- Posts 5
Last Activity:05-25-2013 8:52 AM
Posted in thread: High Gravity + Hop Late Additions = Really Necessary? on 04-15-2013 at 03:45 PM
If you're doing a secondary, and especially if you're bottling, be very wary of introducing
oxygen into the beer. Oxygen is definitely the enemy of long-term hop flavor stability
Posted in thread: I forgot to turn off the heat & it fermented at 86°F/30°C, what to do now? on 10-09-2012 at 03:49 PM
Don't forget that you could wait until the week before you decide to finally bottle to dry hop.
That way, even though it may be awhile before you get to drink the beer, it will still have a
Posted in thread: Giant headache with my first all grain brew on 07-12-2012 at 03:24 PM
I definitely agree with those above me and will add this - Beersmith will work much better for
you if you create a custom equipment profile (because your system is unique, as is mine, and
Posted in thread: Wyeast 1275 Thames Valley Alcohol Tolerance on 10-16-2011 at 06:54 PM
I haven't; but I do try to read a lot of posts here and at other forums. I'm fairly new to
brewing (since June of this year, done about seven batches myself and then some with my brew
buddy); but I tr...
Posted in thread: Wyeast 1275 Thames Valley Alcohol Tolerance on 10-14-2011 at 07:25 PM
It seems to me that if you really wanted the flavor/character imparted by 1275, you could start
fermenting with that and finish with something fairly neutral with a higher alcohol tolerance.
- natural conditioning/carbonating in a keg
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