LovetheHops

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Join Date:

10-22-2008

Last Activity:

04-27-2013 2:11 PM

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LATEST ACTIVITY

  • Posted in thread: Anyway to fix a overly sweet beer? on 01-25-2013 at 05:08 AM
    What about pouring in 80oz of bud light. Would that work?

  • Posted in thread: Mash tonight, boil tomorrow? on 12-04-2012 at 04:15 AM
    I don't think it will either. I used wlp 051 calif V ale yeast. Hops were summit, warrior and
    uk holdings. (1 oz of each)I think I'm going to drink most of it and save a couple bombers as
    an experimen...

  • Posted in thread: Mash tonight, boil tomorrow? on 12-04-2012 at 02:27 AM
    I just did this. I left my mash for 24 hours before I sparged and boiled. The result, a sour
    beer. Drinkable, but sour. Lesson learned. I personally won't do that again. Does anyone know
    if the sourne...

  • Posted in thread: Anyone use both Pin-lock and Ball-lock? on 11-30-2012 at 01:10 AM
    So I made a mistake and bought 2 pin locks for my 4.4 cubic foot mini fridge, and of course
    they both don't fit. I'm wondering if i get 1 ball lock if it will fit with my pin lock as a
    the second keg....

  • Posted in thread: Bottling Hard Lemonade with Lactose for sweetness on 10-15-2009 at 05:36 AM
    So I plan on bottling my hard lemonade, total volume 5 gallons. I am going to use corn sugar
    for carbonation. I also plan on adding lactose to add sweetness to the lemonade that will not
    be processed ...

  • Posted in thread: Head Space in Secondary on 10-10-2009 at 04:51 PM
    I figured it wouldn't be a big deal. Just curious what others thought. Thanks for you thoughts.

  • Posted in thread: Head Space in Secondary on 10-10-2009 at 02:54 PM
    Do I have to worry about oxidation if I rack a 4 gallon batch into a 6 gallon carboy for
    conditioning in the secondary? I plan on conditioning in the seondary for 3 weeks (this is a
    Belgian ale).

  • Posted in thread: Wyeast 1007 German Ale - Ruined Batch? on 09-25-2009 at 04:33 PM
    I have had a batch come out with the same off-flavors you describe. I left it in the secondary
    to see if it would clean up, but it stayed bad. It tasted like some kind of astringent.Good
    luck. I'd be ...

  • Posted in thread: about 1 cm of sediment on 01-28-2009 at 04:56 PM
    also. I typically measure my gravity at 70 degrees.

  • Posted in thread: about 1 cm of sediment on 01-28-2009 at 04:51 PM
    Thanks for the replies. I agree that I definitely didn't let the beer clear long enough in the
    secondary. I don't think that I over primed due to the fact the honey isn't 100% fermentable
    sugars.I do ...

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