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Join Date:

03-27-2009

Last Activity:

02-12-2014 1:29 PM

    ABOUT ME

  • Dover, NH
  • Current and only setup is a basic kit, making extract brews to get my feet wet. Now up to three carboys and three pails.
  • Belgian Tripel, Witbier
  • Cindy Brew Hoo! (Irish Blonde Ale), Doubledook (Dunkelweizen)
  • Patty McFerret (Irish Red Ale), Sweet Sable (Honey Weizen), Sweet Lemon Sable (Honey Lemon Weizen [experimental]), Winter Coat (Belgian Ale)
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Please advise on my Belgian tripel on 04-12-2011 at 01:06 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 03:15 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
    blow-off tube....

  • Posted in thread: Yeast suspension in a wheat? on 03-24-2011 at 11:57 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 11:50 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 02:19 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 03-20-2011 at 12:34 AM
    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 09:13 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 09:08 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...

FORUM SIGNATURE
"Learn to quote yourself." -me "There are three types of people in this world: Those who know how to count, and those who don't." In Fermentation Belgian Tripel, Witbier In Bottles Cindy Brew Hoo! (Irish Blonde Ale), Doubledook (Dunkelweizen), Patty McFerret (Irish Red Ale), Sweet Sable (Honey Weizen), Sweet Lemon Sable (Honey Lemon Weizen [experimental]), Winter Coat (Belgian Ale)
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