oregonNate

LATEST ACTIVITY

• 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
  the superbow...

• 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
  winter her...

• 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
  (doble-doble) ...

• 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
  champaigne y...