syke0021

LATEST ACTIVITY

• Posted in thread: Bottle despite layering? on 11-10-2012 at 02:07 PM
  Pretty much what I figured. I'll go ahead with bottling today.

• Posted in thread: Bottle despite layering? on 11-10-2012 at 02:43 AM
  After eight weeks in secondary, I am about to bottle my Belgian Tripel. However, after moving
  the carboy, I noticed that there was layering(I believe the term is stratification) present.
  The top 2 gal...

• Posted in thread: Bottle despite layering? on 11-09-2012 at 10:41 PM
  After eight weeks in secondary, I am about to bottle my Belgian Tripel. However, after moving
  the carboy, I noticed that there was layering present. The top 2 gallons were slightly darker
  than the bot...

• Posted in thread: Imperial Pumpkin Pie Ale on 10-26-2012 at 01:15 AM
  I don't plan on kegging my batch because I want it to be easily transported during the
  holidays. I was planning on boiling my vanilla and spices along with my priming sugar as a
  precaution. I have som...

• Posted in thread: Imperial Pumpkin Pie Ale on 10-18-2012 at 02:27 AM
  Thanks for the advice. I had toyed with the idea of using a paint strainer bag in the past as a
  hop strainer, but have avoided it due to concerns about hop efficiency. It makes perfect sense
  for the p...

• Posted in thread: Imperial Pumpkin Pie Ale on 10-18-2012 at 02:26 AM
  Thanks for the advice. I had toyed with the idea of using a paint strainer bag in the past as a
  hop strainer, but have avoided it due to concerns about hop efficiency. It makes perfect sense
  for the p...

• Posted in thread: Imperial Pumpkin Pie Ale on 10-17-2012 at 10:31 PM
  I just made this again today. 5 gallon batch and I hit 85% efficiency for the first time ever.
  OG was 1.100 PA 13%. I'm hoping that it finishes around the 1.033 mark for a respectable and
  sweet 9%er. ...

• Posted in thread: Vigorous Fermentation = Lost Volume on 08-17-2012 at 02:49 AM
  I've been rocking the all grain brew for a few months and decided it was time to attempt a
  Barley Wine. I took several actions to increase attenuation, such as mashing at 149 degrees and
  building up t...

• Posted in thread: Pseudo Lagering a Maibock on 07-07-2012 at 01:15 AM
  Just tasted my maibock for the first time and was thrilled with the results! After two weeks in
  primary at 60 degrees, I cold conditioned at 34 degrees for 2 months. Great clarity, almost
  lager clear!...

• Posted in thread: Pseudo Lagering a Maibock on 04-09-2012 at 01:42 AM
  Going with the Kolsch. I think it will play up on the maltiness I am looking for in my Maibock.
  Thanks for the advice.