Recent content by Professor Frink

Pretty Fly for a white guy - The Offspring

I made a cider once, boiled up some corn sugar to boost the ABV. Didn't cool it and poured it in to my plastic fermenter before adding the juice. Melted the crap out of it.

Looks good, but I might cut the crystal to 0.5 lb. You're at almost 15% now, it might get a little cloying. One packet of US-05 will be plenty. Just rehydrate it.

Superman - Five for Fighting

I would bite the bullet and get the Star-San, there's nothing quite as good. As far as bread yeast - I doubt it. One, those yeast have not been cultured to break down maltose. And bread yeast is likely not that ethanol tolerant, as it's not typically in that environment. You can try, but I...

Freshman - The Verve Pipe

Boy with the Arab Strap - Belle and Sebastian

I've had a lot of good results just racking on unsalted Valencia peanuts for 4 days in secondary. I generally haven't liked the powdered peanut butter, but that's just me.

I think a SMASH pale ale would be great. There are a lot of great versatile hops out there. I'd go with a Maris Otter base and choose your favorite hop.

Blast from the past. Used to drink Foothills and Highland beers when I lived in North Carolina ages ago. I'm in Virginia for a conference. Nice throwback.

I've used Saflager 34/70 for my last two lagers and they've turned out great. WB-06 also worked great for wheat beers.

Agreed, most 11.5 g packs have a enough viable yeast for 10 gallon batches of midrange OG.

Black Witbier. It had star anise. I hate anise. I probably should have thought of that before I brewed it.

That temp shouldn’t significantly harm the yeast, especially if you cooled it quickly. Hot, but not hot enough to kill them. Let it ride.

Doing a Brown Ale today. I don't think I've posted in 5 years...