Last Activity:11-20-2015 8:31 PM
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...
Posted in thread: Rice Wine? on 03-02-2011 at 07:16 PM
I endorse Taylor-MadeAK's resources. I'm currently building my moto, having built up my Koji
culture over the weekend, surprisingly successfully, I might add. BTW, Taylor-Made, I just
posted a questio...