Last Activity:04-15-2014 3:14 PM
Likes Given: 10
25 Likes on 23 Posts
Posted in thread: Is it illegal to brew beer in a hotel room... on 03-28-2014 at 05:12 PM
for a hefe, I would let it ferment 1 week, bottle for 1 week, stick it in the fridge a few days
(maybe) and drink it. by the time it's ready you'd be close to leaving right? might as well
have some to...
Posted in thread: Accidental Irish Red Eisbier on 03-24-2014 at 05:21 PM
So I kegged for my first time recently, and I was super stoaked. I set it at 10psi and waited a
week to try it at all. But after a week in the fridge at that pressure, my delicious irish red
Posted in thread: Sulfur smell after two months w 40 gallons!!! Help! on 02-17-2014 at 05:15 PM
Doing a little reading it looks like Notty has a tendency to throw sulfur at cooler
temperatures. I just smelled my Irish red today and it smelled biscuity and great for a week
and today, farts. Not a...
Posted in thread: Represent! on 02-14-2014 at 04:47 PM
Posted in thread: Mead tastes horrible! 1 month on 02-06-2014 at 03:55 AM
Yeah, um, kits wines maybe. Most red wine spends over a year aging in Oak barrels, that's after
it's finished fermenting.
Posted in thread: Improving body & head retention in rye beer. on 01-21-2014 at 09:46 PM
Drop the vienna and use munich for body, it won't make it too much darker and will be fuller.
For retention try a small amount of carafoam (6ozs or so in a 5-gallon batch) as well as a
small portion o...
Posted in thread: Want to make a Saison with red grape must, out of style? on 01-19-2014 at 09:13 PM
This was my thinking, but I never really know what to expect. I think I'll go with it, ferment
it a little on the cooler side of saison yeast to push the phenols, oak in primary, maybe
secondary, but ...
Posted in thread: I need help with polishing old brass on 01-19-2014 at 09:10 PM
Tamarind! or failing that the (assuming tartaric acid) grape kool aid solution would work
great, but tartaric acid is probably cheaper?
Posted in thread: Want to make a Saison with red grape must, out of style? on 01-19-2014 at 08:52 PM
I'm guessing probably so, since the BJCP guidlines would probably put it in a specialty beer
category. I want to make a saison with Barbera concentrate and oak it for a while before bottle
Posted in thread: EC1118 unsuccessful cold crash on 01-15-2014 at 04:54 AM
Yeah, maybe using a less unstoppable yeast would have been a good choice. EC 1118 has a way of
fermenting everything it comes in contact with, whether it be wine, mead, cider, carpet, cement
etc. It w...