Last Activity:11-15-2014 2:04 PM
Posted in thread: Brewing a lager "clone" with ale yeast on 07-27-2014 at 07:40 PM
Yeah I read that it ferments down to 1.008 so I'm letting it go another week before I cold
crash, I feel like it won't go lower than 1.012 but we'll see!Sent from my iPhone using Home
Posted in thread: Brewing a lager "clone" with ale yeast on 07-26-2014 at 05:28 PM
Figured this would be a good place for advice since the thread was recently active. I made an
Ale-Toberfest with Nottingham and was wondering about my attenuation. 75% Vienna 20% dark
Munich and 5% Me...
Posted in thread: Kentucky Breakfast Stout need help on 03-30-2014 at 08:33 PM
I am brewing a big breakfast stout similar and want to know if you felt that the mash temp of
155 was beneficial or too high? Mine was 155 also. I am pitching S-04 instead of 05 and will be
aging it q...
Posted in thread: Question about First Wort Hop. on 11-17-2013 at 06:06 PM
What are the BIAB results of FWH? I just used 7.2 AA Kents in 3 gallons dry stout, but only an
ounce. I added them after I upped the temp and pulled the bag. Let it sit for 25 and started
the boil. Sm...
Posted in thread: Any homebrewers in SE Kentucky? on 07-03-2013 at 09:54 AM
I got some buddies around Morehead area, I think they moved to Mt. Sterling that have great
taste in beer. They agree there isn't a big enough market for it there. I relocated to Arizona
but I think t...
Posted in thread: Irish moss and wheat beer??? on 06-30-2013 at 03:09 AM
Just made a clone of a local wheat beer from where I went to college. I added the Irish Moss
and it seems to pull proteins to the bottom and clear if out a bit but I don't see how it would
Posted in thread: Hi from Phoenix on 06-25-2013 at 08:49 PM
Welcome fellow phoenix brewer! It's not easy with the high temperatures and suspect water, but
we make it happen! Yeah get that towel set up with a fan and find a way to keep the towel wet
and your te...
Posted in thread: Wort pitched at 88 on 06-17-2013 at 03:17 AM
I know, I know. I messed up. Here's the specifics. 2.5 gal batch in a 5 gal ferment bucket.
1.082 sg dark ipa (cda, whatever) I didn't have ice because the local place was out so I just
put my water i...
Posted in thread: Belgian Tripel/New Belgium Trippel BITTER?! on 06-09-2013 at 06:29 AM
I'm no expert, but to get used to the kind of Belgian candy-like sugar depth of flavor try
their spin on a "dubbel." It's called abbey ale. There are technical specifications that
categorize Belgian b...
Posted in thread: First brew tonight 6/8 on 06-09-2013 at 06:23 AM
Thanks for all the support guys! I used ice as a sort of shock chill and added the rest of the
water after. It pushed me closer to 5.2 gallons. ill mess with the website measurements later,
for now, a...