Last Activity:11-24-2014 10:22 AM
Likes Given: 34
6 Likes on 5 Posts
Posted in thread: Spike Brewing 20 Gallon Sight Glass Kettle Giveaway! on 02-25-2015 at 03:01 PM
Posted in thread: ElectricBrewingSupply 30A BCS Control Panel Giveaway! on 10-20-2014 at 02:56 PM
Like Bob Dylan, I would also like to go electric.Pete
Posted in thread: Soured IPA? on 12-24-2013 at 07:00 PM
I have a DIPA that I dry hopped with 1/4 oz chinook (among others), and the chinook dominates
to the extent that the beer is acrid. I was thinking of de-carbonating it (I dry hopped in
keg), and aging...
Posted in thread: Cider fermentation on 11-28-2013 at 05:15 PM
cider flavoring? Is this a kit? Share the recipe.
Posted in thread: Ratios on 11-28-2013 at 05:14 PM
Difficult to answer such a broad question. Style dictates a lot. But, roughly 12-25 lbs of
grain, 1-16 oz hops, 9 gallons of water, 1 yeast starter.
Posted in thread: Total Noob with Temperature Problems on 11-28-2013 at 05:12 PM
Yes, the most active fermentation is within a few days, with a few weeks (or more) to finish
up. Take gravity readings a few days apart, and when they stabilize, it's done. IMHO, not worth
the effort ...
Posted in thread: Total Noob with Temperature Problems on 11-27-2013 at 12:23 AM
No good way to "fix" this one. You could try blending with another beer. You may see efficiency
fall with high gravity beers, though.
Posted in thread: Re-using yeast from primary ? on 10-02-2013 at 04:06 PM
Interesting stuff - thanks for the info. I had no idea there was a yeast-washing conspiracy. I
wonder where this advice originated. I'll have to consult a Yeast Lord[ame]
Posted in thread: Re-using yeast from primary ? on 10-02-2013 at 12:17 AM
this is not true. it seems to make sense, get the old dirty stuff out, but in reality wastes
yeast since you wash out dead and live yeast and gives contaminants a chance to slip into your
beer. if the...
Posted in thread: Tart Of Darkness by The Brewery on 09-30-2013 at 07:32 PM
I suppose it's an acquired taste, but Tart of Darkness is a great beer. You might need to train
your palette for sours. Maybe start with a fruit lambic, which balances the sour with the