Last Activity:12-20-2013 8:57 AM
Likes Given: 2
Posted in thread: Hot Glue bottle wax experiment on 12-02-2013 at 08:02 PM
What appears to be the best ration of gluestick weight to crayon weight that people have found?
I see counts of gluesticks and crayons, but has anyone measured weight?
Posted in thread: Allagash Curieux Clone on 11-04-2013 at 02:56 PM
Is everyone still basing this off the recipe posted on the first page by 1Mainebrew or has
there been any tweaks in the past 22 pages? Thanks. 1Mainebrew, please post the current recipe
of you can if ...
Posted in thread: Bottle Cap Sizing on 10-14-2013 at 04:14 PM
Hey all. A local craft brewery sells their beer in 0.75L bottles that I would like to reuse
because of their shape and size. I've seen the 29 or 30mm bottle caps denoted "European" sized
caps and I'm ...
Posted in thread: Schöfferhofer Hefeweizen Clone or Purchase on 10-02-2013 at 03:47 AM
Redbone, that sounds like a great process. what is the rational for wheat malt and torrified
wheat?From what I understand, all true Bavarian Hefeweizens contain a certain percentage of raw
Posted in thread: Schöfferhofer Hefeweizen Clone or Purchase on 10-01-2013 at 04:54 PM
So overall this beer was pretty damn close. The WLP 300 being my fav of the two yeasts.
However, i'm missing that tart zing that i'm hunting. it's just a touch that is in the beer i'm
trying to replic...
Posted in thread: Schöfferhofer Hefeweizen Clone or Purchase on 08-29-2013 at 04:12 PM
Yes, yeast makes a difference - However....Your balance can be controlled much by your step
infusion/protein rest time/temperature AND fermentation temperatures.Another thing that people
do with Belgi...
Posted in thread: Schöfferhofer Hefeweizen Clone or Purchase on 08-23-2013 at 05:25 PM
looking for a yeast that is light on cloves and light on the banana one that is more balanced.
Also thinking of pulling the wheat content up a bit.....Yes, yeast makes a difference -
Posted in thread: Bee Cave Brewery Bavarian Hefeweizen on 05-15-2013 at 07:40 PM
It has been a while since I've done a hefe. Its easy to get burned out on them. :P Since this
is a popular and big thread, I thought I'd introduce this idea here...Has anyone done an open
Posted in thread: Lactobacillus 5335 starter on 05-08-2013 at 07:35 PM
I've never used Lacto in my beers, but here's the temp. range from Wyeast: Temperature Range:
60-95° F (15-35° C)Hope that's a start.Using 5335, we incubated at 90F for a week. Activity was
only seen ...
Posted in thread: Lactobacillus Starter for Berliner Weisse? on 05-08-2013 at 07:25 PM
If you are trying to do a starter for Lacto... I'm confused on your method. Lacto works
aerobically. So, why the stirplate? Am I wrong?