Recent content by wg_one

Basically this is a test... Brewing in Lake City Minnesota for about 6 years now. Getting into electric/induction brewing.

Are you trolling? Because, I also realize that nowhere in the post or thread does it say that it was sold... like so many other for-sale posts that I've seen on here and in other forums on other websites... so I figured it was worth asking the question.

Is this still available? Email me at bgweist at gmail dot com.

Todd J (Northern Brewer) Oct 12, 14:05 CDT Hi Bill, Thanks for reaching out, but we cannot comment on any potential business partnerships. I can tell you that we are always exploring ways to grow Northern Brewer and the Homebrew Supply market. The homebrewing community is as diverse and...

A couple months!?!? You're clearly not drinking enough beer:tank:

I've read much here and elsewhere about pitching "plenty of yeast". I've been brewing 2.5 gallon batches lately, and pitching typically 2 packets of dry yeast. I like pitching this much because I know I'll get enough active yeast to out-compete any infection, and I like to see ferm start...

Love Citra hops!!!!!!

I used S33 for a batch of pale ale that I brewed yesterday. I pitched 2 packets into a 2.5 gallon batch. (NB golden extract and whole cascade hops) I got very aggressive ferm right away, within 1 hour there was kreusen but this morning, after about 12 hours, it has slowed waaayy down. The top...

I did end up using the Munton's, pitched dry. Temp in my basement is 76 degrees, pretty constant this time of year. There were bubbles pushing through the airlock w/in 1 hour. And by morning there was a good kreusen going. I used Cascade hops, my personal favorite.

Just received a 6lb. jug of it today from NB. Going to try it with either s-33 or munton's ale yeast. Any recommendations on which to go with?

+1

Currently trying Cooper's for the first time. Fermentation started within an hour of pitching. I like that, there's something satisfying about it. I'll repost after I've tasted this batch.

I tried Cooper's for the first time today in a batch of beer of no particular style other than ale. Within an hour of pitching there is active bubbling in the airlock and fermentation is started. There's something satisfying about seeing fermentation start so quickly. I'll repost after I drink...

Success! I worked a 10 hour shift and when I got home there was active fermentation in the primary. Total lag time was around 45 hours.

I'm currently sitting at about 36 hours with an Irish Red that I'm using 1084 on. So far no action whatsoever...I'll keep an eye on it for a few days and re-post when/if anything happens.