Last Activity:08-01-2013 2:53 AM
Posted in thread: Giving my saison a little more class. on 07-31-2013 at 01:32 PM
I think upping the gravity is the way to go, but I would just use base malt for that. 3711
doesn't really need sugar to ferment into the single digits. Also, make sure you ferment
70-80*, 3711 throws ...
Posted in thread: Giving my saison a little more class. on 07-31-2013 at 01:38 AM
I previously made a saison that was really tasty and my non beer friends would throw them
back.. To me it was lacking a little body and that "wow" factor. I'm stilling looking for a
nice easy drinker ...
Posted in thread: Infection, what is this? on 02-21-2013 at 03:31 AM
Posted in thread: Infection, what is this? on 02-21-2013 at 03:27 AM
https://plus.google.com/115047302247665355753/posts15 gallons of brown ale. This is 2 weeks in
the barrel and now I see a white powdery/film on top of the beer.. It tastes and smells fine...
but I don...
Posted in thread: My Finished Stir Plate on 01-20-2013 at 01:42 PM
Does that jug have a flat bottom? If so, what stir bar are you using?Yes its flat. Im using a 1
inch right now and its getting the job done. Nt sure what different sizes will do for me... i
have a nic...
Posted in thread: My Finished Stir Plate on 01-20-2013 at 01:40 PM
Does the box crush/bow at all when the starter is on there? Go CanesActually it doesn't. A wide
surface area helps distribute the weight perfectly. However a half gallon jug(about half the
size on the...
Posted in thread: My Finished Stir Plate on 01-18-2013 at 11:12 PM
My homemade stir plate. Pretty pleased with the results. Didn't cost me 1 cent, so that makes
it even better. Just thought I'd share...Specs, for what its worth:Phone Box, Old phone
charger, Old PC fa...
Posted in thread: Maintaining a Bourbon Barrel on 12-24-2012 at 11:06 PM
Part I: I need to keep a bourbon barrel wet because I won't have a chance to brew for a week or
so. It's currently dry and has been for about 1 month. It was emptied in November after sitting
2 years ...
Posted in thread: Holiday Crunch Time on 12-21-2012 at 12:00 AM
Sounds like you got a plan!Thanks for the support!
Posted in thread: Holiday Crunch Time on 12-20-2012 at 10:23 PM
New Years Eve Party... OG: 1.045 pitched us-05 (rehydrated) onto 4 gallons. Fermenting temps
have raised 2 degrees every other day.. started at 58, 60, 62... 6 days in. I never rush
things... but is t...