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11-27-2015 5:14 PM

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  • Posted in thread: INISBC 003 Colorado IPA Yeast on 11-27-2015 at 05:30 PM
    Well they list their attenuation range on the site as being a little lower than chico, but it
    looks like yours went pretty dry. It's a pretty well rounded flavor profile in general, you'll
    have to let...

  • Posted in thread: Rogue's Beard Beer has been One-Upped! on 11-27-2015 at 05:13 PM
    this week, a brave woman made headlines when she took her vagina into her own hands and
    decided to see if she could make bread out of the yeast she found within. Good news: she could!
    Better news: s...

  • Posted in thread: Pitching Lacto on 11-27-2015 at 05:03 PM
    I have had luck with lacto delbruckii souring my beer. It took about 6 months, and 4 IBU's, but
    it did the trick. I also made a 2L starter for it. If you want good souring, hold your wort at
    100 degre...

  • Posted in thread: Pitching Lacto on 11-25-2015 at 04:53 AM
    I would aerate for neither. Pitch the lacto, hold at 100 for a couple days, cool, then pitch
    yeast. I've had good luck doing it this way. Something about aerating a few days later does not
    sound good ...

  • Posted in thread: Great Divide Colette Saison Yeast? on 11-25-2015 at 03:57 AM
    Hey, any updates on this? I had my first colette in a year, and forgot how great this beer is.

  • Posted in thread: Adjusting water profile w/o all the relevant data on 11-25-2015 at 03:37 AM
    I bet if you email them they will tell you. I would imagine they have the info.

  • Posted in thread: Can alkaline fruit be used to counter sourness? on 11-25-2015 at 03:34 AM
    How would I get that horsey/barnyard flavour though? Do all brett yeasts create tartness?The
    two I was looking at was the WLP653 Brett lambicus which has 'intense brett character' and
    WYeast 3726 Farm...

  • Posted in thread: Cottage House Saison on 11-24-2015 at 03:00 PM
    Well I brewed this yesterday...Accidentally dropped half of the grain on the dirty garage floor
    when stirring it into my mash. I was pissed so I just used my hands and started picking it up
    off the gr...

  • Posted in thread: Experiences with different saison yeast blends on 11-23-2015 at 03:34 PM
    I'm accustomed to mashing low for saisons, and adding sugar. Once we start getting into saison
    season again, I'm going to try a saison with 3711, and mashing at 156 or so, just to see what

  • Posted in thread: Rubystreet Brewing Systems on 11-23-2015 at 12:24 AM
    I just brewed on a ruby street stand on Friday at the Factotum brewery for the first time. It
    was great, nice high power burners, super sturdy, definately a high quality stand.


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