Last Activity:12-02-2013 11:37 PM
Posted in thread: Belle Saison on 08-06-2013 at 05:53 AM
I am going to use this yeast tomorrow.Mashing 10# 2 row and 2# rye. (EKG hops)Anyone have
suggestions for mash temp for this grain bill and yeast?Thinking 150-152?Any thoughts are
Posted in thread: Frozen Lager..... on 04-08-2013 at 07:43 PM
Thanks @CUrchin! Very helpful.Glad I kept some yeast.I also split the batch up as well...Have a
single gallon in the back of my kitchen fridge and its perfect. Can grab the yeast easily from
Posted in thread: Frozen Lager..... on 04-08-2013 at 07:29 PM
Frost Brewed!Sadly more then a little 'frost' brewed.More like an 'ice house'
Posted in thread: Frozen Lager..... on 04-08-2013 at 07:21 PM
Thanks! I will let you know what happens once its defrosts. Used the wyeast bohemian yeast and
it fermented in 6 days so I thinks it's pretty strong to start....and I harvested / washed some
to use ag...
Posted in thread: Frozen Lager..... on 04-08-2013 at 06:47 PM
I'm sure I am not the first person who has had this happen but I froze my lager a week or so
into lagering. What do I do?I went away for work last week and returned last night to see a
frozen better b...
Posted in thread: What the WIT - White IPA on 11-08-2012 at 01:07 AM
Boiled for 15 min
Posted in thread: What the WIT - White IPA on 10-01-2012 at 04:22 AM
Mashed at 152Planning a other batch with all galaxy hops.(Sorry for the late response, have a
new little ine running around the house and less time to brew.)
Posted in thread: Ragtime India Brown Ale on 10-01-2012 at 04:19 AM
Special B.Really enjot this malt. Adds a lot of color and def notes of fruit.
Posted in thread: Left Hand 400 lb Monkey recipe? on 09-25-2012 at 04:08 AM
Hi guys,I had the honor of brewing a batch of 400lb with LH this summer and can tell you a
couple things about the beer.(Its also my fav ipa to date as it is a balance between hops and
malt that I hav...
Posted in thread: What the WIT - White IPA on 06-21-2012 at 03:27 AM
Its done and almost gone.Loved it and making another batch soon!I used 1056 as well and
thinking of doing 10g and splitting it with 1056 and a Wit yeast to compare.