Last Activity:03-25-2014 6:13 AM
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Posted in thread: Cacao Nibs: How to prepare for secondary? on 01-12-2013 at 04:30 PM
When using vodka, do you dump the vodka into the brew as well? How much vodka do you use?I had
some great success with a bag of Cocoa Nibs purchased from a Sprouts grocery store. I just
dropped them i...
Posted in thread: Possible Fermentation Fail? on 01-11-2013 at 04:58 PM
To each his own. When providing free advice to new brewers, I personally encourage new brewers
to leave their beer in primary for a little longer period of time as opposed to a shorter
period of time,...
Posted in thread: first batch - "double nut" brown on 01-11-2013 at 03:55 PM
according to Clone Brews by Tess and Mark Szamatulski, they honey malt should give you some
nutty characteristics.According to the Brew Wiki, adding some Mild Ale Malt should work as
well. A dash of c...
Posted in thread: Possible Fermentation Fail? on 01-11-2013 at 03:12 PM
screw all the gushing and blowing up bottles mess! the beer will suck! pulling the beer off of
the yeast cake too soon or moving out of primary prematurely causes all sorts of off flavor
issues. the r...
Posted in thread: Possible Fermentation Fail? on 01-10-2013 at 05:42 AM
Don't worry. I bet you are just fine. I have been told that some low alcohol English Beers can
go from Boil to serving in a week.
Posted in thread: first batch - "double nut" brown on 01-10-2013 at 05:23 AM
Please post the recipe that you are using.Brown malt is not the same as Amber or Caramel. There
are some general descriptions here. careful adding chocolate malts as it is easy to go too
far and get...
Posted in thread: Wyeast yeast nutrient questions on 11-12-2012 at 08:38 PM
i always throw in at the end of boil with the irish moss. no clue if it does any good, but i
dunno if does any harm either. i sure do not taste flintstones in my beer, but i agree it
smells funny. i a...
Posted in thread: Stuck Fermentation? Bad Yeast? Bad technique? on 07-24-2012 at 07:54 AM
If it tastes great, drink it. there are many many reasons why it could be stuck. With out a lot
of information, it is difficult to guess why. Regardless, yes you can pitch another healthy
yeast on top...
Posted in thread: Troubleshooting all grain brew session on 06-20-2012 at 09:17 PM
You also dont need to or necessarily want to have a long wait during a batch sparge. You could
end up extracting tannins or end up with an astringent flavor if you sparge too long or hot. I
Posted in thread: Brewing other styles with cal common wyeast 2111 on 06-14-2012 at 06:11 PM
Any thoughts about brewing a brown ale with this yeast?Thanks.