Last Activity:09-18-2016 2:19 AM
Likes Given: 37
34 Likes on 31 Posts
Posted in thread: How long for gelatin to work? on 07-09-2016 at 09:25 PM
Mark300y94 you need to add the gelatin after fermentation is done and you have cooled to 50*F
or lower. You can add it to the fermenter or keg.
Posted in thread: What is the cheapest possible wine or beer you could make that is also drinkable? on 01-30-2016 at 06:13 AM
Mt.Dew wine, or any soda will do. get a couple 3 liters of cheap soda and some dry yeast, and
you will get about a 7% wine, add sugar for more abv. you can even ferment it in the soda
bottles so you d...
Posted in thread: Critique • Brown Ale, no crystal on 12-01-2015 at 04:58 AM
For anyone who is interested, I just tapped the keg of this brown ale.... FG came down to 1.015
and an ABV of 6.1% . I was thinking the FG would get lower (maybe 1.010-1.012) but the the
ambient temp ...
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