VIEW MY

srmarcondes

Gift Premium Subscription To srmarcondes

Join Date:

09-08-2012

Last Activity:

05-10-2014 12:26 PM

Likes Given: 2

3 Likes on 3 Posts 

LATEST ACTIVITY

  • Posted in thread: Wyeast 1762 Belgian Abbey II Attenuation on 05-03-2013 at 12:41 PM
    it's in the secondary... will see... in hindsight i think i should not have used 3g of cardamon
    seeds...

  • Posted in thread: Secondary fermentation vs. maturation time on 04-18-2013 at 12:08 PM
    I'm sorta on that track right now: in addition to the Saison and Nut Brown, I also brewed a
    Dead Guy Ale clone and a Porter all in the span of 2 weeks. I'm also researching more recipes
    to move on so ...

  • Posted in thread: Secondary fermentation vs. maturation time on 04-16-2013 at 11:38 PM
    You should get a pipeline going... That way you won't be tempted to drink too soon, because
    there will be plenty around.... I got 7 batches since early March... still working on the first
    one...

  • Posted in thread: Secondary fermentation vs. maturation time on 04-16-2013 at 06:16 PM
    If you wait long enough you can taste a difference in some beers... Also the advantage of bulk
    conditioning is that more yeast and other stuff that may still be floating will precipitate. I
    really lik...

  • Posted in thread: Mashing Question on 04-16-2013 at 12:46 AM
    Start at about 1-1.5 quarts per lbs... There are different schools of thought here... Some will
    say thin or thicker is better.... In my experience thinner, more water, is easier to stir and
    temperatur...

  • Posted in thread: Wyeast 1762 Belgian Abbey II Attenuation on 04-14-2013 at 02:34 PM
    Thanks for the update!I just learned that the 'attenuation problem' I had was using the
    refractometer properly... lesson learned

  • Posted in thread: Mash In A Bucket system on 04-14-2013 at 01:18 PM
    ok,- I got a video of my system here: sorry for the Portuguese...[ame] 2 cents here:- in my
    (limited) experience, you want to mash relatively thin here. You are pumping the water and if
    it's too thic...

  • Posted in thread: Mash In A Bucket system on 04-13-2013 at 01:11 AM
    just realized you had answered my question before...soory for that... :o i will try batch
    sparging tomorrow and i will let it recirculate another 30 min or so with the sparge water..
    hopefully efficie...

  • Posted in thread: Mash In A Bucket system on 04-13-2013 at 12:57 AM
    I got something similar, but my efficiency has been quite poor, in the 50's... how do you
    sparge out of there?

  • Posted in thread: Wyeast 1762 Belgian Abbey II Attenuation on 04-11-2013 at 04:39 PM
    what's the outcome here Ryan? any developments? I'm brewing with this yeast on Sat and was
    curious to know what happened...

0 COMMENTS
POST A COMMENT