Last Activity:11-25-2013 12:52 PM
Posted in thread: Andean Breakfast Stout on 02-08-2013 at 05:48 PM
The Peruvians won't like that you're adding Colombian coffee!
Posted in thread: use of cocoa powder and need for secondary ferm on 12-07-2012 at 06:50 PM
Quick question- currenlty brewing a chocolate porter. I added 6 oz of cocoa powder at flameout
and then continued by normal brewing procedure. I'm at the point where the SG has stablised and
Posted in thread: Candi sugar in a Saison? on 12-07-2012 at 01:44 AM
Add w yeast 3711, step back and keep the kids away from it. It will do the rest....
Posted in thread: How to add vanilla bean on 11-27-2012 at 08:38 PM
I intend to add vanilla bean as part of my porter recipe- planning on picking some up at the
local market, but how should I sanitize them before adding to the wort? I live in Peru so this
Posted in thread: Dry hopping on 11-26-2012 at 10:36 PM
yeah, have about 1/2 oz...
Posted in thread: Dry hopping on 11-26-2012 at 08:16 PM
What's the shortest amount of time worth to dry hop? I have a few (4 days) before I want to
bottle and was thinking of adding a few pellets to take it up a notch.... Will I get a
noticeable hop impact...
Posted in thread: new to all grain brewing on 11-20-2012 at 08:37 PM
didn't get the SG reading post mash, but my post boil SG was around 1.05... which was a bit
lower than target (1.07)- my sparge temps were right on though...I guess that we'll see how it
Posted in thread: new to all grain brewing on 11-20-2012 at 02:20 PM
Just tried my first all grain recipe over the week. I think the majority of it went well
(hopefully!).Stupid rookie question- i got in a bit of a time pinch. I had to compress the
sparging time- down ...
Posted in thread: how long will grains stay fresh? on 11-06-2012 at 01:46 AM
that's a reliefthanks for the info...
Posted in thread: how long will grains stay fresh? on 11-06-2012 at 01:35 AM
quick question- am getting ready to make a saison (all grain), however just found out that I
have to head out of town tomorrow for about 2 weeks. The grains are already crushed and ready
to go- in you...