Last Activity:11-28-2014 5:58 PM
Posted in thread: Can I age a beer for 19yrs?? on 11-17-2010 at 08:53 PM
I had a Saison de Pipaix, 6%, 14 years old, that was amazing. Funktastic and spicy. I'd much
rather have that than an old ass wine.I agree with that. I had a 1996 vintage a couple of years
ago and it ...
Posted in thread: Can I age a beer for 19yrs?? on 11-16-2010 at 04:41 PM
I also just found out I am going to be a father, and thought that would be a fun thing to do. I
think something simple like a STRONG, single malt barley wine would be perfect.
Posted in thread: SMaSH: 2 row american pale malt and crystal on 04-20-2010 at 01:17 AM
Let me know how this turns out, I have been planning a very similar brew.
Posted in thread: Kombucha & Beer... on 02-21-2010 at 08:33 PM
Just bottled some kombucha today. I have been thinking about trying it to sour beer. I was
going to use it to sour a small unhopped portion of wort, achieve nice sourness, halt the
bacteria by either ...
Posted in thread: Problem corking belgians w/ Italian floor... on 01-21-2010 at 11:28 PM
Yeah I was having a hell of a time, till I figured something out. I could get the bottle
platform to move while the brass jaws where still engaged, this even allowed me to push the
cork out using the ...
Posted in thread: Problem corking belgians w/ Italian floor... on 01-21-2010 at 10:55 PM
So I am attempting to cork belgian bottles with the proper corks, and I am having a hell of a
time. The cork gets stuck in the corker, and tears when I try to remove it. I try pushing the
cork from th...
Posted in thread: Wyeast 3711 year round? on 01-13-2010 at 01:46 AM
That is great news!:mug:
Posted in thread: Wyeast 3711 year round? on 01-13-2010 at 12:54 AM
Just curious if anyone out there knows if this is true, and when it will be available.
Posted in thread: Top cropping techniques on 01-09-2010 at 03:18 AM
I have always had great results top cropping from my open fermenter. The yeast I "top crop,"
out performs the vial yeast every time. Its all about when you harvest, or skim. I have read
that it is bes...
Posted in thread: About to begin bottling my first batch on 01-02-2010 at 07:41 PM
Yeah I would wait a little longer, your apparent attenuation is only 57.45% and that is pretty
low. What yeast are you using, and what temp are you fermenting at?