Last Activity:08-02-2014 11:02 AM
Likes Given: 2
6 Likes on 6 Posts
Posted in thread: BRY-97 and bottle carbing on 02-02-2014 at 11:28 PM
Hey guys!Has anyone here bottle-carbed beer with BRY-97? If so, how long has it taken for you
guys to get a properly carbonated brew? I searched and haven't found anything on the matter; it
seems to m...
Posted on Brewpub Review: Lagabiere, St-Jean-sur-Richelieu, Quebec in blogs on 01/24/2014
Posted in thread: Good spring brew on 01-18-2014 at 11:27 PM
I'd go for a saison or a maibock. Nothing says springtime to me like a Saison Dupont.
Posted in thread: So who's brewing this weekend? on 12-15-2013 at 02:35 PM
166120Don't think I'll be brewing today...
Posted in thread: How can I purposefully lose aroma? on 12-15-2013 at 02:18 PM
Letting them sit is the easiest way to let hop aromas fade, although it'll take anywhere from a
few weeks to a couple months, which I know doesn't solve your 4-day dilemma. Maybe you could
put a "do n...
Posted in thread: chunks in primary fermentation on 12-14-2013 at 03:28 PM
73 degrees is a bit hot to ferment a brown ale at I believe, but what you are seeing are flocs
of yeast and it is totally normal.
Posted in thread: Lagering a Dunkel on a Winter Porch? on 12-14-2013 at 03:21 PM
If you want to lager outside, I don't see a problem. If temps do dip into the sub-zero range,
take a sanitized slotted spoon and scoop the ice out - make an ice beer! No offense, but
Posted in thread: Stuff that Costco has that I can ferment? on 12-13-2013 at 12:52 PM
About honey. This is not a criticism about Costco, just a definition of honey. Honey must
contain some pollen to be considered actual honey. Currently (as of the date of this post)
there is no other w...
Posted in thread: Beers not Carbonating... on 12-13-2013 at 04:33 AM
As others have said, higher abv beers will take more time to carbonate. Put them in dark place
that maintains room temp throughout the day and forget about them for a couple of weeks.
Posted in thread: Man, I SCREWED UP... Advice? on 12-12-2013 at 11:47 PM
Is adding sugar (ph 7) all you did? It might have been enough to raise the ph a point, which
would make it ok for most yeast.