Last Activity:05-16-2013 7:27 AM
Likes Given: 30
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Posted in thread: How to clone 'Pretty Things: Our Finest Regards' - Barleywine Ale on 03-12-2013 at 03:28 PM
Allagash used the aformentioned technique - mashing in with the boil from a previous beer for
one of their company competitions. The guide that told me about it mentioned that they had a
lot of stuck ...
Posted in thread: HomeBrewTalk 2013 Big Giveaway! on 02-08-2013 at 11:23 AM
Wow. Just wow. Count me in
Posted in thread: Bout to bottle. Need sanitizer! on 01-13-2013 at 04:43 PM
For the bottles, clean and rinse, then bake in the oven. I put the bottles in and set the temp
to 350, then turn off and let cool. For the caps, spray with rubbing alcohol and wait 30
seconds. Spray t...
Posted in thread: Harris regulator on 12-24-2012 at 11:15 AM
A friend passed me an old Harris CO2 regulator. I tested it by daisy chaining with another one,
and it doesn't hold pressure. No model number, marked "made in USA", brass body. Any
Posted in thread: New way to control Pellet Hop gunk! on 12-14-2012 at 07:47 PM
Man...I do this a lot....inventing things that have already been invented. If only I had a time
machine......I already invented that
Posted in thread: Repriming bottled beer...? on 12-06-2012 at 06:38 PM
Contamination may be a small risk, but oxidation won't be.
Posted in thread: 1.25 qt/lb or 1.5 qt/lb?? on 12-06-2012 at 06:31 PM
I've been reading about overnight mashes. The word on the street is to use 1.75. I suspect this
is driven by thermodynamics (keeping the mash hot) rather than fermentation, though.
Posted in thread: Which dry yeast is best for warmer temps on 12-05-2012 at 09:19 PM
Belgian yeasts tend to have higher fermentation temps. However, fermentation is exothermic, so
even if the ambient is 72, the beer will heat up beyond that (per freisste's comment).
Posted in thread: Berliner Weiss on 11-20-2012 at 02:56 PM
To get a strong lacto yeast strain without adding yeast, you would need to do an extended mash
with un-milled grains. The lacto is naturally occurring.
Posted in thread: Berliner Weiss on 11-19-2012 at 09:08 PM
This should indeed be a low ABV beer, and carbonated higher than an ale - it is the original
champagne of beers.
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