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01-27-2011

Last Activity:

09-20-2016 7:08 PM

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  • Posted in thread: Combining Different Yeast Strains? on 09-20-2016 at 01:43 PM
    As the title suggests, I have a question about the potential benefits or problems of combining
    yeast strains. I am brewing a Graff/Apfelwein hybrid and have an idea. To 5 gallons of fresh
    pressed cide...

  • Posted in thread: Graff - High Fermentation Temp on 09-20-2016 at 12:20 PM
    I might have saved this one from becoming Vodka. So 12 hours after pitching, the wort was 79
    degrees. I threw a wet towel on it and pointed a fan on it and went to work.When I got home
    last night the ...

  • Posted in thread: Graff - High Fermentation Temp on 09-19-2016 at 03:33 PM
    Yeah I'm kind of bummed. I was able to score some local fresh pressed, unpasteurized cider
    ($$$$) and would be a bit upset if I didn't end up with good results.Fermentation is just
    getting underway so...

  • Posted in thread: Graff - High Fermentation Temp on 09-19-2016 at 03:16 PM
    So I've taken some time off from brewing as two kids have distracted me a little bit. Yesterday
    I shook the cobwebs off and decided to brew a batch of Graff.The temp in the house was 68
    degrees when I...

  • Posted in thread: Graff in Primary for Too Long??? on 05-13-2013 at 06:29 PM
    In the world of beer brewing, which I'm more familiar with....everything I'm reading indicates
    that when proper sanitary techniques are observed and quality yeast and ingredients are used it
    shouldn't...

  • Posted in thread: Graff in Primary for Too Long??? on 05-13-2013 at 05:48 PM
    Haven't racked it yet.....if I did it would be sitting in the secondary :D Just hanging out in
    the primary.

  • Posted in thread: Graff in Primary for Too Long??? on 05-13-2013 at 03:16 PM
    I've got my 4th batch of Graff sitting in the primary. Spring projects, general lazyness and
    other things have prevented me from bottling it. Generally I bottle after it sits in the
    primary for 3-4 we...

  • Posted in thread: Brewing a Porter onto an American Wheat Yeast Cake???!? on 03-13-2013 at 12:57 PM
    I've never pitched on top of a yeast cake before. I have an American Wheat extract batch going
    right now and will be ready to be bottled in a week. Would there be any benefit to tossing a
    darker beer ...

  • Posted in thread: ctive FerEffect of Temperature After Amenentation While in Primary? on 03-12-2013 at 03:21 PM
    I'm trying to be diligent on keeping my brew in the low to mid 60's while active fermentation
    is going (US-05). But after all yeast eat the sugars and take a nap....how crucial is the
    temperature cont...

  • Posted in thread: Pitched Dry Yeast Directly into COLD Wort....Problems??? on 03-12-2013 at 01:47 PM
    I figured. BTW, I had to look up what RDWHAHB means...and Thanks! LOL JK OMG. My yeasties
    usually kick off between 18-24 hours no matter if I pitch direct, rehydrate, or use a
    starter.As I'm refining ...

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