staggerlee

LATEST ACTIVITY

• Posted in thread: Results from juice, yeast and sugar experiments on 11-04-2012 at 04:05 PM
  I just split a batch of scrumpy into 3 carboys & fermented with different yeasts at ambient
  temperature of 13ºC.Wyeast 2565 - fermented quickly, tastes "rough" when crashed at 1.010. Will
  probably hav...

• Posted in thread: WLP570 Belgian Golden Ale on 10-29-2012 at 03:30 AM
  Currently having a beyotch of a time trying to get this one to floc out. Cold crashing got it
  to stratify a bit, but the only "clear" part of the beer after more than a week at 4ºC is the
  top 2 inches...

• Posted in thread: Corona Mill Users -Evaluate my 1st Crush on 08-17-2011 at 12:22 AM
  A different perspective: the water I brew with is highly alkaline and crushing looser seems to
  have helped me avoid excess tannic character in my beers. If the OP is in a high-pH area I'd
  say stay whe...

• Posted in thread: Special-B in cider? on 08-16-2011 at 06:52 PM
  I love Special B and I love cider - I'll be trying this when the neighbourhood apples are
  ready! Thanks for the idea.

• Posted in thread: Orange Kolsch (AG/EX) on 03-30-2011 at 03:44 PM
  OK, brewing this on Saturday. SWMBO and I are both excited about it. Planning to use Wyeast
  2565 (for flavour it blows 1056 away in my books and I have a full pipeline so I don't mind the
  extra waitin...

• Posted in thread: How many gallons of Brandon O's Graff have been made? on 03-03-2011 at 11:08 PM
  Total of 1769 now.

• Posted in thread: Berliner Scheisse on 02-24-2011 at 03:27 PM
  V. funny thread title. Time heals most beers.

• Posted in thread: My son tossed a lego in the beer is it done? on 02-23-2011 at 10:12 PM
  There goes your Reinheitsgebot rating.

• Posted in thread: Orange Kolsch (AG/EX) on 02-20-2011 at 03:33 AM
  I can't get honey malt locally at the moment. Is there anything I can substitute?

• Posted in thread: 1028 London or 1056 American for a Porter... on 02-20-2011 at 01:36 AM
  I've recently taken to splitting my batches in half and fermenting with two different yeasts
  under identical conditions. When I get home on Monday night the first such batch (a porter
  split between 10...