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Join Date:

02-15-2012

Last Activity:

12-09-2012 6:32 PM

    ABOUT ME

  • AHB Blue Moon Clone PM
  • Surly Bender PM
  • Caribou Slobber
  • Single
  • YANKTON
  • SD

LATEST ACTIVITY

  • Posted in thread: Man, I love Apfelwein on 03-23-2012 at 11:43 PM
    By adding the dry yeast to an already active fermentation you provided nucleation sites for the
    CO2 that was dissolved in the mixture. This instantly enabled the CO2 to form bubbles which led
    to what ...

  • Posted in thread: Man, I love Apfelwein on 03-22-2012 at 04:48 AM
    My 5 gallon batch fermented very strongly for 5 days and then it quickly slowed down. Just for
    good measure, I decided to toss 1/2 teaspoon extra of Montrachet dry yeast into my 5 gallon
    carboy of apf...

  • Posted in thread: Man, I love Apfelwein on 03-11-2012 at 05:42 AM
    Alcoholic koolaid wooo hoooo! I just started 3 one-gallon batches as an experiment. 1) With
    corn sugar and Nottingham ale yeast. 2) With corn sugar and Montrachet yeast (Ed Wort's
    original recipe). An...

  • Posted in thread: Man, I love Apfelwein on 02-24-2012 at 01:36 AM
    Alcoholic koolaid wooo hoooo! I just started 3 one-gallon batches as an experiment. 1) With
    corn sugar and Nottingham ale yeast. 2) With corn sugar and Montrachet yeast (Ed Wort's
    original recipe). An...

  • Posted in thread: Nottingham vs Safale S04 vs Coopers Yeast (Which is best to prevent yeast bite) on 02-16-2012 at 05:31 AM
    Does it taste like classic "extract twang"? Burnt sugars are unfermenatable and can cause
    undesireable flavors. This problem may be due to over-cooking DME/LME, which has already been
    processed with a...

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Brewing is too a sport damn it!
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