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11-21-2012

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07-15-2014 4:46 PM

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  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 05-18-2014 at 12:04 PM
    In going to give the higher temp a try. I'll go to around 90 for a week to see what that does.I
    don't have CO2 but I'll rock the carboy a bit to get things stirred up.

  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 05-17-2014 at 02:09 PM
    What do you guys think, am I
    done?Day.........Temp............SG0.............80...............1.0649.............85........
    .........1.026 Temp increased to 8533............85...............1.01442......

  • Posted in thread: Lambic (BOS, 3rd BOS and Two Golds) on 01-28-2014 at 01:35 PM
    I brewed a batch of this about 14 months ago. I used the Wyeast Lambic blend and have not added
    any bottle dregs.I'm about ready to rack onto a couple pounds of sour cherries. My question is
    about the...

  • Posted in thread: Heady Topper Clone (BYO) on 12-08-2013 at 02:24 AM
    Thanks for the clarification, I got it now.The original post says "knockout" so that is where I
    got it from.

  • Posted in thread: Heady Topper Clone (BYO) on 12-07-2013 at 12:50 PM
    I'm planning to try this one for my next batch. I'll thinking of doing a 2.5 gal AG batch. This
    would be my first AG, right now I am doing 5 gal PM.I'm trying to understand the difference
    between knoc...

  • Posted in thread: Stille Nacht: Belgian Chocolate Stout on 10-20-2013 at 12:06 PM
    I was also thinking of doing a Belgian version of FBS. How did this turn out?

  • Posted in thread: BPA Recipe - Looking for Feedback. on 08-30-2013 at 03:31 PM
    I ended up not using the bullion. After reading about it being harsh and primarily used in dark
    beers I decided against it. I ended up using Bramling Cross. Bramling Cross has a similar
    description to...

  • Posted in thread: Pumpkin Recipe Feedback on 08-07-2013 at 12:59 AM
    Thanks motorneuron,I think I'm going to brew this on Sunday as is. I read the mad
    fermentationist tasting notes on the sour squash beer. He said spices are barely noticable. My
    ammounts are higher but...

  • Posted in thread: Pumpkin Recipe Feedback on 08-01-2013 at 02:11 AM
    Here is the Recipe I have so far:STATS:Original Gravity: 1.079Final Gravity: 1.022ABV
    (standard): 7.5%IBU (tinseth): 17.29FERMENTABLES:6 lb - Dry Malt Extract - Light (50%)1 lb -
    Dry Malt Extract - Li...

  • Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 03-29-2013 at 01:02 PM
    I'm looking to do an extract version. I've done AG to extract conversion before but I'm
    surprised by the steeping grains in extract version of this recipe. AG7.00 lb Pale Malt (2 Row)
    US (2.0 SRM)0.75...

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