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05-15-2009 6:08 PM


  • Seattle, WA
  • Chai Cream Stout
  • Nothing
  • Anchor Steam Clone
    Sweet Blackberry Cider
  • 2 undrinkable, oxidized batches of beer :(
  • Male
  • Single


  • Posted in thread: Boil or vodka infusion on 11-26-2008 at 04:52 AM
    I bottled some chai cream stout last night and it only took 1 Tbsp of the extract to make a 5
    gallon batch smell like Chai. I had a couple pints and it was delicious. Now I just need to
    figure out wha...

  • Posted in thread: Sweet cider. on 11-26-2008 at 04:46 AM
    I thought it was pretty tasty a month in. Of course it gets better with time, but the ale yeast
    doesn't produce as many off- flavors and smells that need to age out as a cider or champagne
    yeast does.

  • Posted in thread: Completed my first all-grain brew this weekend with success.....I think on 11-18-2008 at 08:36 PM
    Next time, don't transfer if you think you FG is too high. You can kill your chance of
    completing fermentation by leaving most of your yeast behind in the primary. Just give it a
    swirl and put it in a...

  • Posted in thread: Caramel apple cider on 10-17-2008 at 11:53 PM
    I want to add the lactose at bottling like was mentioned in the first post. Would you use that
    instead of priming sugar? And would it be a direct replacement using the same quantity, or is
    the lactose...

  • Posted in thread: Ginger beer please! on 10-17-2008 at 11:48 PM
    You should stop using a juicer unless it's one you don't mind tossing. I have a friend who owns
    a restaurant and she has ruined many a juicer with ginger. The juice is pretty frickin caustic
    and will ...

  • Posted in thread: Sweet cider. on 10-17-2008 at 11:44 PM
    It doesn't always finish as sweet as 1.011, but the hefe yeast almost never drops too far below
    it. If you use "cider yeast" or champagne yeast, you are guaranteed a very dry end result. I
    don't sorba...

  • Posted in thread: 3 ruined batches. on 10-16-2008 at 03:55 PM
    Good call. After thinking it through, though, I'm pretty sure it's the bottling bucket. It's
    not getting contaminated until bottling time and I use all of the same equipment for my
    secondary transfer....

  • Posted in thread: 3 ruined batches. on 10-15-2008 at 10:38 PM
    Hmmm.... I wonder if it's the bottling bucket. My fermentors are all glass.

  • Posted in thread: 3 ruined batches. on 10-15-2008 at 07:50 PM
    What the hell? I have ruined 3 out of my last 5 batches. I have brewed about 25 batches
    previously and never had this problem. I don't know what is going on. This last batch, I was
    extremely careful w...

  • Posted in thread: Just one question before I go for my first cider! on 10-06-2008 at 01:13 AM
    The "Cider" yeasts aren't far off from dry white wine yeasts, right?The cider yeasts I have
    tried finish at or below 1.000 (very dry) and the hefe or sweet cider can finish out at 1.010
    or so (fairly ...