- Posts 12
Last Activity:11-25-2013 12:11 AM
Posted in thread: Euro Sanke Spear Removal Revisited on 11-10-2013 at 07:17 PM
Another thought I had is to tell you the size of bung I used to plug the fermenter. I first
tried out using a size 10 solid rubber bung that I have for a better bottle, this is just a bit
too small an...
Posted in thread: Euro Sanke Spear Removal Revisited on 11-10-2013 at 05:51 PM
Success!First to give you confidence, my keg looks exactly like yours. I'm still not certain of
the correct name for this style...I discovered (accidentally) that there is sing notch in the
side of th...
Posted in thread: Euro Sanke Spear Removal Revisited on 11-09-2013 at 02:46 AM
I am in the same boat. Did you get it figured out?Can you share any additional knowledge?
Posted in thread: Apple Pie Saison on 05-28-2013 at 11:22 PM
How'd this one turn out? Which saison yeast was used? I'm curious about how the character of
the yeast goes with the cinnamon.
Posted in thread: White IPA on 06-02-2012 at 08:56 PM
So far, so good. It sat in primary for about four weeks. Racked it to secondary earlier this
week so it's dry hopping now with ahtanum, cascade and centennial (couldn't find citra when I
Posted in thread: White IPA on 06-02-2012 at 05:17 PM
How did your recipe turn out?
Posted in thread: White IPA on 06-02-2012 at 05:16 PM
Thought it would be handy to quote doublebogey10 and the info he got from Boulevard.Here's what
they sent to me. I'm adjusting my extract recipe slightly based on this
Posted in thread: White IPA on 03-27-2012 at 06:39 PM
Thanks for posting your conversation with the brewer and your recipe, I will be finalizing my
own version and plan to brew this weekend.Looking at Deschutes' website, they also list
coriander and oran...
Posted in thread: Thoughts on souring a RIS? on 02-25-2012 at 07:32 PM
I am also interested to know how it turned out....
Posted in thread: Cider Help!!! on 02-19-2012 at 07:07 PM
To keep things clean you can boil some of the juice and toss the dextrose and nutrient in that
to sanitize it. To give your yeast the best start rehydrate before pitching. If your juice is