Last Activity:07-03-2015 9:24 AM
1 Likes on 1 Posts
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
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.