Last Activity:09-09-2012 10:40 AM
Posted in thread: high final gavity on 05-06-2012 at 06:55 PM
So you think I should just leave it and let it be thick and sweet?
Posted in thread: high final gavity on 05-06-2012 at 03:19 PM
My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem
was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about
Posted in thread: Trub city! on 04-29-2012 at 08:38 PM
I have had batches that look like that when I use oatmeal. but it will compact down when the
yeast falls out.
Posted in thread: first time kegging on 04-04-2011 at 09:09 PM
So BendBrewer are you saying if I take it off the CO2 at proper carb level then chill it before
serving the carb level should stay pretty close?
Posted in thread: first time kegging on 04-04-2011 at 09:07 PM
I hadn't thought about how chilling it when served will effect the carb level. Yes I will put
the keg on ice for serving so I will have to find a middle ground.
Posted in thread: first time kegging on 04-04-2011 at 08:51 PM
Thank you for explaining that. So after a week or so I could take a sample, if it has enough
carbonation I can then disconnect the CO2 and it should stay at that carbonation level?
Posted in thread: first time kegging on 04-04-2011 at 08:40 PM
I kegged for the first time. It is a dry hopped Pale. I don't have a fridge to put it in but I
have a small cellar that stays at 50 F. I need this beer carbed in three weeks. I have looked
at this cha...
Posted in thread: Portland, OR on 01-28-2011 at 08:26 AM
There is a small shop in North Portland called Homebrew Exchange. They have fair prices not an
giant selection, but they are open Sundays and are very friendly and helpful even when I have
my 4 year o...
Posted in thread: Portland Area Brewpubs on 01-28-2011 at 08:03 AM
No one has mentioned the Bridgeport brewpubs they are similar to others out there but they
always have a couple casked conditioned beers. I also really like the Moon and Six Pence. The
Horse Brass is ...
Posted in thread: Critique my double pale ale recipe on 01-12-2011 at 08:38 AM
I would add some crystal malt and keep the extract all light instead of half amber. Also be
ready with a blowoff tube 14lb. of LME is a lot.