Last Activity:12-24-2014 9:18 PM
Likes Given: 4
91 Likes on 84 Posts
Posted in thread: English Barleywine, which yeast? on 12-25-2014 at 04:59 AM
1318. I love the over-the-top esters it produces, along with the maltiness it preserves. As
flavorful as any clean yeast I can think of. It doesn't attenuate very well, but that can be
easily fixed by...
Posted in thread: Is it possible to split batch for hoppy and not? on 12-24-2014 at 02:40 AM
I make 5 gallons, but I have an extra 3 gallon pot I use for mash water that I use if I need to
split batches. I just pour from the big pot into the small. As Ted alluded to, a near boiling
hop stand ...
Posted in thread: Is it possible to split batch for hoppy and not? on 12-23-2014 at 12:43 AM
Just pull your wife's portion off the boil after 45 minutes. The hop utilization after 45
minutes is almost identical to 60, and the beer will turn out fine. Add hops to the remaining
half and boil an...
Posted in thread: Feeding A Lambic Post Two Months... on 12-21-2014 at 12:39 AM
A gravity of zero doesn't mean that there's no sugar left, just that the density has dropped as
sugar (denser than water) has been converted to ethanol (less dense than water). Youe still got
Posted in thread: First sour with Roeselare. Mash pH? on 12-21-2014 at 12:33 AM
The mash pH should be around 5.2. A finished sour beer will often have a pH around 3.3, which
is roughly 100X as acidic as the mash, with almost all of that acidity coming from lactic.
You'll be fine.
Posted in thread: Fruit/spice additions to a quad on 12-18-2014 at 07:17 PM
Good question. I think it was mostly from Cuvee Rene Geuze. At 10-11% ABV, there wasn't much
that Lacto or Pedio could do, but the Brett dried it out and added some complexity. We did a
Posted in thread: Fruit/spice additions to a quad on 12-18-2014 at 08:01 AM
My Quad on Brett/dregs is one of the best beers I've made. So much so that the last batch I
made ended up having 2 gallons on dregs and only 3 without.
Posted in thread: Hops on 12-18-2014 at 07:42 AM
Posted in thread: Sour Wort on 12-16-2014 at 05:33 AM
At 100 degrees, 3-4 days should be sufficient. You could speed that up if it's a life-and-death
matter. If you brew outdoors, now would be a good time to pasteurize, but you can skip that
step if it w...
Posted in thread: Yeahfairly's a Vashikaran Specialist too!!! on 12-07-2014 at 11:46 AM
Sounds great! I don't need the 10% discount; I make $93 an hour from home on the internet.