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Join Date:

06-27-2012

Last Activity:

06-27-2014 12:42 PM

    ABOUT ME

  • Ryan
  • Belgian Tripel, Belgian Dark Strong
  • Vienna Lager, Maibock
  • Porter (S-05), Porter (S-04), Brown Ale, Traditional Mead
  • Male
  • Single
  • Buffalo
  • New York

LATEST ACTIVITY

  • Posted in thread: Post-lagering bottle carbing on 03-19-2014 at 02:29 PM
    Thanks for the replies, I like the idea of splitting it and trying both ways Helper. First hand
    experience is always the best way to go I find. This is a heck of a topic to research on the
    forum, so I...

  • Posted in thread: Post-lagering bottle carbing on 03-17-2014 at 06:15 PM
    Hello all,I've finally taken the plunge into lager making after a long time of making ales. I
    have a vienna lager lagering now, and I plan to bottle it at the end of the week. I don't keg,
    I only bott...

  • Posted in thread: Nosferatu Clone on 02-26-2014 at 07:05 PM
    Also don't sweat it if it doesn't come out exactly like nosferatu, you can make a damned fine
    beer that isn't the same but is still delicious!

  • Posted in thread: Nosferatu Clone on 02-26-2014 at 07:03 PM
    Could add 2 oz of chocolate malt, won't add too much flavor wise, but'll get your SRMs close to
    what you'd want

  • Posted in thread: Nosferatu Clone on 02-26-2014 at 02:34 PM
    I would suggest this: 12lbs 2-row.75lbs crystal 80.5lbs special B That should give you a
    starting gravity of 1.073 (very close to the 18P great lakes posts about nosferatu, while
    assuming a 75% effici...

  • Posted in thread: Nosferatu Clone on 02-25-2014 at 06:37 PM
    Three pounds of crystal 60 is a lot to be using in a 5(?) gallon batch, you're going to end up
    with something that's cloyingly sweet since it only contributes unfermentable sugars ie
    sweetness. I'd sa...

  • Posted in thread: Wyeast 2124: vigorous primary fermentation? on 01-23-2014 at 03:38 PM
    Hello all, I've finally decided to break out of the wonderful world of ales and into my very
    first batch of lager! I would like to use Wyeast 2124 (Bohemian Lager strain) fermenting around
    53 degrees ...

  • Posted in thread: first time mead questions on 04-24-2013 at 01:50 PM
    Thanks for the input guys. I think my fermentation temps were around 63-65 degrees for the
    duration. I've put the carboy in the basement which is usually right around 58-60 degrees since
    I figure most...

  • Posted in thread: first time mead questions on 04-23-2013 at 08:57 PM
    Hey all, I started my first batch of mead on 3/2/13, just 15lbs local wildflower honey in 5
    gallons of water, d-47 and staggered nutrient addition. It's started to clear (I think) and I
    transferred it...

  • Posted in thread: Cough Syrup Taste? on 10-05-2012 at 05:22 PM
    I'm almost certain that sanitation was good. I added some yeast nutrient when I pitched as
    well...time will tell I guess!

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