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06-25-2011 2:04 PM


  • Michigan
  • Irish Stout
  • American Cream Ale
  • Blackberry Wine
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  • Posted in thread: Ye Olde Yeast Starters on 09-28-2010 at 11:16 PM a converted wine maker, who's had to toss batches before, my beer making adventures
    have always used yeast starters. However, the recommendation seems to be around here to pitch
    dry yeast into...

  • Posted in thread: Reydrating dr yeast on 09-05-2010 at 01:25 PM
    Can you direct pitch? Yes. Will you be fine? Usually.Are starters hard to make? No.First time
    you toss a five gallon batch because the fermentation didn't take off but something else did,
    you'll proba...

  • Posted in thread: Reydrating dr yeast on 09-05-2010 at 01:01 PM
    A little late to make a starter, but it's always recommended. 1. You know the yeast is alive
    and healthy. 2. You know that your yeast, and not something weird will overwhelm the brew.3.
    The brew will ...

  • Posted in thread: Help with Exploding Bottles on 09-05-2010 at 12:48 PM
    Also, check the wiki:

  • Posted in thread: Help with Exploding Bottles on 09-05-2010 at 12:41 PM
    Hmm. Grenades. My suggestion would be to get a face shield, leather gloves, open them all, and
    drink them immediately. Kidding aside, generally too much sugar in the prime, or it wasn't done
    brewing. ...

  • Posted in thread: The moment... on 09-05-2010 at 11:27 AM
    Realistically, so little brewing was done in the short period of time since you pitched that
    there are probably very few fusel alcohols formed (that's what gives it that light, hot, spicy
    taste). I ex...

  • Posted in thread: The moment... on 09-05-2010 at 02:20 AM
    Temps affect brews significantly. Wort Chillers help to bring the temps down faster, but don't
    get anxious and pitch at high temps. It'll impart a light, hot, spicy taste you won't want. No
    wort chill...

  • Posted in thread: Bottling question/problem on 07-09-2010 at 01:11 PM
    Ignore the kit directions. If you browse the forum, you'll see that over and over again, the
    best beer is made by leaving in the fermenter for at least 3 weeks, bottle, then let age in the
    bottle for ...

  • Posted in thread: Root on 07-08-2010 at 10:40 PM
    Never tried myself. The sweetening would be the issue. Depends on whether you are kegging or
    bottling.Easy to do with kegging; simple potassium sorbate (wine brew chemical) will kill the
    yeast. Brew t...

  • Posted in thread: Help with all grain recipe on 07-04-2010 at 04:54 PM
    Check your receipt, should list what they did.Quick and dirty guess, they converted the LME to
    roughly 9.5lbs of 2 row. Grain bill total is probably about 10.25 lbs, or so.Assuming usual
    equipment and...

If you're going to screw up; do so spectacularly. You'll learn more that way.

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