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Join Date:

03-28-2013

Last Activity:

08-14-2014 3:12 AM

Likes Given: 13

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    ABOUT ME

  • Christophe
  • banana barley wine
  • Male
  • Single
  • North of the hipsters
  • WA

LATEST ACTIVITY

  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 06-07-2014 at 03:04 AM
    I did as g-star said, but I ramped up to 90F over the course of a week.

  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 06-05-2014 at 06:52 AM
    Brewed a SMASH saison with about 5% abv using 3724. Pitched at 80f and fermented at 90f and the
    beer went down to 1.004 in about 2 weeks. Left on yeast for another week and bottled. No esters
    or undes...

  • Posted in thread: FREE beer fridge (potential kegerator) in Mill Creek on 04-20-2014 at 02:59 PM
    Free beer/garage fridge in Mill Creek, WA. I'm moving out of state and cannot bring this fridge
    with me. It is probably 10-15 years old but works fine. Will keep beer at ~42f and freezer
    compartment a...

  • Posted in thread: Beer nuts in Anchorage on 04-12-2014 at 11:45 PM
    Thanks Jeff, I hope to make it to the brew-a-thon. My brewing gear (except for carboys) will
    still be in transit, so perhaps someone would be willing to split a batch, I'll gladly buy the
    malt.

  • Posted in thread: Beer nuts in Anchorage on 03-24-2014 at 05:59 PM
    I'm one month from moving to Anchorage and will be looking to find some like-minded folks to
    brew and enjoy beer with. I'll certainly check out the GNBC. I'd also be happy to bring brew
    gear/ingredien...

  • Posted in thread: Beer nuts in Anchorage on 03-24-2014 at 05:58 PM
    double post, sorry.

  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 03-20-2014 at 04:19 AM
    This thread is great, I just fermented my first beer with 3724 and I went from 1.047 to 1.008
    in 18 days by pitching at ~75F and bringing the fermentation temperature to 90 degrees a couple
    degrees at...

  • Posted in thread: Banana Wine on 03-17-2014 at 09:20 PM
    The peel also contains most of the amylase enzyme and will help convert the starches from the
    banana flesh if you do a mash. I mashed my chopped bananas with 2-row malt at 147 F for my
    banana-barley w...

  • Posted in thread: How to add permanent volume markings to a kettle (illustrated) on 03-05-2014 at 06:13 PM
    The newly exposed, etched stainless will become re-passivated after boiling wort or water and
    then the etching will not change change color or fade. The etching is both a chemical and
    physical process...

  • Posted in thread: Mango Habanero Wheat Ale on 03-05-2014 at 02:06 PM
    try washing the ripe mangoes with soap and water then cutting them up on a sanitized cutting
    board. Put the chunks in a zip-lock with a very small amount of properly-diluted star-san (~1
    oz) and squis...

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