Last Activity:11-25-2015 12:36 PM
Likes Given: 37
34 Likes on 31 Posts
Posted in thread: Critique • Brown Ale, no crystal on 11-12-2015 at 03:04 PM
I didn't let the toasted malt rest, but from what I have read it's not as important for the
30min or less dry, or 1 hour or less wet. This was my first time toasting malt, so it will be
Posted in thread: Critique • Brown Ale, no crystal on 11-12-2015 at 04:45 AM
Yes I did think about the FG most likely being lower than what the style calls for. Lately I
have been mashing all my beers at 146-148 to dry them out as much as possible and lower the
Posted in thread: Critique • Brown Ale, no crystal on 11-11-2015 at 12:07 AM
So I decided to make a Brown Ale today but I only have 2 row base malt and didn't feel like
going out to the homebrew store. So I toasted 1 lbs of malt (dry for 30min @350°F) and made 1
lbs belgian ca...
Posted in thread: What is causing this over-attenuation? on 10-25-2015 at 03:56 AM
I am sorry if anyone has already mentioned this, I didn't read every post, but have you checked
to make sure your fermenting at the temperature you think you are? If you are fermenting warmer
Posted in thread: Need Help Raising ABV Please on 10-22-2015 at 09:35 PM
If you add sugar I would not let the amount be over 10% of your grain bill. I use sugar often
for IPA and Belgians, and see no problem with using it. If you do add sugar add it during the
last 15 minu...
Posted in thread: Advice on attenuation in this beer on 08-30-2015 at 07:47 PM
1469 has an AA of 67-71% and you are currently at 67.6%, the suggested temperature range is
64-72*F so I would suggest rousing the yeast and raising the temp up to 72*, the bulk of
fermentation is ove...
Posted in thread: Three Floyds Zombie Dust Clone on 10-21-2014 at 06:04 PM
Why the pound of cane sugar?Sent from my iPhone using Home BrewTo raise the OG and help dry it
out. Plus 1 lbs is only 7.1% of the grist, and when I add sugar I like to keep it at 10% or
Posted in thread: Three Floyds Zombie Dust Clone on 10-21-2014 at 02:13 AM
Just kegged a batch based on this recipe. Tried a sample and it tasted great, aroma was
intense. Mods where as follows, added 1 lbs cane sugar toward end of boil, used newport for 90
minute hops, uppe...
Posted in thread: RIS fermentation stuck at 1.050 gravity on 09-08-2014 at 10:32 PM
You under pitched for that OG. Check the date on the yeast to see how old it was, and run the
numbers through a calculator, I ran it as the yeast was only 3 days old and it still said 1.43
vials for t...
Posted in thread: Conan Yeast Experiences on 05-20-2014 at 03:03 AM
I just kegged a batch of pale ale that I fermented with Conan. I got the yeast from yeast geek
awhile back, did a two stage starter and pitched after decanting. Mashed at 153, OG 1.060, FG
1.016, 72% ...