Last Activity:08-02-2014 3:30 PM
1 Likes on 1 Posts
Posted in thread: Blackberry Cider on 07-29-2014 at 04:07 AM
Thanks everyone, to clarify, the only reason for the malt is to leave residual sweetness so
that I can bottle carb something that isn't completely dry. I know the yeast will completely
ferment the bla...
Posted in thread: Blackberry Cider on 07-26-2014 at 07:33 PM
Hey all,It's almost blackberry season in Oregon, and since so many grow wild here I thought I'd
try my hand at blackberry cider. I began thinking about doing this as a wine, but the amount of
Posted in thread: Stuck fermentation Belgian Tripel on 02-25-2013 at 03:47 AM
No worries fili123, I ended up pitching the 3711 and got down about 4 more points, for future
Posted in thread: Belgian Quad Stuck Fermentation... Options? on 02-19-2013 at 05:46 AM
Got this tip from a friend when I was in a similar situation. In case you mashed too high for
your target attenuation:"Turn it into a bruin style ala russian river/dissident:use this yeast,
80% good u...
Posted in thread: Belgian Quad Stuck Fermentation... Options? on 02-19-2013 at 03:00 AM
I've got a Strong Dark that went from 1.103 to 1.028 and got stuck there (target was
1.021/80%). I racked onto a yeast cake of the same yeast and it had no effect. Added some
sugar, nothing. I threw i...
Posted in thread: Medieval Burnt Mead! on 02-19-2013 at 12:35 AM
Not sure if anyone can speak to this, but thoughts on using burnt honey as the fermentable in
EdWorts apfelwein instead of corn sugar?
Posted in thread: Belgian Strong Dark on 02-17-2013 at 04:15 AM
I wanted to give an update on this since I couldn't find the answer anywhere else. The beer
tasted sweet at 1.028, so I added 3711 on the 13th. On the 16th the beer was at 1.024, which
was my high tar...
Posted in thread: Stuck fermentation Belgian Tripel on 02-13-2013 at 05:42 PM
I'm in a similar situation, did the 3711 work?
Posted in thread: Belgian Strong Dark on 02-02-2013 at 10:28 PM
Thanks all. I just bottled another beer that had 3522, so I threw this batch onto a second
yeast cake with about half a pound of demerera sugar, hoping to restart fermentation. If I
can't get below 1....
Posted in thread: Belgian Strong Dark on 01-31-2013 at 06:40 AM
Sorry to bump my own thread, but after 2 weeks I'm stuck with a gravity of 1.028. I'm going to
rack it to secondary this weekend and hope that heating it to around 70 will start things back
up. Any ot...