Last Activity:11-15-2009 11:36 PM
1 Likes on 1 Posts
Posted in thread: Cracked MLT on 11-11-2009 at 05:07 PM
I use a ten gallon rubbermaid water cooler with a false bottom as an MLT - It recently
developed a bulge in the side that finally cracked. Its getting worse, and although im not
worried about the qual...
Posted in thread: Mexican Style Beer (Corona or similiar) on 07-27-2009 at 08:59 PM
most mexican beers are vienna-style lagers - just look for recipes for that style
Posted in thread: Older cascade... on 04-09-2009 at 06:23 PM
if you want aged hops, put them in a paper bag and store in a dry, warm place for 2-3 years3
months aint nothing
Posted in thread: Brewing with coffee on 04-09-2009 at 06:20 PM
you can use coffee in the mash, at boil knockout, make an extract for the fermenter, or rack
beer onto coffee in the secondaryid recommend doing it in the secondary- you'll preserve the
most aroma tha...
Posted in thread: IIPA advice on 04-09-2009 at 06:18 PM
a whole pound of both honey and 60L might make it a little sweet, maybe mash 148- thats a
better temp for a dry beer, anyhooif you really want to first wort hop, try the simcoe- FWH
gives you good hop...
Posted in thread: when and how to use beano? on 04-07-2009 at 04:57 PM
instead of beano you can use amylase enzyme powder from your LHBS- probably close to the same
thing, might be worth getting if its cheaperim sure if you controlled the amount of
beano/amylase powder y...
Posted in thread: What is "Normal" efficiency? on 04-01-2009 at 10:21 PM
a lot of all-grain recipes plan for 65 to 75 percent efficiencyalso, it depends on the OG you
want- a big ass beer with a 24 pound grain bill isnt going to be as efficient as a smaller one
Posted in thread: Save Berliner Weisse? on 04-01-2009 at 10:19 PM
its been in the primary for about a month now- i kept it in the mid-70's for a few weeks, but
it doesnt seem to be getting any more sour AT ALL
Posted in thread: Gulden Draak on 04-01-2009 at 10:16 PM
you would end up with something much, much too dry- belgian breweries hit attenuation as high
as 90% routinely, but i wouldnt be surprised if a wine yeast went even higher than thatusing
wyeast 1388 o...
Posted in thread: Save Berliner Weisse? on 04-01-2009 at 09:07 PM
I made a berliner weiss and pitched a wyeast pure lactobacillus culture at the same time as
european ale yeast- it turned out ok, with good flavor, but just not enough sournessdo you
think i should bu...