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07-19-2013

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09-23-2013 8:36 PM

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  • Posted in thread: Gneral question at malt (extract) on 09-01-2013 at 07:32 PM
    potentially though, if you used a dark malt and dark specialty grains, you could get a darker
    ale? If that's possible.Would love to know more about the book

  • Posted in thread: Gneral question at malt (extract) on 09-01-2013 at 05:57 PM
    My book has a section on this topic, including a table showing the equivalent malts that make
    up the most common extracts. Both methods you mentioned have their advantage.What are those
    advantages?Whi...

  • Posted in thread: Gneral question at malt (extract) on 09-01-2013 at 03:04 AM
    I recently made a stout (from a kit) that had a base of 8 lbs of ultra-light extract malt. The
    specialty grains were obviously dark, and the stout came out great. But I am wondering-- why
    use ultra-li...

  • Posted in thread: yet another tale of woe from a new brewer on 08-22-2013 at 09:56 PM
    Beer turned out amazing. Doesn't seem to have been infected. This is my first and it really
    surprised me. We blind tasted it against a Breckenridge stout and we chose ours.Operation: Deep
    End stout.

  • Posted in thread: yet another tale of woe from a new brewer on 08-06-2013 at 09:44 PM
    Are you going by a recipe that says something like "Let sit in primary for 7 days"? If so, I
    would also suggest you get a hydrometer (after you get the autosyphon) and use that to
    determine when ferme...

  • Posted in thread: yet another tale of woe from a new brewer on 08-06-2013 at 06:49 PM
    I'm not sure if this matters, but the beer fermented an extra 2 days.How fast is fast to drink
    it?thanks for the help.

  • Posted in thread: yet another tale of woe from a new brewer on 08-06-2013 at 07:51 AM
    Yes, another did I ruin my beer. Maybe a new one for you.When I was trying to siphon my beer
    into the bottling bucket. I have one of those kind you blow into. The problem is the air filter
    was clogged...

  • Posted in thread: Yet another newbie stupid question about my possible ruined beer on 07-21-2013 at 10:33 AM
    I am relying not only on a digital thermometer on the inside of the pantry but also the stick
    on kind on the carboy. It says 70 degrees. I have central air that goes in there as well.All
    seems well --...

  • Posted in thread: Yet another newbie stupid question about my possible ruined beer on 07-21-2013 at 09:01 AM
    Update: The beer is resting at 70 degrees and there is fermentation taking place. Airlock is
    bubling and everything looks good.

  • Posted in thread: Yet another newbie stupid question about my possible ruined beer on 07-20-2013 at 03:07 PM
    You did well. You are just worrying to much. You would have had to beat the yeast with a kettle
    to harm it. All you did was rehydrate. Here is the link to the Fermentis site with the data on
    their yea...

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