TipsySaint

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Join Date:

02-26-2010

Last Activity:

09-17-2014 8:23 AM

Likes Given: 28

1 Likes on 1 Posts 

    ABOUT ME

  • Mike Smith
  • American Home Brew Ass.
  • Bier De Garde (Scythe and Sickle Clone (maybe))
  • Oak Barrel Aged CiderrnImperial StoutrnMango Belgian Triple
  • Cranberry Braggot rnESBrnGinger Cider
  • Male
  • Single
  • Portland
  • Maine

LATEST ACTIVITY

  • Posted in thread: aging a brett beer on 09-17-2014 at 01:23 PM
    I'm doing something similar. I have a saison sitting in the primary still. SG is also 1.004 at
    the moment. I'm just waiting for a free evening to rack it to a secondary carboy and pitch the
    Brett. I'm...

  • Posted in thread: aging a brett beer on 09-16-2014 at 11:34 PM
    The Brett flavour will increase under pressure, in the bottle. You don't have to wait until
    there is enough Brett flavour in the fermentor. I would let it sit at 17-18C. I would try to
    avoid temps as...

  • Posted in thread: 5 gallon oak barrels? on 09-16-2014 at 11:33 PM
    anyone ever used a small barrel for aging sour beers?

  • Posted in thread: aging a brett beer on 09-16-2014 at 03:02 PM
    Ok so I should let it sit in the same carboy it fermented in until 1. the gravity is stable2.
    2-3 months has passed3. the flavor is right about where I want itAfter those conditions are
    met, it's safe...

  • Posted in thread: aging a brett beer on 09-15-2014 at 04:44 PM
    I just finished fermenting a saison with the yeast bays' saison brett blend. I am planning on
    aging for 3-6 months. Should I bulk age or bottle and let sit (once the gravity is stable that
    is)?

  • Posted in thread: Bottle Carb an 18% mead on 09-12-2014 at 07:05 PM
    found it, says up to 18%. I think i'll rehydrate dose and go.

  • Posted in thread: Bottle Carb an 18% mead on 09-12-2014 at 07:03 PM
    Poptarts, what do think is the upper end of 1118?

  • Posted in thread: Fermentation Profiles?? on 09-12-2014 at 07:02 PM
    Also in sours it can be helpful to bretts, but i'm having problems finding a good reason to
    raise with standard ale yeast.....

  • Posted in thread: Fermentation Profiles?? on 09-12-2014 at 04:00 PM
    I've been brewing for awhile and I have a chest freezer that can both heat and cool and
    maintains a very precise temp range. Towards that end I've been wondering how you figure out
    fermentation profil...

  • Posted in thread: Bottle Carb an 18% mead on 09-12-2014 at 03:57 PM
    thanks, what is the best way to get the yeast evenly distributed?

Following Stats
FORUM SIGNATURE
Primary - Black Mushroom Amber Ale Secondary - Wallonia Saison Aging- Flanders Red 11 months in!, Pine Barrens Honey Mead, Brett Saison Bottled - Kegged - My Pipeline fell down!!!
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