- Posts 25
Last Activity:05-23-2013 12:44 AM
Likes Given: 9
1 Likes on 1 Posts
Posted in thread: Finally, no more rushing through beer on 05-23-2013 at 04:11 AM
You know, for a UK website, albeit one that survives almost completely on tabloid journalism, I
would think that warm beer is not such a foreign concept!Ah well, maybe I'll buy a couple of
these for m...
Posted in thread: What are you drinking now? on 05-13-2013 at 02:10 AM
My Rice Wine flavored with pineapple coconut juice. That sounds great, I've wanted to give
homemade rice wine a go for a while now.Drinking an Anchor Steam right now. Had a craving for
Posted in thread: Priming sugar substitutes? on 05-12-2013 at 07:02 PM
Use the table sugar. I use table sugar to prime all my beers and for what they charge for 5oz
of it at homebrew shops I could buy a 2lb bag of the plain stuff at the grocery store instead.
Posted in thread: Favorite Brewery on 05-12-2013 at 06:49 PM
Are we talking beers or the actual building itself? My favorite brewery tour I've done was at
Allagash, the people there were very friendly, the tour was very informative, and man, their
barrel aging ...
Posted in thread: Johnson Temp Controller for Idiots (me) on 05-11-2013 at 02:10 AM
Came across thread and was having same questions, could you elaborate on the fridge in the
garage scenario?? I have that set-up( creating), and have a side by side fridge/freezer, if i
understand you ...
Posted in thread: Conan Yeast, watery mouthfeel on 05-11-2013 at 01:09 AM
I used the following for an 8 gallon batch:13 lbs. 2 row2 lb. Munich 10L (for maltiness)1 lb.
crystal 20.70 lb. terrified wheatMashed at 1519 oz of Amarillo, Simcoe, Cascade, Citra, and
chinook to 47 ...
Posted in thread: Conan Yeast, watery mouthfeel on 05-10-2013 at 07:12 PM
Conan can be a tough cookie when it comes to nailing your FG, I've read reports of anywhere
from 78% to your 88% attenuation depending on the generation. Sounds like you got a
young'un!What was your r...
Posted in thread: Advice on adding nuts to beer? on 11-16-2012 at 10:56 PM
Yeah, BYO did an article a few issues ago. For their pecan doppelbock recipe it calls for
oven-roasting them at 350 for 5-10 minutes then crushing them and adding to the mash. I'm sure
there are many ...
Posted in thread: Jim Koch: Craft beer bubble near "popping point" on 11-16-2012 at 09:21 PM
(and why it is that if beer with Caffeine is legal why hasn't a large company like redbull or
monster already merged with BMC to meet this market, I'm sure it would be substantial)Look what
Posted in thread: What temp. do you need to keep beer at? on 10-03-2012 at 09:46 PM
If that's where you're planning to ferment, then it's not really a good idea. 40 degrees is way
too low for any ale yeast to ferment at, and even lager yeasts would struggle at that
temperature. The y...
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