Last Activity:03-02-2015 1:01 PM
Posted in thread: Carbonation mistake on my Russian imperial stout... on 08-12-2014 at 02:14 AM
It may carbonate...what yeast strain did you use? The higher alcohol content may make it a
little slower to carbonate, but if you've got an alcohol tolerant yeast strain it should be ok.
When you carb...
Posted in thread: Post-lagering bottle carbing on 03-19-2014 at 03:29 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 07:15 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 08:05 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 08:03 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 03:34 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 07:37 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 04:38 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 02:50 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 09:57 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