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Join Date:

05-29-2013

Last Activity:

07-30-2015 9:11 PM

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LATEST ACTIVITY

  • Posted in thread: Kettle(ish) Souring on 05-09-2015 at 03:43 PM
    You're doing it in an acceptable way. Some people just don't have the capabilities to heat
    their wort including me. Let it ride out and take a small taste every 12 hours to see where the
    sourness is f...

  • Posted in thread: All Azacca Base Malt APA on 05-09-2015 at 06:46 AM
    I like Azacca much mroe than some of the newer hops out there (including Mosaic).

  • Posted in thread: Kettle(ish) Souring on 05-09-2015 at 06:44 AM
    Upon reading BYO's latest issue with an article in reference to kettle souring, I thought I
    would give it a try. Here's what I did. I mashed 95% pils and 5% wheat at 152 for 60. I
    oversparged an extra...

  • Posted in thread: Sugar addition question on 12-19-2014 at 04:55 AM
    Today I brewed a belgian golden strong ale, here is the recipe:5 gallons13lbs dingemans pils1lb
    corn sugar 1lb belgian candi syrup (golden, .5L)1oz FWH Sonnet 3.9% AA1oz Sonnet 90 minWyeast
    3522 on 20...

  • Posted in thread: Acetobacter - Lacto infection - how to get rid of it? on 09-16-2014 at 06:41 AM
    +1 grinding elsewhere

  • Posted in thread: Hops Additions 101 on 09-16-2014 at 06:36 AM
    I have gotten plenty of flavor from dry hopping so I disagree, but maybe my tongue is wrong.

  • Posted in thread: Unique Barleywine - input appreciated on 09-16-2014 at 06:29 AM
    Im not trying to be snooty here, but I think the fellow is unfamiliar with the name and the
    product. A barleywine is just a name created by distributors, much in the same way malt liquor
    isnt distille...

  • Posted in thread: Keggingm catastrophy, and confusion on 09-11-2014 at 02:16 PM
    Huge help! Thanks!

  • Posted in thread: Keggingm catastrophy, and confusion on 09-11-2014 at 01:15 PM
    Then how can you carb in 2-3 days? Thats the part that is bugging me the most. The video says
    carb around 20 psi for 2-3 days, bleed the pressure, then set to serving temps. (They also say
    dont say an...

  • Posted in thread: Nonstop cider fermentation on 09-11-2014 at 12:50 PM
    I added them to the primary, actually. And thry were whole. This all makes a lot of semse
    thanks you guys.

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