Last Activity:10-22-2014 6:29 PM
Likes Given: 1
Posted in thread: Saison Fermentation Questions on 04-30-2014 at 02:57 PM
Ok, thanks for the suggestions. When I add the sugar, should I just throw it in or should I
purge with CO2 and stir up the carboy to get it in suspension?
Posted in thread: Saison Fermentation Questions on 04-30-2014 at 01:20 PM
This is my first Saison. Started at 1.057 on the 18th with Wyeast 3724, it's down to 1.015
today, sitting at 90 degrees. I'm wondering if I should just let it go slowly, or throw in
Wyeast 3711. I sti...
Posted in thread: Temperature Controller - What do you want it to do? on 03-14-2014 at 01:56 PM
Hey guys, my buddy is building me a temperature controller for my fermentation chamber
(freezer), and it's pretty slick so far. He wanted to know what features and options he could
add to it to make i...
Posted in thread: Acetaldehyde problems on 09-17-2013 at 05:55 PM
I was using an auto-siphon and a tube connected. I just got a new siphon and tube to isolate
that out of the issue.I was not storing the yeast since I was going directly from the carboy,
to my mason j...
Posted in thread: Acetaldehyde problems on 09-17-2013 at 05:24 PM
Yes, I have had other people taste it and they agreed. It's pretty strong.Not sure where the
contamination could be coming from. Can you get a contamination in your CO2 lines?
Posted in thread: Acetaldehyde problems on 09-17-2013 at 02:24 PM
Using Wyeast 1056 with a 2L starter on the first beer. Then washed the yeast and pitched for
the second beer. Then washed that one and pitched into the other two that I brewed at the same
Posted in thread: Acetaldehyde problems on 09-17-2013 at 01:39 PM
I continue to have acetaldehyde flavors and aroma in my beers. I am trying to figure out where
I am getting this off flavor from. I thought I was racking the beer off the yeast to early, so
I let it s...
Posted in thread: Re-pitch onto yeast cake questions on 07-08-2013 at 03:48 PM
I have not been able to find any answer on here or by listening to the brewing network. I want
to brew an American Pale Ale, then an American Amber Ale, and then an American Brown Ale. All
three will ...
Posted in thread: How do you fix a Lactobacillus infection? on 06-17-2013 at 08:13 PM
I have a Robust Porter that has been aging in a wine barrel for a few months. We took a taste
of it and it seems to have a lacto infection. It is cloudy, has that lacto flavor, and is a
Posted in thread: Barrel aging questions on 06-17-2013 at 01:45 PM
I have searched page after page on here and cannot find answers to my questions.I have a used
five gallon single malt whiskey barrel that I want to put my Barleywine in to pull out some
flavors. I kno...