Last Activity:03-02-2010 2:46 AM
Posted in thread: Flavor-Mate hazelnut extract no more on 08-23-2007 at 07:41 PM
Has anyone found a replacement for the discontinued Flavor-Mate hazelnut extract which they
would recommend? This is specifically asked in regard to the Rogue Hazelnut Brown Nectar clone
Posted in thread: aeration? on 04-20-2006 at 08:01 AM
Just began to use oxygen recently and I get a more rapid and vigorous fermentation with oxygen.
I had always just shaken the stoppered carboy in my lap for 5-10 minutes and the
Posted in thread: White Labs Yeast on 04-20-2006 at 07:49 AM
Just a couple hours will not ruin the yeast. A starter is always a good idea. I once put my
tube in a zip lock with ice cubes and rolled it up in a heavy towel. It survived several hours
in my car in ...
Posted in thread: Yeast strains on 03-02-2006 at 08:54 AM
All of the brewing books mention that yeast cultures adapt to the brewing conditions of the
brewery in which it is being used. Big breweries maintain stocks that have their unique
Posted in thread: Brewing sculptures question on 03-02-2006 at 08:31 AM
If the middle kettle is the mash/ lauter tun but is also heated, what is the style/anatomy of
the strainer at the bottom of the container. False bottoms won't work in a heated kettle will
Posted in thread: Brewing sculptures question on 03-02-2006 at 07:58 AM
One can find numerous descriptions of brewing scuptures, construction materials, burners,
plumbing etc. I can't seem to figure out one thing. I assume that the highest kettle is a hot
liquor tun and t...
Posted in thread: 10 Gal. fermenter? on 03-01-2006 at 05:57 AM
I have always brewed 5 gallon batches using 6 1/2 or 5 gallon glass carboys. I would like to
move up to 10 gallon batches. What do you 10 gallon all-grainers use for a fermenter?
Posted in thread: Copper pipe/fittings in brewing on 02-15-2006 at 09:23 PM
Most all of the valves used on copper plumbing are of brass. I have never seen a copper valve.
It is too soft to stand up to the stress a valve takes.Anchor Steam Beer Co. used to use all
Posted in thread: Storage of yeast culture for next brew on 02-14-2006 at 09:34 PM
It is commonly aggreed by most that collection of yeast for storage and use in a later batch of
brew is done from the trub of the primary fermenter. Wyeast recommends storage in a jar of