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Join Date:

12-12-2007

Last Activity:

08-10-2012 5:03 PM

2 Likes on 2 Posts 

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  • Posted in thread: Carbonation and Apfelwein on 04-13-2010 at 08:15 AM
    That is weird. Mine are usually plenty carbed after a month. What temp are they sitting at?

  • Posted in thread: All Cascade IPA on 04-07-2010 at 06:23 PM
    The recipe seems a little heavy on the crystal. A lb and a half of crystal is quite a bit for
    almost any recipe let alone an IPA. I'd cut the 20 and the 60 in half.

  • Posted in thread: mmmm.....butter on 04-05-2010 at 07:49 PM
    Yea, 58 degrees is definately on the low side for just about any ale yeast. A dyacetyl rest
    would probably have helped you out. I'd still say keep it for a while and see if it improves
    with age.

  • Posted in thread: What to do with 2lbs of Blackberries? on 04-02-2010 at 07:25 PM
    I like the stout idea, or you could go with a nice Blackberry wheat. Maybe 4.5 lbs 2 row, 3.5
    lbs wheat, 6 oz crystal 20, single addition of an oz of lower AA (around 5.5%) hop of your
    choice for 60 m...

  • Posted in thread: LME Shelf Life on 04-02-2010 at 07:06 PM
    how do you store the LME when you have them for over a month? fridge or just a cool dry place?I
    always store mine in the fridge.

  • Posted in thread: Pliny the Elder - not attenuating on 04-02-2010 at 06:42 PM
    With that much corn sugar in there I think it should have dropped a little more. I don't know
    about 1.013, but I don't think that 1.025 or even 1.020 would be out of the question. The
    problem is you h...

  • Posted in thread: 2 easy recipes... on 04-02-2010 at 06:33 PM
    I'd add some bittering hops to the Grand Cru, even if it's just a half ounce or so. I don't
    think there will be enough bitterness in the prehopped can to balance out all the extra
    fermentables you are...

  • Posted in thread: My IPA is possessed by satan on 03-29-2010 at 04:48 AM
    Nope, 64 sounds perfect too me (pretty good temp for just about any ale yeast). The aggressive
    fermentation means that the yeast are happy, I'd say leave them alone and let them party!!!

  • Posted in thread: some weirdness on 03-29-2010 at 04:45 AM
    I always boil my bottle caps. Starsan should do it, but it doesn't take any extra time to boil
    them, and I like having the peace of mind.

  • Posted in thread: RIS question on 03-26-2010 at 05:36 AM
    You don't need a starter for dry yeast. But with a gravity that high it wouldn't have been a
    bad idea to pitch 2 packets at the beginning instead of one.

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Primary: Apfelwein, Irish Stout Secondary: Nada Bottle conditioning: Centennial IPA Drinking: Super Shpadoinkle Blonde Ale
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