thanks for the input. Not really having any personal frame-of-reference to go on, it's
    good to have some outside input. I guess it's true what they say about patience being a
    virtue...maybe who...

  • Posted in thread: Saved Yeast Cake on 01-15-2010 at 04:54 AM
    I was feeling a little lazy last fall and decided to directly re-use a week old yeast cake left
    over from a secondary. There was about 1/4" of beer covering the cake and it had been sitting
    at about 6...

  • Posted in thread: First homebrew - first post on 01-15-2010 at 04:18 AM
    To answer your questions:1a) 68F is a fairly popular fermentation temperature. If you go to
    Wyeast's website and search for the yeast you used:Attenuation: 73-75%Temperature Range: 64-72
    F, 18-22CAlco...

  • Posted in thread: 72 hours and waiting.... on 01-09-2010 at 01:53 AM
    I generally try to activate smack packs 12-24 hours in advance for every month since the pack
    was manufactured. I had something similar happen last Fall with a batch that went over a week
    without any ...

  • Posted in thread: Saison & brettanomyces on 01-07-2010 at 01:21 AM
    Hey Everyone,I want to clone Boulevard's Saison Brett: was able to produce a very respectable
    AG Saison last summer, on par with Boulevard's regular Saison, but it wasn't even in the same
    beer Galaxy...

  • Posted in thread: Saison with Brettanomyces on 01-06-2010 at 08:32 PM
    Hey Everyone,My big beer plans for the year include cloning Boulevard's Saison Brett: was able
    to produce a very respectable AG Saison last summer, on par with Boulevard's regular Saison,
    but it wasn...

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Tell them we are mighty yam growers! -New Guinea tribal elder
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