Last Activity:09-21-2012 11:50 AM
1 Likes on 1 Posts
Posted in thread: Chocolate Espresso Stout on 09-20-2012 at 01:38 AM
Thanks,I'm curious, why is dry yeast preferable for this brew? Do the infant gas drops simply
cause it to release less CO2? Does that not affect fermentation? Sorry for so many questions
:pNot really ...
Posted in thread: Chocolate Espresso Stout on 09-20-2012 at 01:06 AM
Just bought the ingredients to do the extract version of this brew on Saturday. Can't wait!A
couple questions... did those of you who ferment in a 6.5 gallon bucket need to use a blow-off
tube? Also, ...
Posted in thread: Chocolate Espresso Stout on 11-18-2010 at 10:20 PM
The later addition hops are not really all that important as you won't be able to smell them
anyhow.I would mix the coca with the wart and add it in the last 5 min or so with the sugar.
You don't want...
Posted in thread: WTB: March pump on 10-22-2010 at 10:17 PM
Looking for an 809 in good condition, or any other mag pump that can handle boiling wort.-J
Posted in thread: Chocolate Espresso Stout on 10-08-2009 at 02:00 PM
OK, so I brewed again (this took 1st place at last years BUAC brewfest (www.brewingupacure.org)
so I had to have it at this years event.Anyhow, being a lazy bastard, I took the espresso and
added it s...
Posted in thread: Chocolate Espresso Stout on 08-25-2009 at 01:19 PM
I brewed this again Sunday (it's the house stout) and boy did it ever make a mess. Blew past
the lid on the fermenter and was all over the laundry room. At least it smells good :)-J
Posted in thread: My $25 15 gallon fermenter. on 01-28-2009 at 02:12 PM
I think I can do that... I'm brewing friday.-J
Posted in thread: My $25 15 gallon fermenter. on 01-17-2009 at 03:53 PM
I actually went without the bags and got a cheap sump pump on ebay to clean the barrels. Sit
the pump in a large plastic rubbermaid. on the outlet of the pump I put a 90 elbow with 1"
piece of PVC, so...
Posted in thread: Non-Alcoholic homebrew on 01-16-2009 at 08:52 PM
How about only doing an initial 30 min boil adding your bittering hops, then chill and ferment.
After fermentation, rack to the boil kettle and boil again for 30 min adding your flavor and
aroma hops ...
Posted in thread: Chimay Triple Clone on 12-04-2008 at 08:42 PM
Yes, the monks probably don't add spices or lemon, but they probably get those flavors from
their yeast/fermentation techniques.-J