Last Activity:04-30-2016 10:13 PM
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Posted in thread: Would you reuse this yeast? on 06-10-2014 at 03:08 PM
I'm still learning about yeast but it sounds like it has seen it's better days. I'd retire it
Posted in thread: Don't mash specialty grains? on 06-30-2013 at 03:29 AM
I have tried this (in a way) one time I didn't "steep" the grains but I did add my dark grains
only for the last 15-20 mins of the mash... constantly stirring them in. I tried this as I was
told it co...
Posted in thread: What the hell is this? Infection? Pls help on 06-13-2013 at 09:46 PM
For future dry hopping. .. sink the hop sac. With out the surface area there is less of a
chance of a funk growing. Sinking the hops also allows for more hop flavor to come through and
less "grassy" f...
Posted in thread: My Kegerator - The Piano Bar! on 01-12-2013 at 05:08 AM
Picking up my FREE piano on monday... not excited about the move but pumped about having this
in the living room!
Posted in thread: Best way to soak oak spirals in bourbon? on 01-09-2013 at 04:30 PM
I usually use oak chips and store them in a gallon freezer bag for about 1-2 weeks. When I add
it to the secondary fermentor, I usually dump all the oak as well as the bourbon into the
carboy (it's us...
Posted in thread: 4 Hands Brewing Co on 11-06-2012 at 05:33 AM
Looks like an amazing place.
Posted in thread: Did you ever put a big beer on a yeast cake? on 10-31-2012 at 06:58 AM
I might have missed this but are you pitching on the yeast cake from the primary or secondary?
I have pitched onto the secondary yeast cake twice and both times I have had great results!
Posted in thread: Stuck F.G. is way to high... on 10-31-2012 at 06:27 AM
What kind of sugar do I add and do I need to boil it into a simple syrup?
Posted in thread: dry hopping advice please on 10-31-2012 at 06:26 AM
I recommend sinking the hops in a hop sock (add some marbles)... I have tried sinking and
letting it float and every time the beers that had the hops completely submerged are always
Posted in thread: Stuck F.G. is way to high... on 10-31-2012 at 03:44 AM
Base ingredients original yeast was white lab wlp50012 lb two row pale 1 lb dark candy sugar (
beginning of boil /sparg)1 lb sugar in raw ( beginning of boil /sparg)1lb of aromatics
(munichx2)8oz of s...