Last Activity:12-11-2013 1:53 AM
Likes Given: 27
3 Likes on 3 Posts
Posted in thread: Yeast in airlock on 12-11-2013 at 08:09 PM
I know how to wash yeast. Also, it's a one gallon container so I wouldn't be able to top crop.
It was just a question of the viability of the yeast.
Posted in thread: Yeast in airlock on 12-11-2013 at 05:07 AM
I had a question pop into my head while staring at an experimental 1 gallon batch I have
puffing away in a kitchen cupboard at the moment. This particular batch is some left over Irish
Red that has Sa...
Posted in thread: 2 months and cider still sulfury on 11-24-2013 at 12:53 AM
Really? No clue? ok...
Posted in thread: 2 months and cider still sulfury on 11-20-2013 at 03:58 AM
I've been fermenting my second batch of cider for 2 months and it's still got a noticable
sulfur note to it. I used d-47 and 1/2 teaspoon DAP and 1/2 teaspoon Fermaid K. Should I try
and add sugar to ...
Posted in thread: Kona big wave golden ale on 11-10-2013 at 03:24 AM
There black butte porter is 3 lbs light on the grain bill so I'm not sure I trust their
Posted in thread: too high attenuation on 11-08-2013 at 05:52 AM
I think what was implied by a low mash temp was somewhere around 145 if you were aiming for
150. 150 should give you an average fermentability.
Posted in thread: Kona big wave golden ale on 11-08-2013 at 01:25 AM
Well this thread went dead... I'm going to try and brew it using the standard blonde ale recipe
from brewing classic styles replacing the hops with the ones mentioned on the site. For a 3
gallon BIAB ...
Posted in thread: Can you Brew It recipe for Deschutes Black Butte Porter on 11-06-2013 at 01:10 AM
How'd that come out?
Posted in thread: First Year Nugget Hops - No Cones!! on 09-10-2013 at 03:15 AM
I hate to sound like a jerk here but I had no problem with my first year nuggets. They gave me
about a 1/2 pound total.
Posted in thread: Berliner Weisse Recipe? on 08-09-2013 at 07:51 PM
Aother approach I have success with with all-grain Berliners is to pull a quart or two of the
mash, let it sour mash for a day or two or three, then heat it to about 165-170 and hold it
there for 15 m...