Last Activity:01-04-2016 7:52 AM
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Posted in thread: Finishing a Flemish Red on 01-04-2016 at 07:52 AM
I have two Flemish Reds that I have been ageing in secondary now for over a year, and it's
getting to the stage where I am looking at packaging them. I really want to keg them (knowing
Posted in thread: Clarifying with Gelatine during Kegging on 02-07-2015 at 09:29 PM
Hi there,I am relatively new to kegging, and I am quite keen to clarify a porter I have just
kegged. I have read up on using Gelatine - which is the way I'll go with this brew. The article
says that t...
Posted in thread: Is my beer dead? on 11-30-2014 at 03:00 AM
I generally leave my Flemish/wilds in primary for around 3 months. Racking to secondary after
just 3 weeks seems a little soon. Granted the yeasties have done their job in about 7-10 days,
but you hav...
Posted in thread: Is my beer dead? on 11-29-2014 at 07:24 PM
I recently brewed a Flanders Red ale, and used WLP655. I left in primary for about 3 weeks,
before racking into a carboy for ageing, along with the addition of some oak cubes.That was a
week ago, and ...
Posted in thread: Good substitute for Mt Hood Hops? on 11-28-2014 at 09:25 PM
Thanks, I have managed to get my hands on some crystal, so will give this a shot.Cheers!
Posted in thread: Good substitute for Mt Hood Hops? on 11-27-2014 at 04:37 AM
Hi all,So, down here in New Zealand we can get most hops - both local and imported. But I am
struggling to find Mt Hood. I want to try a batch of "Denny's Wry Smile" as I keep reading this
is one reci...
Posted in thread: Pitching onto yeast cake - how? on 11-23-2014 at 04:38 AM
Okay, so I should have listened to the sage advice about dumping 2/3 of the yeast cake. I
figured I was going to have plenty of headspace, so I would risk it. Bad move. I have attached
a blow off tube...
Posted in thread: Pitching onto yeast cake - how? on 11-23-2014 at 04:30 AM
It is that simple. A couple of cautions:- If the cake is only a few weeks old, you probably
want to take about 3/4 of the cake away. The sacc yeast will be dominant and tear thru any
fresh wort.I wish...
Posted in thread: Aging on Oak? on 11-15-2014 at 01:26 AM
I'm new to sour beers, and am in the process of brewing a flanders red. The recipe I am
following talks about adding medium-toast oak cubes to secondary. Problem is that none of the
LHBS seem to have ...
Posted in thread: Pitching onto yeast cake - how? on 11-12-2014 at 02:47 AM