Last Activity:06-14-2015 3:02 AM
Age:32 years old
Likes Given: 3
6 Likes on 4 Posts
Posted in thread: Mango Saison Learning curve on 06-05-2015 at 10:32 PM
Is there a reason not to macerate the mango first?I'd think it would significantly increase the
extract of all that mango goodness...Cheers!No reason in particular. I looked around different
Posted in thread: Mango Saison Learning curve on 06-05-2015 at 10:19 PM
I use the carboy so that I can see whats going on inside. Its fun to watch. Also, I like to use
a large blowoff tube to prevent any possible issues with clogging the airlock. Came in very
handy when I...
Posted in thread: Mango Saison Learning curve on 06-05-2015 at 02:46 PM
wow a mango saison sounds pretty awesome. Please report back how it turns out. I need to brew a
fruit beer for a club competition in September. It's still pretty hot here in Sept so I could
Posted in thread: Mango Saison Learning curve on 06-05-2015 at 02:32 PM
So I brewed a Saison about 3 weeks ago, and today I added the mango that I planned on adding.
Well I always ferment for 4 weeks in a carboy. Well for some reason I thought the opening on
the carboy wa...
Posted in thread: Vodka to soak vanilla beans on 11-05-2014 at 02:11 AM
I used 2, 3, 4 beans on 3 different batches. I liked 3 beans for consumption 3 weeks after
bottling. The vanilla flavor fades fast.
Posted in thread: Vodka to soak vanilla beans on 11-01-2014 at 06:18 PM
How much vodka did you use? I soaked vanilla beans in vodka for a vanilla pumpkin porter. Put
them in primary for 1 week, then bottled. After 2 weeks in the bottle for carbing, it was
delicious and di...
Posted in thread: She made me do it... on 09-06-2014 at 01:34 AM
I have made 3 pumpkin beers. As far as someone stating sparge nightmare, add 1 lb of rice hulls
to the mash. No worries. ;-) Happy Brewing!
Posted in thread: Big Beer! Fermentation.... WOW on 11-12-2013 at 04:02 PM
Thanks for the reassurance. I have a love/hate relationship with the feeling of not knowing how
it turns out till its bottled. haha.
Posted in thread: Big Beer! Fermentation.... WOW on 11-12-2013 at 05:36 AM
It is often best to ferment at the lower end of the yeasts range to prevent off flavors. You
might be okay. It would be safer to bring the temp down a few degrees.Got ya, thanks for the
Posted in thread: Big Beer! Fermentation.... WOW on 11-12-2013 at 05:10 AM
An aggressive fermentation is often because the wort temperature is to high. Ferment
temperatures that are to high will produce off flavors and fusel alcohols. Fusels will make the
beer undrinkable. F...