Recent content by paul7

well, they say 1214 is a banana bomb over 70f, so i welcome the increased temp. just wanted to make sure this was normal. thanks for the feedback everyone!

i have a belgian that is in the active stage of fermentation. its started a 70f. but now 3 days later, it says 77f on the temp strip, but my empty glass carboy and another plastice fermenter that has beer ready to bottle both say 72f. all three container on the same shelf. so does the...

so far, i have found that i get more responses from the beginners forum.

my 3rd batch (a hefewiezin) seemed bad to me. so i gave it to both my sisters (who dont mind crap beer) and they thought it was good. but it taste like garbage to me.

ive noticed that alot of belgians are supposed to be served at around 55f. does this serving temp apply only to certain belgian styles, or is this a serving recommendation that applies to high gravity beers?

i read a whole book where that was mentioned hundreds of time, but not the acronym.

yeah, thanks for the help with that.

i knew i shoulda posted this in the beginners forum

LOL, this brings me back to the first grade.

what does RDWHAHB mean?

i got frusterated and backhanded the plastic fermenting vessel, after the initial few bubbles from pressure i created with my *****-slap technique, were now looking at a bubble per minute. damn leaky plastic fermenter knows whos boss now. i think ill blast some KC and the sunshine band tonight.

not yet, its only at the 24 hr mark, i just hope i wake up to see some airlock action already!

i consider beer to be my daily bread.

im trying to motivate my yeast:mug: they say this strain take a long time to get started.

anyone, feedback please!?