Last Activity:09-19-2010 6:55 PM
Posted in thread: Commercial Mead on 04-17-2008 at 08:34 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 06:09 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 05:13 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 10:37 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 04:02 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 03:19 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
Posted in thread: Credit Where Credit is Due... on 09-11-2007 at 01:42 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 04:39 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 04:38 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
Posted in thread: Credit Where Credit is Due... on 09-11-2007 at 04:11 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