Last Activity:07-29-2013 2:30 PM
Posted in thread: Getting dry hoped pellets to settle on 08-19-2013 at 02:55 AM
I was just having the exact same problem And I had to move my secondary fermenter. I carried it
Into another room and about 95% of all the floating hops sank straight to the bottom.
Posted in thread: Hop Tea for Bitterness? on 05-22-2013 at 02:45 AM
Did this work? I'm thinking if trying it on Sn under hopped chimay clone I made
Posted in thread: Underhopped chimay clone on 05-22-2013 at 02:30 AM
Dry hopping won't increase the bitterness (though you probably know that). You could get
increased bitterness a few ways. The simplest is to use isomerized alpha acid extract, e.g. .
That's just the...
Posted in thread: Underhopped chimay clone on 05-21-2013 at 02:57 PM
I have a chimay Red clone that called for styrian goldings and some tettenanger hops, my
homebrew store suggested I use hersbrucker instead. To cut a long story short, my brew is about
20IBUs short of...
Posted in thread: Have I screwed up my koelsch.? on 03-15-2013 at 06:50 PM
So, after leaving it at 60 degrees for almost 4 weeks in the secondary I bottled it. Against
all odds my gravity sample tasted an awful lot like reisdorf koelsch, just a bit more
alcoholic, and the ho...
Posted in thread: Have I screwed up my koelsch.? on 02-13-2013 at 09:34 PM
Thanks for the input everyone! I'm going to 'fake lager it' and see what happens. I read
somewhere that the fermentation temperature more than the yeast strain determines the
koelschyness, but as I sc...
Posted in thread: What are you drinking now? on 02-12-2013 at 06:21 AM
Was trying to track down some Pliny the younger to no avail, but found Hopocalypse at Proofd on
the square in Sonoma. I think it's the best beer I've ever had. Stunning complex hop aroma and
way more ...
Posted in thread: Have I screwed up my koelsch.? on 02-12-2013 at 05:52 AM
I made a partial mash koelsch (first attempt at this style)and after I pitched the yeast I had
to leave town for a couple of days so I couldn't control the temperature. So it basically
fermented at 72...