Last Activity:12-23-2015 5:42 PM
Posted in thread: The Great Makgeolli Experiment on 12-23-2015 at 05:49 PM
Dear UndeadFredThat ratio is a rule of thumb. Slight deviations should not matter too much.
What is equally important are the rest of the process steps. Try to ferment cool around 65F if
you can.I def...
Posted in thread: Black Tuesday Clone - The Bruery on 08-21-2013 at 12:17 AM
I'm going to try again soon using the Bruery's tips: multiple staggered yeast pitches with
oxygenation, staggered fermentable and adjunct additions, and finishing with high-gravity
yeast. If it goes w...
Posted in thread: priming sugar and alternate yeasts (Ginger Beer Plant) on 05-29-2013 at 10:51 PM
Hey, man, just stumbled across your post. I had a similar experience with my GBP recently. I
just got it, and had it in the fridge for 2 weeks before I had a chance to whip up a batch.
From what I've ...
Posted in thread: Portable Cask Serving Station Build on 03-26-2013 at 09:39 PM
I'm just checking in on your subsequent priming and serving iterations. Any more insight or
rules of thumb?
Posted in thread: The Great Makgeolli Experiment on 10-24-2012 at 06:17 PM
Just whipped up my first batch of this using your recipe. The only differences are the
following:- the "steamed rice" portion in my batch consists of 1/3 flaked wheat, also purchased
at the korean HK ...
Posted in thread: Black Tuesday Clone - The Bruery on 02-23-2012 at 11:28 PM
OP here.I still haven't found anything really on point. But, if I were to take a whack at it,
I'd make a nice imperial stout that I like, user a super high gravity yeast, and boost the
gravity with mu...
Posted in thread: Old Ale: 100% Brett L or Ringwood Ale + Brett L? on 11-04-2011 at 05:28 PM
It's probably too late, but I've been researching the same thing. I think you're best bet would
be to go with brett. C. if you're going traditional. It's on the milder end of the brett. funk
Posted in thread: Agave Wine recipe?? on 03-02-2011 at 11:25 PM
I think my approach to agave as an ingredient would be to go down either the mead or the
Posted in thread: Sake "rice wine" question - short term storage of Kome Koji on 03-02-2011 at 10:01 PM
OK, that's good to know. I'm just being excessively cautious. Microbio in college made me just
pretty much assume that bacilli are everywhere. Thanks for the support. BTW, I used your online
Posted in thread: Sake "rice wine" question - short term storage of Kome Koji on 03-02-2011 at 09:36 PM
Great, thank you for the tips. I think I'll just put mine in the freezer for now, if only for
an abundance of caution on my first attempt. I'm going for a more natural lactic acid effect
rather than a...