pfranco81

LATEST ACTIVITY

• Posted in thread: Commercial Mead on 04-17-2008 at 07:34 PM
  So I haven't been able too keep up with my beer brewing, or not often as I'd like so I thought
  maybe something that is supposed to be aged a long time (like a mead) would be a good idea for
  me. But he...

• Posted in thread: Bottling Tomorrow on 11-29-2007 at 05:09 PM
  I normally wouldn't think twice, but if Norther Brewer warned of it, I figure it must be some
  sort of super flocculator

• Posted in thread: Bottling Tomorrow on 11-29-2007 at 04:13 PM
  I'm bottling tomorrow and one of my beers warned that it used a highly flocculant yeast. And
  since I've had it in secondary for almost 4 weeks, I figured it would be good to add some extra
  yeast just ...

• Posted in thread: mid-fermentation agitation on 10-29-2007 at 09:37 PM
  This past friday I brewed a Northern Brewer ESB. The description of the yeast, Wyeast #1968
  London ESB, says that "This strain is so flocculant that additional aeration and agitation is
  needed." I was...

• Posted in thread: Boil-over before malt on 10-27-2007 at 03:02 AM
  So today I'm diving back into brewing with a double brew. My ESB was brewed perfectly without a
  hiccup, my Irish Dry Stout however has threw me a curveball. I steeped the roasted barley for
  the right ...

• Posted in thread: When racking to secondary..... on 09-14-2007 at 02:19 AM
  You can just drop the hydro into the primary, but I find that it makes it very difficult to get
  an accurate reading. Just use a [beer]thief that comes with most kits, or as Yoop said, use a
  turkey bas...

• Posted in thread: Credit Where Credit is Due... on 09-11-2007 at 12:42 PM
  Now if you were to enter the brew into competition, then it would prolly be different. Not sure
  about that one...........:confused:

• Posted in thread: What did I make? on 09-11-2007 at 03:39 AM
  In my expert opinion, what you've made is commonly known as... beer. Enjoy!

• Posted in thread: Fermentation not subsiding on 09-11-2007 at 03:38 AM
  I've recently done two wheats a Belgain Wit and a Honey Wheat. Both had a decent krausen when I
  bottled. Wheat beers have a pretty ridiculous amount of protein that makes the krausen more
  resistant to...

• Posted in thread: Credit Where Credit is Due... on 09-11-2007 at 03:11 AM
  I feel completely different about the matter. Even if you use exactly the same ingredients as
  someone else, you're beer will taste different than theirs, your efficiency is likely to be
  different, you...