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Last Activity:03-16-2013 3:07 PM
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Posted in thread: Conan Yeast Experiences on 04-29-2014 at 11:27 AM
I brewed a amped up Heady-ish Clone with OG 1.088 using the YeastBay Vermont Ale stain. After 8
days of fermenting, I'm at 1.012 (over 86% attenuation). I pitched a 2L starter, cold crashed
Posted in thread: Conan Yeast Experiences on 04-29-2014 at 11:20 AM
Live in Vermont and there is a lot of talk about Conan.I hear that it came from the Vermont Pub
and Brewery ( source local Guru).That the Alchemist uses the same strain for up to 16
Posted in thread: False bottom on 08-23-2011 at 02:46 AM
What is the diameter of this?
Posted in thread: 100 qt Aluminum Boil Pt on 08-23-2011 at 02:20 AM
I have mine built as a HLT and it works fine.
Posted in thread: Single tap tower with faucet. on 08-03-2011 at 03:05 AM
What size fittings does this take? I may be interested.
Posted in thread: Rochefort 8 clone (as close as you can get)! on 06-27-2011 at 12:47 AM
My original posting (recipe) has been brewed many times by me as is. This is the recipe as it
stands with no substitutions. As far as the end result, I've been home brewing for about 6
years now and I...
Posted in thread: Rochefort 8 clone (as close as you can get)! on 06-27-2011 at 12:16 AM
I think you mashed correctly IMO. BLAM has 90% apparent attenuation with an OG of 1.078 for
Rochefort 8 so that would be a FG of 1.0078 or roughly, 1.008. You're closer to the actual FG
than the origi...
Posted in thread: 25' Counter-Flow Chiller on 06-01-2011 at 02:30 AM
Had enough material to make two. Cleaned, leak-tested, and never used.25' Length x 3/8" OD
Copper Tubing.Hot-water garden hose for coolant.PVC Ball valve on water out to regulate coolant
Posted in thread: Rochefort 8 clone (as close as you can get)! on 05-31-2011 at 07:24 PM
very humble attempt using Marris otter, etc..Hopeville calculator.. Got the TG way down.. May
have mashed it a bit on the cool side and that I ground this fairly fine. The final product has
Posted in thread: Safale S-33 Experience on 05-10-2011 at 03:05 PM
This is a result your substrate, or wort mixture, that the yeast has metabolized. I have used
the S-33 many times and have not encountered this. It is either a result of a non-yeast related