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Join Date:

07-21-2013

Last Activity:

03-21-2014 2:36 PM

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  • Posted in thread: Quaffable Irish Red (Extract) on 09-13-2013 at 08:03 PM
    Partial boil means that you don't boil the full wort volume. 5-6 gallons. Maybe up to 3
    gallons. The limiting factor that has to do with this, is the size of your brew kettle. Not
    everybody starting o...

  • Posted in thread: Quaffable Irish Red (Extract) on 09-09-2013 at 04:53 PM
    Either would be good. My choice would be the Irish ale yeast.So I have seen terms partial boil
    and full boil thrown around. What does that mean exactly?

  • Posted in thread: None More Black Vanilla Stout on 09-06-2013 at 06:11 PM
    How long has it been bottle conditioning? What does the "aftertaste" taste like?The coffee
    flavor is most likely from the black patent malt, but it could also be coming from the dark
    extract. Next tim...

  • Posted in thread: None More Black Vanilla Stout on 09-06-2013 at 05:50 PM
    Hmm I will let you know how my batch turns out beings that I am fermenting at the same temp. I
    did look back thru the thread and it seems you had fermentation issues, what was the final
    gravity of you...

  • Posted in thread: None More Black Vanilla Stout on 09-06-2013 at 05:33 PM
    What temp were you at?Not entirely sure what the temp in fermenter was. But my air conditioning
    is at 72. And it's under a vent. The door is closed and no sunlight enters.

  • Posted in thread: None More Black Vanilla Stout on 09-06-2013 at 05:07 PM
    So I opened my first beer with this recipe. And it is very good. A little too much coffee
    flavor for me. Any idea how I can reduce that flavor? I also had some fermentation temp
    problems so there is t...

  • Posted in thread: None More Black Vanilla Stout on 08-11-2013 at 05:14 PM
    In the future I would recommend not doing that. The yeast clean up after themselves, which can
    take care of any off-flavors that may have been created during primary. This is especially a
    concern if y...

  • Posted in thread: None More Black Vanilla Stout on 08-05-2013 at 11:14 PM
    I've used both and in my opinion the Madagascar have a much better flavor! If you can get good
    quality Madagascar beans, spend an extra couple bucks and get 'em.Where do you get the
    Madagascar?

  • Posted in thread: None More Black Vanilla Stout on 08-05-2013 at 08:20 PM
    It will turn out just fine, and unless you did a side-by-side comparison to one that you let
    sit a little longer...you probably wouldn't be able to tell a difference.I was just giving
    suggestions for ...

  • Posted in thread: None More Black Vanilla Stout on 08-05-2013 at 06:47 PM
    There is yeast "activity" all the time...even if that isn't reflected in your samples. Also, at
    1.030 the yeast were most likely still eating sugar, albeit slower than I would expect.
    Pitching another...

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