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08-02-2014 4:02 PM

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  • 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 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
    that's horrible...

  • 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.