Last Activity:05-14-2014 9:43 AM
1 Likes on 1 Posts
Posted in thread: Fermentation Fridge in colder ambient temps on 03-03-2014 at 03:18 PM
That looks pretty interesting Sarcastro. Have you found that it works pretty well?Yes, I have
not had any issues. Combined with the Johnson Digital controller and my mini fridge, I can keep
it within ...
Posted in thread: Fermentation Fridge in colder ambient temps on 03-03-2014 at 03:00 PM
I ordered the below. It is a cheaper, and I feel more durable option to the ferm wrap. I
ordered 2 feet of the tape for my 6.5 gal carboys, and had them put it together. It was free
before, but now co...
Posted in thread: How long is too long? on 10-05-2012 at 09:08 PM
I would definitely bottle the Pale Ale first due to the nature of the beer and fading hops.
Posted in thread: Lager Starter on 06-21-2012 at 02:37 PM
If you arent in a rush, I would pickup a stir plate and a bigger starter container. I use 1
gallon jugs, because they are cheap. Here is a link for a good cheap stir plate. I bought mine
Posted in thread: Lager Starter on 06-16-2012 at 01:52 AM
Now that I think about it, you should probably decant no matter what if doing a lager at ale
temps. You don't want the off flavors messing up the balance especially in a lighter lager.
Posted in thread: Lager Starter on 06-16-2012 at 01:36 AM
You can ferment at normal ale temps, upper 60s. That is what I do. I find if you are going to
decant, it is better to let it ferment out. The yeast fall out faster. This is more important
when using a...
Posted in thread: No name beer or Clone? on 02-29-2012 at 03:45 PM
I like to come up w/recipes & name them. Isn't that what it's all about?That is what it is all
about for you. I think what it is all about is brewing what you want, which for some people may
Posted in thread: What kind of bugs are inside Jolly Pumpkin? on 11-01-2011 at 06:29 PM
I was once told a JP rep that they did not use pedio, just Lacto and Brett.
Posted in thread: Makeshift wild/sour beer? on 11-27-2010 at 12:31 PM
There is different kinds of sour, and vinegar/sour is a whole different beast. That type of
sour wont blend well with just anything. I would do a dark belgian beer, or a flanders red.
Posted in thread: RRBC Presentation on Wild Beers on 11-03-2010 at 06:02 PM
Here is a downloadable version.