Last Activity:10-07-2006 7:40 AM
Posted in thread: Yeast Question on 02-05-2006 at 10:11 PM
It's been 28 hours now and it still hasn't started! It's been at 70F for the last 8 hours and
is showing now progress. I'm going to add the Nottingham dry yeast if it hasn't started after
Posted in thread: Yeast Question on 02-05-2006 at 04:54 PM
Thanks for the replies, I sure hope it starts soon... I just raised the temp in the room from
60 to 70 in hopes that the warmth will help it out a little. I keep my house fairly cool in the
Posted in thread: Yeast Question on 02-05-2006 at 03:39 PM
So back in November I made a starter from WLP013 and when I was adding the starter to my wort,
I poured some back into the original WL vial and stuck it back in the fridge. This left me with
only a te...
Posted in thread: bottle cap question...need a quick response...today is bottling day! on 12-03-2005 at 10:55 PM
I've been told that oxygen absorbing caps are activated by liquid and that if you sanitize them
they are no different than regular caps.
Posted in thread: BIG barleywine techniques on 11-22-2005 at 01:26 PM
I brewed this a couple days ago, longest brew day ever. It took me 12 and a half hours to
complete the barleywine and the second runnings batch. Ended up using the double mash technique
Posted in thread: Promash on 11-16-2005 at 11:22 PM
I just ordered ProMash...been using the evaluation version to do calculations and I'm tired of
having to type everything back in every time!I wish there was a free, web-based application
that did all ...
Posted in thread: Calling All Barley Wine Enthusiasts on 11-16-2005 at 09:22 PM
I really like the concept of simple recipes. J.W. Lee's Harvest Ale is really good and it only
has two ingredients: Maris Otter and E.K. Goldings. I'm planning on keeping mine simple
ingredient wise a...
Posted in thread: BIG barleywine techniques on 11-16-2005 at 09:04 PM
I think the idea is to add a little bit of Champaigne OR wine yeast along with a LOT of Ale
yeast. The Ale yeast provides character early on, but the other yeast is there and growing all
along so that...
Posted in thread: BIG barleywine techniques on 11-16-2005 at 03:49 AM
It's just a 7 gallon bucket... I've pitched on a yeast cake twice in the past without any
problems. The highest gravity I've done so far is only 1.085, so I guess that isn't anything
compared to a 1.1...
Posted in thread: BIG barleywine techniques on 11-16-2005 at 03:30 AM
What do you think of WLP099 High Gravity Yeast? Would adding a 600ml starter of this along with
the yeast cake from a previous batch make sense? Or would a starter of any standard wine or
Coming up: Foreign Stout
#13 Smokedbowl Porter
#12 Doppelbock (lagering)
#11 Ratebeer's Brown Ale Revisited
#10 Back-forty Barleywine (Aging)
#9 Amarillo IPA
#8 Christmas Abbey
#7 Pumpkin Abbey
#6 Robust Porter
#5 Blackberry Wheat
#4 Double White
- What are you drinking now?
- How to make strong hi% beer
- Shout Out from Tennessee
- Keg problems
- Help converting all grain to extract
- wlp099-when does it stop eating!!?
- Keg bag for ferm temp control
- My Cigar City Brewery Tour
- Keep One, Drop One - Word Game
- Gluten Free American Brown Ale
- Cold Crashing a Newcastle Brown