Last Activity:04-06-2010 9:48 PM
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Posted in thread: Turkey Fryer Oil? on 12-31-2009 at 06:33 PM
I've used oil that old and didn't have any problems. Give it a whiff to see if it's turned, but
you should be fine.
Posted in thread: Why does protein rest affect saccharification times? on 03-12-2009 at 03:01 PM
I'd imagine a lot of the recipes you see like that have a reduced saccarification time just to
save time. If you're using fully modified malt you shouldn't need more than about 30 minutes to
get full ...
Posted in thread: clarifying some AG brewing... on 03-12-2009 at 02:58 PM
You shouldn't need step 5 at all. That'll just add time to an already long brew day. I'm not
sure what you mean in step 7, that's where your vorlauf should go. Just drain wort slowly and
replace it on...
Posted in thread: I need a LONG aging beer! on 12-19-2008 at 02:59 PM
Anything over 1.100 should age pretty well. I did a RIS similar to Brewpastor's about a year
ago and it's just smoothed out quite nicely. If you feel up to it, a 1.1+ OG Golden Strong ale
would be ser...
Posted in thread: A Mexican food 'Brew Day Buffet'. on 12-19-2008 at 02:42 PM
Sounds like a great day. We've got a smoker out back that frequently sees a couple of pork
butts or a brisket on brewday. I brew outdoors, so cooking is still a possibility, but barbecue
is the prefer...
Posted in thread: how cold is too cold-crashing on 12-18-2008 at 03:37 PM
24 is probably too cold. The only time that kind of temperature would come into play is if you
were making an Eisbock (awesome stuff). I'd imagine it would fall out quite nicely, but the
yeast would, ...
Posted in thread: Explain your handle / De construct your avatar on 12-18-2008 at 03:22 PM
Well, I enjoy cycling (road, mountain, Motorcycling now, whatever) and I'm studying to be an
engineer (very soon now). Pretty self-explanatory.
Posted in thread: Grain crush on 12-08-2008 at 03:54 PM
You may get a bit of astringency, but unless you had a pound or more of grain in there you
shouldn't have any problems with that. For clarity, I've always vorlaufed, it seems to be the
best way to do ...
Posted in thread: Hot beer, hot weather on 06-05-2008 at 10:14 PM
While the pre-chiller is likely your best option another route would be to make a Saison. They
will ferment up around 90-100 and so wouldn't mind a warm pitch.
Posted in thread: How should I use american oak chips in a Barley Wine? on 06-05-2008 at 10:12 PM
Honestly, I'd just rinse them of with some boiled water and toss them in secondary, then let it
all sit for a month or so. Give it your trust and it'll give you some tasty beer.