Last Activity:11-27-2016 11:59 PM
Likes Given: 27
91 Likes on 74 Posts
Posted in thread: Styles of Beer You Just Can't Stand on 11-23-2016 at 06:23 AM
Spiced beers, pepper beers. Oaked stuff.
Posted in thread: Denny Conn's Wry Smile Rye IPA on 11-16-2016 at 12:12 AM
Thank you Denny!Unfortunately my fermentation chamber is an old refrigerator connected to a
temperature control thermometer and I don't have any equipment installed to heat the chamber
up, only to kic...
Posted in thread: Beer wars: Yuengling fights massive merger of Budweiser and Miller Lite brewers on 11-12-2016 at 09:39 PM
Cigar City was bought by Oskar Blues Brewery earlier this year...at least it wasn't sold to
InBev.Really? Excellent, I hope I can start getting cigar city beers here in Colorado.
Posted in thread: Wyeast 1469 - West Yorkshire on 10-22-2016 at 03:16 PM
Zombie thread! How would this yeast work in an American brown?
Posted in thread: Couple cider questions on 10-20-2016 at 03:24 AM
Excellent, thanks all. I think I'm going to go ahead with the pectic enzyme, then rack and try
to age out the sulfur. So what else, besides sorbate, will stabilize? Will cold crashing do the
Posted in thread: Couple cider questions on 10-19-2016 at 02:06 AM
Hey guys, been brewing a while and tried my hand at some cider this year. Had a few questions
on my ferment. Used nottingham yeast, fermented around 58, at lager pitch rates. Dosed with
Fermaid k and ...
Posted in thread: Conan Yeast Experiences on 10-06-2016 at 02:56 PM
What temps are you guys mashing at when the yeast quits at 1.020? Are you using any sugar at
Posted in thread: Watermelon Wheat on 10-05-2016 at 02:19 PM
A week on the fruit is good, then package.
Posted in thread: Drilling holeS in the side and front of chest freeer on 09-24-2016 at 01:52 AM
On my fridge, the door seals around the probe cable just fine. No fuss no muss.
Posted in thread: FG is too high on 2 different brews on 09-24-2016 at 01:48 AM
Sounds like your thermometer is junk. You could also try mashing lower and longer. I like to
mash a bit longer to help attenuation, like 90 minutes on beers I like dry. Short of that, you
could pitch ...