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  • Posted in thread: Hello from Boston! on 12-23-2012 at 05:04 AM
    Yes, Welcome from Douglas as well. Cheers!

  • Posted in thread: Pitching new batch of Belgian onto Yeast Cake? on 12-20-2012 at 03:11 PM
    Thanks for the feedback folks. It wouldn't be more iffy as for yeast viability with the Beer
    being in the primary a full month. I pitched at 68 degrees, it reached a max of 75 degrees and
    settled back...

  • Posted in thread: Pitching new batch of Belgian onto Yeast Cake? on 12-19-2012 at 08:48 PM
    I am contemplating utilizing my Yeast Bed of wlp500 (Chimay) that is presently sitting beneath
    the Dubbel that was started on Nov. 19th. It is in a 9.5-10 gallon batch that is in a 15.5
    gallon Sabco F...

  • Posted in thread: Safale S-04 Ale yeast on 11-05-2012 at 06:49 PM
    That's kinda the definition of ale, is that it's top fermenting.Oddly enough, that's not always
    the case. I always thought this myself until culturing Fuller's strain and reading on it. It's
    actually ...

  • Posted in thread: Why extract? on 11-03-2012 at 11:00 PM
    Why Brew to Brew? If you don't drink Beer? Enter what contest, how would you deliver an example
    of a Beer without any experience tasting Beer. You wouldn't know if yoYou had a worthy entrant.
    It's lik...

  • Posted in thread: Thoughts on this wort chiller? on 10-03-2012 at 06:29 PM
    If it is new and has never had any contaminants run through it's internal plumbing, wouldn't it
    be better served as a Chiller running wort through it's internal lines rather than an Immersion

  • Posted in thread: HERMS question re: sparging on 09-27-2012 at 06:15 PM
    Quote: "I have a 5500 watt element in my hlt with no pumps and have never had a problem."So
    evidently it's not a RIMS or HERMS system and you are gravity feeding your Sparge. He could do
    the same,(as ...

  • Posted in thread: imperial stout on 09-27-2012 at 04:32 PM
    I don't see how to quote snippets easily yet, but I'll spend time looking next time. Manual
    method for now.Quote:" If you are going to split into two secondaries, you should pick two
    flavors that are ...

  • Posted in thread: imperial stout on 09-26-2012 at 08:11 PM
    I was planning on Maple syrup for an Imperial Stout. I was going to add it to a 53 Gallon
    Bourbon Barrel after Primary in 2 Sabco 15.5 gallon Fermenters. I would need to store a couple
    batches in seco...