Last Activity:05-23-2015 11:55 AM
Posted in thread: HBT BJCP comp winning Maibock on 01-11-2013 at 11:57 PM
Is there any advantage to boiling for 90 min when you are adding hops as 60? Will you get
better carmelization with that volume? Asking in pure ignorance.
Posted in thread: Tertiary needed for second yeast? on 07-10-2011 at 06:08 PM
For your Orval clone, let the Brett do it's thing in secondary for a few months before you
mess with it. If you bottle before it hits terminal gravity (post-Brett addition), be sure you
use very heav...
Posted in thread: Tertiary needed for second yeast? on 07-10-2011 at 12:38 PM
What do you want to accomplish with the second yeast addition? Is it to ferment more sugars
still present in the beer or just to bottle with?From some reading I've done, and talking with
the people at...
Posted in thread: Tertiary needed for second yeast? on 07-07-2011 at 06:10 PM
How long has it been in secondary? I wouldn't expect autolysis to be an issue within several
weeks or more from pitching unless it's a large batch.Not long. About 5 days. I'm not expecting
Posted in thread: Tertiary needed for second yeast? on 07-07-2011 at 05:26 PM
So I made a first time attempt at adding a second yeast strain to the secondary just after I
racked it for an Orval clone; it was racked about about week 3. While it appeared (I did not
take gravity m...
Posted in thread: Sweet tripel...need recs on 07-06-2011 at 12:10 PM
Hello All,A number of years ago I lived in Indianapolis and frequently the Brugge in Broad
Ripple. I highly recommend you try it, if you have not.The had a tripel there one time that was
sweeter and l...
Posted in thread: 2nd lager attempt on 11-23-2009 at 06:42 PM
I have been brewing ales for years, but this is only my second attempt at a lager. I am doing a
Kolsch, following a recipe from my local HBS. The recipe states to start in a primary at 68-ish
Posted in thread: Strong Phenol tasting Wit on 11-23-2009 at 12:27 PM
If the ambient temperature is 69 than the temperature of the wort/beer at fermentation may be
as much as 10 degrees higher. So it may have been as warm as 79F which causes more phenolic
compounds to b...
Posted in thread: Strong Phenol tasting Wit on 11-22-2009 at 10:06 PM
what temperature did you ferment at?I fermented mine around 66-68F, and the phenolic qualities
seem about right. With that said, I used 1/2oz of sweet orange peel and 1/2 oz of crushed
coriander with ...
Posted in thread: Strong Phenol tasting Wit on 11-22-2009 at 08:40 PM
How long did it stay in primary? How long has it been bottled/kegged?I made a wit with that
same strain and it took 6 weeks in the bottle before it became good, and another 2 weeks later
and it was gr...