Last Activity:02-04-2016 4:27 AM
3 Likes on 3 Posts
Posted in thread: 100% Brett lambicus recipe suggestions on 01-30-2016 at 01:15 PM
A little late, but I did an all Brett L. Alt. It is great! Malty, stone fruit, and on the dryer
side. Quite the unique combo! 10/10... would recommend!Hpr89, you got a recipe for this?
Posted in thread: Belgian cork into champagne bottle on 01-24-2016 at 05:13 PM
Not all champagne/sparkling wine bottles are created equal. I collect empties for beers. I had
some that seemed light so I weighed several. Mass ranged from 560 grams to over 900 grams. The
Posted in thread: 29mm Bell for Older Ferrari Agata Capper on 01-20-2016 at 08:51 PM
Male threaded Capper bell arrived from F.H. Steinbart and it fit my old capper perfectly. They
must have had these for a while, there was a little tarnish on the finish, but it is still
Posted in thread: 29mm Bell for Older Ferrari Agata Capper on 01-14-2016 at 09:24 PM
An image search showed these: I had found that Annapolis Home Brew picture before and phoned
them and they didn't really have a male thread one. Today I phoned fhsteinbart and they have
Posted in thread: 29mm Bell for Older Ferrari Agata Capper on 01-04-2016 at 09:25 PM
Looking for a male threaded bell also!
Posted in thread: Another sad stuck fermentation (3711 rescue?) on 01-04-2016 at 05:48 PM
If the 3944 doesn't work, try the 3711. It will not contribute much flavor at this point. I
used it to finish off a 1.100 BW which was stuck at 1.020. Took it down to 1.010, just where I
Posted in thread: Another sad stuck fermentation (3711 rescue?) on 01-04-2016 at 01:35 AM
Pulled the trigger and added a 3944 cake from 7 gallons of witbier to half of the barley wine.
There airlock has renewed activity, but it could be because I moved it to our slightly warmer
Posted in thread: Another sad stuck fermentation (3711 rescue?) on 01-03-2016 at 04:00 PM
According to Danstar CBC-1 is best used for refermentation purposes conducted preferably with
priming sugars such as dextrose.I suspect CBC-1 might have a tougher time with more complex
Posted in thread: Another sad stuck fermentation (3711 rescue?) on 01-03-2016 at 03:53 PM
I don't think a single starter of 3711 will do much of anything. I'd brew two more 5 gallon
ales and then put the stuck barleywine on the yeast cakes. That has always been a sure-fire,
never fail meth...
Posted in thread: Another sad stuck fermentation (3711 rescue?) on 01-03-2016 at 04:42 AM
I brewed 10 gals barley wine back near end of November (OG: 1.086). Pitched a s-04 yeast cake
from 5 gallon pale ale. Aerated well and it had a real slow start at 66 F. Heated to about 70 F
and after ...