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Join Date:

02-02-2011

Last Activity:

08-18-2014 5:43 AM

    ABOUT ME

  • Double IPArncream ale
  • chocolate pecan porterrnpumpkin ale
  • Male
  • Married
  • Richardson
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LATEST ACTIVITY

  • Posted in thread: Cold Boy Pale(no crystal) on 12-01-2013 at 07:16 PM
    Just wanted to share this recipe with one's that were thinking of the no crystal pale ale.7
    days into the ferment, and it tastes nice. Will probably hitit with 1oz of amarillo for 5 days
    dry hop. A ni...

  • Posted in thread: WLP007- Contaminated? on 08-22-2013 at 01:29 AM
    The weird thing is the yeast droplets. I don't believe I have ever seen that? I am assuming it
    is C02 still being pushed out, but this also means some fermentation is going on. The yeast
    cake had alre...

  • Posted in thread: WLP007- Contaminated? on 08-22-2013 at 01:28 AM
    Sorry, just saw I said efficiency. I meant attenuation:smack:

  • Posted in thread: WLP007- Contaminated? on 08-22-2013 at 01:24 AM
    Not too old. Slant was about a month old from a plate that was about 2 months old. Clean colony
    pick.

  • Posted in thread: WLP007- Contaminated? on 08-22-2013 at 01:16 AM
    I recently grew up a starter from a slant that finally went to 2.5L of wort. This is the second
    time to use the yeast, and don't remember it acting this way last time. After 24H on stir
    plate, I stopp...

  • Posted in thread: Keg carbonating a Belgian Golden Strong on 06-24-2013 at 07:57 PM
    I agree. I never force the carbonation. I have come to learn that patience is your friend.

  • Posted in thread: Keg carbonating a Belgian Golden Strong on 06-24-2013 at 12:47 PM
    Not sure. I know CO2 is CO2. Little apprehensive

  • Posted in thread: Keg carbonating a Belgian Golden Strong on 06-23-2013 at 08:20 PM
    Has anyone ever done this? I usually bottle my belgians, but was wonderingif anyone had any
    experience with this. This would be an advantage, so thatI can hone in the correct carbonation.

  • Posted in thread: Dark Belgian sugar or table sugar on 01-09-2013 at 11:53 AM
    50% though?

  • Posted in thread: Dark Belgian sugar or table sugar on 01-09-2013 at 10:32 AM
    Not sure why you got that result because sugar is sugar and it should have fermented out.

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