Last Activity:01-18-2013 10:24 AM
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Posted in thread: Hefe yeast on 06-07-2012 at 12:51 PM
If you're talking about the 1010, we went four weeks in primary (waiting for sulfur to clear
rather than an attempt at clearing the beer) and another 4 weeks in bottle.
Posted in thread: Hefe yeast on 06-06-2012 at 11:43 AM
Try 1010 - American Wheat. We're drinking this now, and it came out very close to the
Boulevard/Pyramid wheats. Fermented mid 60's, it kicked sulfur for a couple weeks in primary,
but once that subsid...
Posted in thread: Brewpubs That Suck on 06-01-2012 at 12:32 PM
Have you been to B.J.s off of I-35 and Heritage Trace Parkway? It's basically in Keller. I
haven't had the house beers yet, but they have a pretty amazing selection of craft and import
beers.BJ's and ...
Posted in thread: Bottling a Wee Heavy - Add yeast or is priming sugar enough? on 05-30-2012 at 06:46 PM
Hey guys,Haven't bottled any big beers yet, going to bottle this one after 6-8 months in
primary/secondary later this summer. Planning to let it bottle age for another couple months,
so not expecting ...
Posted in thread: NB Innkeeper Kit with West Yorkshire Yeast - Highly Recommended on 05-30-2012 at 11:05 AM
Our second batch is about to come out of primary, left it for 4 weeks this time to see where
that gets us. Not sure how it will turn out with other yeasts, but I'm becoming a real big fan
of the 1469....
Posted in thread: Wheat Ale Yeast on 05-24-2012 at 11:52 AM
1010 worked out really for us, but you probably wont get the esters that you're looking for
with the Belgian strain
Posted in thread: First wheat brew on 05-24-2012 at 10:57 AM
It should be fine. IME, the off flavors from heat come during primary, I havent really gotten
any from bottle aging too warm
Posted in thread: Gluhbier - Thoughts/Recommendations? on 05-22-2012 at 10:51 AM
I dont know about heating it, not sure how that would go with the carb but it might be worth a
Posted in thread: Gluhbier - Thoughts/Recommendations? on 05-16-2012 at 11:30 AM
Actually, this beer is coming around. Bottled in 22's, its mellowing quite nicely. We've been
sampling a bottle every couple months and its getting better. Should be a really nice cold
weather beer - ...
Posted in thread: Apricot Cake - Now what? on 04-17-2012 at 06:11 PM