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01-07-2013

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04-19-2014 5:10 PM

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  • Posted in thread: Trappist High Gravity yeast for MWS Noble Trappist kit on 05-06-2013 at 03:38 PM
    Thanks Sweetcell. I'll try raising temperatures earlier next time.The yeast was probably a
    month old, and I made a starter according to yeastcalc.com. I'd heard about intentionally
    under-pitching for ...

  • Posted in thread: Trappist High Gravity yeast for MWS Noble Trappist kit on 05-02-2013 at 03:31 PM
    I brewed Midwest Supplies Noble Trappist all-grain kit a week and a half ago, pitching a
    starter of Wyeast 3787 into oxygenated wort at 1.058 OG. Sample from yesterday showed SG at
    1.012, within finis...

  • Posted in thread: Stone Ruination Clone on 04-25-2013 at 04:25 PM
    I'm not familiar with beersmith, but what is your boil volume to top-off water volume?

  • Posted in thread: How to get the best hop aroma from flameout additions? on 04-23-2013 at 05:58 PM
    Thanks Homebrewhaha! I don't know how I missed that post.I'm guessing with Centennial hops, I'm
    focusing on Myrcene? So a hop stand at what, 140-145F?

  • Posted in thread: How to get the best hop aroma from flameout additions? on 04-23-2013 at 04:28 PM
    Regarding time/temperature, I've done two Stone Ruination clones so far, both utilizing a hop
    stand. On the first batch, I dropped the temp to 190F, then tossed in the 2oz of Centennial
    pellets, and s...

  • Posted in thread: Midwest Honey Porter help! on 04-19-2013 at 07:42 PM
    It actually seems kind of an odd choice for a porter IMHOI was thinking the same thing. Any
    idea as to why they would use cascade for their kit?

  • Posted in thread: Midwest Honey Porter help! on 04-18-2013 at 04:11 PM
    I just bottled my 8th batch, the all-grain Honey Porter kit from MWS. I followed the direction
    precisely for mash temps and hop additions, which included 1oz of Kent Goldings at 60min and
    1oz of Casca...

  • Posted in thread: Bottle necks breaking!?!? on 04-03-2013 at 03:34 PM
    I've broken a few bottles while capping, using the 'black beauty' wing capper. The trick is to
    just be gentle, and don't force it. I usually have to rotate bottles once or twice to get the
    capper to w...

  • Posted in thread: 2nd attempt on 03-11-2013 at 04:43 PM
    You mention fermenting at room temp.... what is that?My first two batches were fermented at
    room temps (68-72) because I didn't know any better, and both were sub-par. My next two
    batches, after learn...

  • Posted in thread: Boil volume on 03-09-2013 at 02:20 PM
    If the kits are designed to do a partial boil, then aren't the IBU's calculated for a higher
    gravity wort, so then doing a full boil would result in the IBU's being higher then the
    recipe?A full boil ...

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