Last Activity:04-04-2015 11:21 PM
Likes Given: 13
Posted in thread: Adding Sugar To Fermenter After 3 Weeks on 11-23-2014 at 02:44 PM
I just brewed a beer called The Number Eight. It is a belgian strong dark ale. OG 1.080. FG
1.010 after 3.5 weeks. Could I add 1 lb. Dark Belgian candi syrup to the fermenter now and have
it ferment m...
Posted in thread: Bottling Sour on 09-22-2014 at 11:08 PM
I have 4 gallons of sour beer that finished at 1.004. It's now at 68F. If I add some safale dry
yeast and 2.5oz corn sugar, what can I expect when bottling?Will I have a risk of bottle bombs
if I don'...
Posted in thread: Anyone use ECY20 before? on 04-22-2014 at 01:18 AM
Might have to!!! Thanks for the idea!
Posted in thread: Anyone use ECY20 before? on 04-20-2014 at 02:07 AM
Thanks all for your input. I was wondering if I should taste after 3 months. But after reading
all your comments, I know I am in it for the long haul. I just CAN'T WAIT to try my first 2
sour beers. I...
Posted in thread: Anyone use ECY20 before? on 04-16-2014 at 12:12 AM
How long did it take to sour? I have 2 brews going (5 gal ea) with it since January and just
wondering when I should start checking them. One is a Brown Ale and the other is a Tart of
Posted in thread: Gravity ABV Question on 03-02-2014 at 08:10 PM
Bummer! Thanks Calder. I will keep that in mind when adding fruit.
Posted in thread: Gravity ABV Question on 03-02-2014 at 12:40 AM
No I didn't take a reading right after adding the fruit. Bummer. So I guess I will never know
the actual ABV. That formula does make sense though. I will have to remember that the next time
I make a l...
Posted in thread: Gravity ABV Question on 03-01-2014 at 11:43 PM
So I brewed a barley wine last year and it ended at 1.095 OG. Then 3 weeks later the gravity
was 1.028 and I added 7.5# frozen (thawed) cherries and 4# dark sweet cherries (canned in syrup
Posted in thread: Later Fermentation Additions? on 02-27-2014 at 11:04 PM
In one of my brewing books, the author and owner of Dogfish Head will occasionally ferment a
strong beer to a somewhat low gravity (~1.030) and then add more sugars to the fermenter in the
form of syr...
Posted in thread: Ecy20 on 01-17-2014 at 12:40 AM
1. If I pitch ECY20 into a brown ale with no other yeast, what will it be? Saison? Sour brown?
2. If I use 1/2 the bottle of ECY20 without a starter and have a OG of 1.050 brown, will it