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12-26-2012 6:34 PM

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  • Posted in thread: Raisins for carbonation? on 10-05-2012 at 01:20 AM
    Many raisins are covered in sulfur/sulfates before drying. Helps control wild yeasts, but might
    prevent the yeast in the bottle from carbonating at all. Personally if i tried this i would use
    organic ...

  • Posted in thread: Hefe Carbonation - TastyBrew? on 09-22-2012 at 08:38 PM
    i just used the tastybrew calculator for a hefe and it has crazy carbonation... no bottle
    bombs, but its almost impossible to pour one without 80-90% head on the first glass.... better
    to be overcarbo...

  • Posted in thread: Please help me name my brewery! on 08-01-2012 at 06:37 AM
    Why not Wesbray Brewing Company? Sounds to me like something one might hear in london, and it
    reminds me of West Bay in Canada. Plus, you've already come up with it...

  • Posted in thread: Insanely fast Nottingham fermentation? on 07-19-2012 at 03:14 PM
    Effect of Pitch Rate on Beer FlavorPitch rates, in addition to strain, temperature, and
    gravity, make a dramatic difference in the final flavor and aroma profile of any beer. The
    pitch rate will have ...

  • Posted in thread: not-too-dry irish stout on 07-10-2009 at 08:08 PM
    I was trying to come up with a dry stout that would have more chocolate flavor and less coffee
    flavor than most of the recipes i keep finding. I also wanted to try the simpsons extra dark
    crystal malt...

  • Posted in thread: Too much dms on 05-29-2009 at 09:47 PM
    Gambrinus Honey Malt. 20-30 L * 7 lbs. Wheat Malt Syrup * 1 oz. cascade (60 min) * 1 oz.
    Cascade (15 min) * maltodextrin (15 min) * Safale US-05. Optimum temperature: 59-75 F.I
    followed the recipe a...