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Marathon06

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Join Date:

06-21-2011

Last Activity:

11-14-2013 7:15 PM

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  • San Diego
  • CA

LATEST ACTIVITY

  • Posted in thread: Turkish Apricots on 12-03-2012 at 03:58 PM
    Unfortunately, it didn't work. The aprocot c infected the beer and I had to dump it.
    Fortunately, I only experimented with 2 gallons instead of 5.

  • Posted in thread: Turkish Apricots on 10-14-2012 at 03:15 PM
    Thanks. I made sure there was no sulfur dioxide. I'm giving it a try.

  • Posted in thread: Turkish Apricots on 10-13-2012 at 10:43 PM
    anyone ever use organic Turkish apricots in secondary? If so, how did the beer turn out? I'm
    thinking of trying it but not the entire batch, just 1-2 gallons and also wondering how much I
    should put i...

  • Posted in thread: How long is too long to mash? on 09-17-2012 at 03:33 PM
    To make a long story short, I brewed a pumpkin ale this weekend and ended mashing for about 2
    hours. Is that going to somehow harm the beer?

  • Posted in thread: No signs of fermentation on 06-09-2012 at 04:32 PM
    I called the distributer and asked. They said it was heat pasteurized.

  • Posted in thread: No signs of fermentation on 06-09-2012 at 04:30 PM
    It's ok but not great. I'm giving it more time, at least two more months. The carbonation level
    is very low. I guess I can't complain, I feel I messed around with it so much by using two
    types of yeas...

  • Posted in thread: Spices on 05-14-2012 at 03:21 AM
    Do spices in beer get stronger or weaker or stay the same over time? I made a Belgian Wit and
    there is a bit too much coriander for my taste. Will the taste mellow out over time or will the
    spice flav...

  • Posted in thread: No harm no foul, I hope....??? on 03-01-2012 at 09:44 PM
    Sorry for the cryptic posts...typing on the phone sucks.

  • Posted in thread: No harm no foul, I hope....??? on 03-01-2012 at 09:42 PM
    You will probably not have any problems from the higher temperature since it is less of an
    issue at the end of fermentation than at the beginning.I have had great success fermenting at
    the low end of ...

  • Posted in thread: No harm no foul, I hope....??? on 03-01-2012 at 09:40 PM
    I have a thermometer strip in the bucket so the 72 degrees is the temp of the beer.

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