Last Activity:05-22-2013 11:57 AM
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Posted in thread: Is Aging Necessary for a Belgian Golden Strong Ale? on 12-30-2012 at 02:43 AM
Oh, and BLaM indicates that many Belgian ales are "lagered" (cold conditioned) for a couple
weeks in the mid-50s after primary fermentation is complete.
Posted in thread: Is Aging Necessary for a Belgian Golden Strong Ale? on 12-30-2012 at 02:38 AM
I think people have a taste in their mind of what Duvel or Westmalle or _x_ name Belgian beer
tastes like. That taste, which to me is a soft, round, carmel hint thing that isn't malt or
yeast driven. ...
Posted in thread: Temp Controller question on 12-30-2012 at 12:58 AM
If you're desperate, I think you could leave the fridge on as normal and use a temp controller
and brew belt (or heat pad) to keep the fermentor exactly where you want it. For lagers this
might mean y...
Posted in thread: CO2 volumes for cider on 12-30-2012 at 12:41 AM
The British vs US beer carbonation is all about the style. As in, most British ales should have
relatively low carbonation than the ~2.5 volumes of CO2 appropriate for US ales and lagers or
3-4 vols f...
Posted in thread: Temperature question on 12-30-2012 at 12:33 AM
The STC-1000 two-stage temperature controller is only $25 (including shipping) on Ebay. SO much
cheaper than the Johnson and Ranco, so long as you print out a Celsius to Fahrenheit conversion
Posted in thread: Over fermentation on 12-29-2012 at 11:40 PM
another thought: what about saving some wort, after mashing/sparge, but before boil for
priming? Lets just say on a typical 5 gallon, all grain home brew; how much am I talking here?
Tried it once and...
Posted in thread: WOW beers! What are yours? on 12-28-2012 at 11:19 PM
I done a chinook IPA and a dry Irish stout that two of my pals loved. They loved them so Much
that they have now become brewers.Yeah... IPAs and stouts are the last beers I would recommend
to ease BMC...
Posted in thread: Over fermentation on 12-26-2012 at 11:30 PM
It sounds like your problem can be more-aptly described as over-carbonation. There are several
root causes here, but the basic gist is that there is too much simple sugar in your beer when
Posted in thread: WLP 530 vs 3787 Temp on 12-10-2012 at 02:31 AM
My question was mostly looking to determine why there is such a difference in ideal temperature
between the 2 yeasts, when they are apparently identical.SeanWell, they aren't exactly
Posted in thread: Fermentation temp question on 12-10-2012 at 02:27 AM
At this point, I recommend taking the fermentor out of the bath and allowing it warm up. This
will keep the yeast active a little bit longer, helping fully-attenuate your beer. Since
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