Last Activity:08-19-2014 11:49 AM
1 Likes on 1 Posts
Posted in thread: Secondary Temperature on 07-21-2014 at 02:32 PM
How important is temp control for secondary fermentation. I've got a barleywine that I'm
planning on doing a long secondary on apple brandy soaked oak cubes with, and I have limited
Posted in thread: Barleywine Yeast Issues on 06-21-2013 at 05:32 PM
yeah, be careful when software tells you your OG will be that high, especially if only using
base malts (no adjuncts like sugar). as your OG rises, efficiency will fall. not all software
take that los...
Posted in thread: Barleywine Yeast Issues on 06-20-2013 at 01:47 AM
Presumably that means you shake your fermenter. That's probably pretty sketchy on a big beer
like this. If you use an aquarium pump, you'll want to re-aerate after 12-24 hours. If you use
o2 you might...
Posted in thread: Barleywine Yeast Issues on 06-19-2013 at 05:09 PM
Nutrients are added at the end of the boil, anywhere from 5 to 15 minutes, just to
sanitize.What's your OG going to be? I only ask because my higher OG beers had trouble
attenuating before I started u...
Posted in thread: Barleywine Yeast Issues on 06-19-2013 at 04:21 PM
[quote=Golddiggie;5286729]Had you actually posted that last line in your OP, I probably
wouldn't have even posted. Withholding information only hurts your chances of getting the
assistance you want. W...
Posted in thread: Barleywine Yeast Issues on 06-19-2013 at 12:36 PM
Why not just use 1728 instead?? I used that in my wee heavy and it went to 12.5% ABV...Which
would be great if I wanted to make a wee heavy. Alas this will be my first high gravity batch
and until I c...
Posted in thread: Barleywine Yeast Issues on 06-18-2013 at 09:10 PM
I'm drawing up an English Barleywine recipe right now and the yeasts I'm looking at (Wyeast
1318, 1028) have alcohol tolerances a few percentage points below my recipe's calculated abv.
Can this be go...
Posted in thread: Nothing Fancy Chocolate Milk Stout on 06-12-2013 at 03:04 PM
Three days so far on the carb. Hoping the stuff will settle out (forgot the whirlfloc),
although this is my first time using lactose. My wife just came out of the garage with a full
pint of it. She sa...
Posted in thread: Spring Saison on 05-22-2013 at 06:07 PM
what temp did you ferment at?I fermented at ambient temp since I wanted a bit more fruitiness,
so I'd say between 72 and 75
Posted in thread: Spring Saison on 02-28-2013 at 06:43 PM
Sorry for not providing the pic with the original post. The yeast is White Labs WLP568 Saison
Ale Yeast Blend.