Last Activity:12-11-2013 1:47 PM
Posted in thread: Cider start with real crabs? on 09-21-2013 at 11:57 PM
Make sure you don't use a store bought juice that contains Potassium Sorbate or it will not
ferment. Campden is what I use to kill off anything in my pressed cider, 1 tablet per gallon in
the juice an...
Posted in thread: Wyeast 3724 Temp Profile on 07-31-2013 at 05:47 PM
I've done 3 brews with this yeast over the last couple of months. I cool to 70-72 then pitch,
as fermentation kicks off it naturally rises to 74-76 for the first day or two and from there I
make sure ...
Posted in thread: Official Broken Hydrometer Count on 07-21-2013 at 05:20 PM
Still using my first hydrometer from when I started brewing. 1997. :rockin:Dang, and I thought
maybe I was special for still having my first hyrdrometer from 2001.
Posted in thread: Wyeast Ringwood on 06-08-2013 at 05:00 PM
I've been doing some experimenting with Ringwood over the last year. For the D Rest I have had
good success with 2 approaches: [*]In the Primary raise the temperature 6-8 degrees when
fermentation is ...
Posted in thread: Identifying Marks on Bottles for Competition - Deschutes on 12-11-2012 at 11:01 PM
Thanks for the replies. Asking is clearly the best way to know what will be allowed. But I'm
bottling stuff in general for competitions in the future, not a specific one. So unfortunately
I can't just...
Posted in thread: Identifying Marks on Bottles for Competition - Deschutes on 12-11-2012 at 06:46 PM
I have a lot of empty Deschutes bottles that have some hops imprinted in the glass around the
neck. Does anyone know if these would be considered "unidentifiable" marks and OK for
submitting into BJCP...
Posted in thread: Suggestions for a 80-90% Granny Smith Blend? on 10-14-2012 at 04:51 PM
Thanks for the ideas, I'll see what I can find in the stores.
Posted in thread: Suggestions for a 80-90% Granny Smith Blend? on 10-13-2012 at 05:44 PM
I'll be making a cider from primarily Granny Smith apples as I can get a good deal on a couple
of bushels locally. I'm looking for a tart, dry cider and I plan on splitting my batch using
WY4736 for h...
Posted in thread: 2009 Dechutes Jubelale on 08-29-2012 at 02:39 AM
Here's what I did last year, very close but not exactly what you see earlier in this thread. I
wanted to use Wyeast 1187 but the smack pack was old and didn't start, went English with WLP013
Posted in thread: Men's Journal - Top American Craft Beers on 02-15-2012 at 02:48 AM
I split my last batch of Oatmeal Stout between my normal Scottish Ale yeast and the Wyeast
French Saison 3711. The saison yeast did some great things with that big stout. I will
definitely do it again...