Last Activity: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 02:38 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 02:31 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 03:25 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 04:58 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 03:28 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 06:42 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 03:11 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 02:34 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 03:43 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 01:20 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 ...