MmmmBeer

LATEST ACTIVITY

• Posted in thread: Bee populations dropping. on 05-14-2013 at 01:31 AM
  They have also identified mites as a large part of the problem too.

• Posted in thread: Cascade shortage, solution here -> on 05-09-2013 at 10:54 AM
  Greetings sir. I am prince from Nairobi. I have 1 million kilo of rare 2 row malt barley that I
  must ship out of my country before bad men seize it. If you agree help, I give you $10,000
  dollar. Email...

• Posted in thread: How to drop acid? The tartaric kind of course... on 04-06-2013 at 02:14 PM
  So I have decided to finally buy a chest freezer to make a keezer since now I need it for
  chilling wine.Should I try to do all of my degassing before or after I do my chilling to ~28
  degrees for two w...

• Posted in thread: Double Drunk Monk Belgian Dark on 03-27-2013 at 12:20 AM
  So I finally brewed this as a 10 gallon batch and after waiting anxiously for about 36 hours
  they are both fermenting away in the primaries. OG was ~1.090 so pretty much what was planned
  and the yeast...

• Posted in thread: Double Drunk Monk Belgian Dark on 03-21-2013 at 01:23 AM
  That is awesome, what made you decide to make the leap to brewery owner?I can't wait to finally
  brew is since I saw it over a year ago it has been in my list!

• Posted in thread: Double Drunk Monk Belgian Dark on 03-16-2013 at 12:33 AM
  I am finally going to brew this, ever since I found this recipe it has been on my list. Going
  to stick with original recipe and make a double batch in hopes it will help it last so that it
  can properl...

• Posted in thread: How to drop acid? The tartaric kind of course... on 03-02-2013 at 03:24 PM
  Thanks Yooper! I will be getting a kegerator some time to do cold stabilization because I don't
  want to take the chance on ruining a batch of wine even though it is pretty unlikely.

• Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 02-28-2013 at 12:31 AM
  6 gallonsThread total = 25500.5

• Posted in thread: How to drop acid? The tartaric kind of course... on 02-28-2013 at 12:29 AM
  My garage is detached and they currently reside in my basement at ~50-55 degrees, I dont have
  an old fridge large enough to hold a carboy. I was looking for confirmation that it was worth
  the possible...

• Posted in thread: How to drop acid? The tartaric kind of course... on 02-27-2013 at 03:38 AM
  I have about 35 gallons of various types of grape wine that have been aging for 3 or 9 months
  and have been told that dropping the temperature to ~28 degrees F for two weeks to get the
  tartaric acid t...