Last Activity:12-21-2013 3:06 PM
Posted in thread: Ó Flannagáin Standard on 12-13-2013 at 02:58 PM
I typically rack off as much beer as I can get and than swirl the carboy to mix up the yeast -
pour this into a sanitized mason jar and let settle for a bit than decant a little and pitch
the slurry a...
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 05-04-2013 at 04:14 AM
Why so grumpy? If you are so dead set on following the recipe, why ask any questions?
Posted in thread: If you had a time machine, what what you tell your beginner brew-self? on 04-12-2013 at 08:44 PM
Resist the urge to open that first beer too early. 5 gal of one brew is a lot. Don't be afraid
to scale down. You can experiment more that way and not have to worry about having 50 bottles
of one beer...
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 04-09-2013 at 02:16 AM
I made a 2 1/4 gallon extract batch of this and tossed it in my Mr. Beer LBK last Wednesday. I
took a hydrometer sample tonight and it was only 1.014 and the test sample still had bubbles,
but I taste...
Posted in thread: Ó Flannagáin Standard on 04-05-2013 at 08:23 PM
I've never re-used yeast before, but I have a Centennial Blonde that will be finished in a
couple days. I used Nottingham for that and I've seen a couple posts where people used it for
this recipe. I ...
Posted in thread: Mr Beer - Read all about it and ask questions on 04-04-2013 at 10:35 PM
or just open it up after a week and toss it in. try not to blow off the co2 layer that is on
it, and don't chuck it in ,,,, but without too much disturbance you'll be fine.bp, didn't sound
like he wan...
Posted in thread: Mr Beer - Read all about it and ask questions on 04-04-2013 at 08:01 PM
I'm usually pretty good at reading through a thread before posting a question, but at 483
pages, that seemed like a bit much. I did a search but a couple of the responses danced around
the topic but I...
Posted in thread: The best porter/stout base for an experimental batch on 04-04-2013 at 07:36 PM
I just did a basic stout with 6.6 lbs of briess traditional dark lme and did a partial mash of
2lb chocolate malt. I kegged it Saturday and tried a small glass yesterday. It was under carbed
Posted in thread: The best porter/stout base for an experimental batch on 04-02-2013 at 03:07 PM
Hi all,What I'm trying to do is brew a single 5 gal batch of a porter/stout and then experiment
with a handful of different additions in separate containers. The three flavors that are
currently at th...
Posted in thread: filling carboy headspace with something other than marbles on 03-27-2013 at 04:42 PM
One other thought. I'm guessing I could also split the wort prior to adding yeast and then add
different types of yeasts to each container depending on the planned addition. I'm completely