petergriffen

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• Posted in thread: Altbier #2 on 01-21-2012 at 02:25 PM
  If I were to ferment this in the lower 50's what yeast would someone recommend?

• Posted in thread: Decoction/rest did I do it right? on 11-24-2010 at 12:59 AM
  So for my first non single infusion brew. I followed this below but have one question. I also
  did this all on the stovetop.This was my decoction method (5gal with 10.6lb of grain): I
  doughed in with 3...

• Posted in thread: Kaiser Alt on 11-24-2010 at 12:53 AM
  delete

• Posted in thread: Graff (Malty, slightly hopped cider) on 11-23-2010 at 12:12 PM
  What did you do for percent peach?

• Posted in thread: Graff (Malty, slightly hopped cider) on 11-22-2010 at 10:20 PM
  Has anyone here mixed in some different types of juices? How was it?

• Posted in thread: Kaiser Alt on 11-22-2010 at 09:18 PM
  So for my first non single infustion. I followed this below but have one question. This was my
  decoction method (5gal with 10.6lb of grain): I doughed in with 3.3gal for 20mins at 132
  [Protein] .. the...

• Posted in thread: Kaiser Alt on 11-20-2010 at 07:15 PM
  Any idea how much it'll change the flavor?

• Posted in thread: Kaiser Alt on 11-20-2010 at 05:37 PM
  All I have for yeast is Saflager w-34/70, is this a bad idea?

• Posted in thread: Recommend me two recipes on 11-18-2010 at 08:23 PM
  Cool, I was just questioning also if I could just replace a yeast with a cooler fermenting one
  from a recipe without much change. Most recipes here are for around 65 degrees. I am also doing
  this stov...

• Posted in thread: Recommend me two recipes on 11-18-2010 at 01:13 AM
  Looking for an alt and a stout. All grain. Only thing is temp for fermentation will be 53-60.