- Posts 66
Last Activity:02-01-2017 2:13 AM
Likes Given: 1
1 Likes on 1 Posts
Posted in thread: Cherry types for a Kriek??? Please share your wisdom Kriek makers! on 06-11-2015 at 12:59 AM
I buy frozen 5 lb bags of sour cherries from Gordon's Food Service, if there is one near you
check them out. I have made Kreik and cherry wheat beers with them and have been very pleased.
Price is fai...
Posted in thread: Anyone ever used pineapple in a beer? on 04-29-2015 at 12:31 AM
I recently made a pineapple Saison using 4 small pineapples (about 5 lbs) that were cut up and
minced and added at secondary. It is excellent and the flavor blends well with saison.
Posted in thread: Beer in Italy? on 04-19-2015 at 10:38 PM
I have found some excellent beers in Italy and Rome has several top notch beer bars. Look for
Brewfist, great American style IPA's. In Rome best beer bars are Open Baladin, Bir and Fud, Ma
Che Siete V...
Posted in thread: HomeBrewTalk 2014 Big Giveaway on 02-15-2014 at 05:49 PM
Count me in, thank you!
Posted in thread: Primary in a Rye Whiskey Barrel on 04-08-2013 at 06:11 PM
I would not do the primary in the barrel, but would recommend using it for a short secondary.
The first use of a fresh barrel only takes a week or two in secondary, I taste every day to
make sure it i...
Posted in thread: Reusing a whisky barrel on 11-11-2012 at 06:59 PM
I have used two different rum barrels multiple times, in between batches I put a bottle of rum
in and rotate on a regular basis to keep the entire inside wet. The alcohol from the rum
is/should be ade...
Posted in thread: Help with barrel aging on 10-03-2012 at 12:23 PM
You can remove the bung by tapping softly on the sides with a hammer and slowly working it out.
Replace it with a drilled and sanitized #10 rubber plug and airlock. I use a non-drilled #10 in
Posted in thread: aging in a whisky barrel on 10-01-2012 at 04:21 AM
I would recommend tasting the beer after a week using a wine thief. The small barrels have a
very high surface area to volume ratio and do not need long aging. I have used two rum barrels
and the firs...
Posted in thread: yeast for a Munich Dunkel??? on 09-26-2012 at 05:02 AM
Try WLP838 Southern German Lager yeast. This is my go-to for Ofest, dunkels and German lagers,
Tastes great, ferments very clean and I have never had any diactyl problems. Gets even better
Posted in thread: sous vide on 09-05-2012 at 06:07 PM
Has anyone used a heatstick for sous vide?I have a 110v heatstick capable of boiling 5 gallons
of water (takes about an hour). I imagine I could plug it into my temp
controller.Thoughts?Also, how can ...