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10-07-2006 12:40 PM


  • Oregon, WI


  • Posted in thread: Yeast Question on 02-05-2006 at 11:11 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 05:54 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 04:39 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 is bottling day! on 12-03-2005 at 11:55 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 02:26 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 11-17-2005 at 12:22 AM
    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 10:22 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 10:04 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 04:49 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 04:30 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...

--Nate Coming up: Foreign Stout Primary: #13 Smokedbowl Porter Secondary: #12 Doppelbock (lagering) Kegged: #11 Ratebeer's Brown Ale Revisited #10 Back-forty Barleywine (Aging) Bottled: #9 Amarillo IPA #8 Christmas Abbey #7 Pumpkin Abbey #6 Robust Porter #5 Blackberry Wheat #4 Double White