poley

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Join Date:

06-17-2008

Last Activity:

09-01-2013 3:09 PM

Likes Given: 5

3 Likes on 3 Posts 

    ABOUT ME

  • Orono, ME
  • Music,Beer,Computers
  • Web Developer
  • Joel Mahaffey
  • Rock
  • Home brewing since 2004, began AG brewing in Spring '09
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Best yeast for a Russian Imperial Stout on 07-12-2013 at 06:13 PM
    1318 is fantastic for a RIS, i recently made my best variation of it with that yeast. if 050 is
    the one i'm thinking of from NHC it should work well. you could always split off part of the
    batch onto ...

  • Posted in thread: RIS ish with Wyeast 9097 on 06-18-2013 at 12:20 AM
    If it's any consolation, mine was way too port-forward the first year I bottled it, but by year
    two it was absolutely killer. Just enough to get the fruit, but not bash-you-over-the-head with
    the port...

  • Posted in thread: Hill Farmstead Everett stats on 05-29-2013 at 07:29 PM
    In case anyone was wondering, I emailed him and he replied, "Yes. On purpose. Crazy right?"On
    purpose that the FG is high, or the stats are messed up on purpose?

  • Posted in thread: oh no! I oxidized! on 04-24-2013 at 05:13 PM
    Think of it more like staling than spoling.

  • Posted in thread: oh no! I oxidized! on 04-24-2013 at 04:58 PM
    If there was no additional O2 pickup during the bottling process, then yes. Most of the time
    there's additional O2 pickup during bottling, which the yeast will mitigate during bottle
    conditioning.Just...

  • Posted in thread: oh no! I oxidized! on 04-24-2013 at 04:55 PM
    You won't know till you know. Just drink it. As long as it tastes good, drink it. Once it stops
    tasting good, stop drinking it.Well, of course there's that as well :)

  • Posted in thread: Fermentation stops at 1.050...now what? on 04-24-2013 at 04:40 PM
    An alternative which I didn't see mentioned above, is to make a lower gravity stout and blend
    them after it's done to cut the residual sugars.An even more radical approach would be if you
    have the fer...

  • Posted in thread: Kegging Question on 04-24-2013 at 04:26 PM
    Depending on the style of beer, that O2 contact will have different effects. Some styles are OK
    with a little O2 contact, others will suffer more.

  • Posted in thread: oh no! I oxidized! on 04-24-2013 at 04:24 PM
    Hoppy beers are some of the worst beers to oxidize, O2 and hops are a bad combo. A red is
    probably one of the better beers to accidentally oxidize. If you racked to secondary before it
    reached termina...

  • Posted in thread: Kegging on 04-24-2013 at 04:22 PM
    I'd say minimum $250, unless someone is giving you a bunch of their equipment for free/reduced
    cost. Probably more.I got in for about that, back when I was able to get used kegs for under
    $20/ea, and ...

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1 COMMENTS
Posted: 
June 27, 2009  •  10:38 PM
Began brewing in Orono!!! Used to be a store downtown called Ampersands.
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