Last Activity:09-16-2013 4:58 PM
1 Likes on 1 Posts
Posted in thread: Thinking of making a nelson sauvin ipa on 02-11-2013 at 11:38 PM
Just brewed an IPA with lots of Nelson Sauvin this morning. I really love Alpine Brewing's
Nelson IPA, it doesn't really make it out of San Diego but if you get a chance try it. 5.5
Gallon Batch9.5# 2...
Posted in thread: Doesn't quack like a duck. on 10-05-2012 at 09:48 PM
If anything I would call this recipe a Black Barleywine, Port Brewing in San Diego's Old
Viscosity was referred to as a Black Barleywine when the recipe was in development.
Posted in thread: funked quad??? on 01-24-2012 at 07:08 PM
So if I wait 2/3 a year before adding fruit what should I do to fill the headspace?In my
experience with brewing sours a bit of headspace is a good thing. I've got a Flanders Red with
18 months on jus...
Posted in thread: looking to get into brewing lambics on 01-23-2012 at 05:10 AM
I would personally nix the aged hops and used whatever you have around to 10 IBUS. After aging
it for a year you won't be able to tell the difference.It doesn't really matter what hop
varietal is used...
Posted in thread: Need help carbonating sours on 01-14-2012 at 05:06 PM
I follow the same procedures you do and have not had a problem with any of the 5 sours I've
bottled (high ABV clean beers is another story). I do like smokinghole's idea of rehydrating
the yeast in th...
Posted in thread: Wyeast 3763 and pinot noir on 10-01-2011 at 02:54 PM
I'd worry about the quality of the wine if it has been sitting in a container with oak for a
considerable period of time.Once open and exposed to oxygen wine can degrade quickly,
especially if its a s...
Posted in thread: My experience barrel aging on 04-19-2011 at 09:52 PM
Wineries do use bungs with a series of cut up oak staves suspended to them to add oak quickly
if the oak character from the barrel is spent. I think it would be easy to overdo it with this
Posted in thread: Killer wine strains? on 04-17-2011 at 10:26 PM
Thanks guys, couldn't find any info specifically on Red Star Montrachet but it sounds like most
wine yeasts available for homebrewers/winemakers are killer strains so I'll just stick with the
Posted in thread: Killer wine strains? on 04-14-2011 at 05:06 PM
I'm brewing a sour pretty quick, I plan on fermenting with a neutral strain probably S-04 and
various dregs both commercial and homebrew in the primary. In one of my recent sours I pitched
Posted in thread: Belgian Imperial Stout Help on 12-20-2010 at 08:29 PM
I had a similar thought a few months ago and brewed a RIS with WL 530 (I think the same strain
as yours) and added 1# of dark candi sugar after about 5 days when fermentation slowed. It's