Last Activity:11-21-2013 8:10 PM
Likes Given: 35
216 Likes on 167 Posts
Posted in thread: Add during "late boil"??? on 10-09-2013 at 11:47 PM
That recipe is weird. I assumed you were talking about a 2 row based extract.Four ounces of
molasses will likely be fine. I've used a full bottle of the Brer Rabbit molasses, 12 ounces I
think, in a r...
Posted in thread: Add during "late boil"??? on 10-04-2013 at 11:57 PM
Some people add part of the extract late in the boil to keep the wort from darkening too much
over 60 minutes. Others believe it makes no difference. Most who do will give it ten minutes of
boil time ...
Posted in thread: Just racked my wine and airlick bubbling again..? on 10-04-2013 at 11:55 PM
Could just be off-gassing CO2, not something I would worry too much about at this point.
Posted in thread: Add during "late boil"??? on 10-04-2013 at 11:48 PM
Ten minutes before flameout.Is this a double post?!?!
Posted in thread: Add during "late boil"??? on 10-04-2013 at 11:47 PM
I'd add it about ten minutes before flameout.
Posted in thread: kegging on a cornelius without co2? on 10-02-2013 at 08:07 PM
You can do that, but it might be fine to just leave them for that amount of time. Did they just
finish fermenting? If it was a healthy fermentation I probably would be fine with leaving them
for a mon...
Posted in thread: heir hometowns to competing on 10-02-2013 at 08:02 PM
What an informative thread!!!
Posted in thread: LOOK at what I found!!!!! on 10-02-2013 at 06:15 PM
Bah, why do I never find sweet deals like this?!?!?Congrats on the first pressing!
Posted in thread: kegging on a cornelius without co2? on 10-02-2013 at 06:12 PM
If this will happen. How will it affect my beers?It just won't carbonate. I imagine some of the
CO2 will hang around in the headspace and even a leaky lid would be tight enough to keep
Posted in thread: Pressure increase overnight... on 10-02-2013 at 06:10 PM
Mine sometimes creep up a point or two as they sort of even out and then stabilize. I don't
think there's anything abnormal with what you're describing.