Last Activity:04-15-2014 12:47 AM
Posted in thread: Please advise on my Belgian tripel on 04-12-2011 at 12:06 PM
Thanks for the feedback. I'm planning on a secondary temp of around 55. I do not have the
ability to control temperatures that finely yet (raising it a temp per day), thus I'm going
with what my main ...
Posted in thread: Please advise on my Belgian tripel on 04-12-2011 at 02:15 AM
Brewed my first tripel 9 days ago. Also created my first yeast starter (Wyeast 3787) for this
beer which appeared to go well. It has been fermenting at about 66 in a glass carboy with a
Posted in thread: Yeast suspension in a wheat? on 03-24-2011 at 10:57 PM
Wheat beer are supposed to have lots of yeast in suspension, that's one of the reasons folks
like them. SO they use lower flocculating yeast. It's not my scene, but wheat beers are
supposed to be clou...
Posted in thread: Yeast suspension in a wheat? on 03-24-2011 at 10:50 PM
Just tried my Northern Brewer extract honey weizen. Was wondering about what seems to be a
heavy amount of yeast which is almost in suspension or is VERY slow to settle back out. There
does NOT appear...
Posted in thread: Pouring a Wheat: To Rouse or Not To Rouse? on 03-20-2011 at 01:19 PM
Thanks for the feedback. Will definitely try pouring most of the beer in a glass, trying it,
then swirling and topping off to see the visible and tasting note differences.I think I'm
pretty good in it...
Posted in thread: Pouring a Wheat: To Rouse or Not To Rouse? on 03-19-2011 at 11:34 PM
Safale WB-06. Thanks for the info so far.
Posted in thread: Trying to save my beer; Create small warm area on 03-19-2011 at 08:13 PM
Follow-up:To educate myself, I opened another test bottle after two weeks and found progress -
a little more carbonation and a little bit of head.After 19 days, I put a bottle of the honey
weizen in t...
Posted in thread: Pouring a Wheat: To Rouse or Not To Rouse? on 03-19-2011 at 08:08 PM
In reading the style guide for German wheats, it states "A beer “mit hefe” is also cloudy from
suspended yeast sediment (which should be roused before drinking)". The honey weizen I just
opened had a ...
Posted in thread: Cranking out batches - FAST! on 03-08-2011 at 08:24 PM
Read this thread. for this.And thanks to all for the feedback so far.
Posted in thread: Cranking out batches - FAST! on 03-08-2011 at 07:20 PM
So I'm still in the n00b category, but I've been trying to absorb as much
reading/listening/viewing as is practical to learn the 'art' of brewing. In doing so, it seems
as though some brewers - home a...