Last Activity:07-28-2013 5:08 PM
Posted in thread: help with white film possibly infection? on 02-21-2012 at 11:48 PM
If you wanted a clean stout your not getting it. I'd say take advantage of this opportunity and
put in some oak chips and a half pound of table sugar, pour right in you don't have to worry
Posted in thread: To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In on 11-09-2011 at 04:16 PM
Don't secondary unless your beer really needs it. All the bull**** about yeast autolyzin is
crap. I've left beers on cakes fr 6 months and they taste better after. Never secondary unless
you really ne...
Posted in thread: What is your "House" flavor? on 11-09-2011 at 04:13 PM
I always first Wort hop and add a pound of cane sugar. Not controlling temp also gives me a
notable ester character in my brews as well.
Posted in thread: Most popular Yeast & Hop Strains? on 11-09-2011 at 12:06 AM
Belgian- Trappist high gravEnglish- London ale IIIHops- EKG and Amarillo/centennial
Posted in thread: The re-use of yeast on 07-22-2011 at 12:14 PM
Yes you can use it to make a starter. Make sure it is not just a bottling strain like most of
the Belgians use. Usually craft brewers will bottle condition with the same strain they ferment
with but i...
Posted in thread: Wild Yeast Experiment. on 07-22-2011 at 12:56 AM
Do a one gallon pilot batch w wort from some of your future brews to see how it tastes w
different malts, as well as determine the time it takes to finish, some wild ones will take
months.If you know ...
Posted in thread: Lost control of my Fermentation Temps! on 07-22-2011 at 12:49 AM
I would not worry, the fruity esters it would throw off, as an english yeast, will still be in
style and may be tastier.
Posted in thread: Ester production from a sugar addition in fermenter on 07-22-2011 at 12:45 AM
I dont think esters will come out of it, you add the sugar at high krausen so the yeast have
had chance to eat all the complex sugars, or get a head start, then you add the simple sugars
that are much...
Posted in thread: Wyeast 3724 (Saison)-How hot too hot?? on 07-22-2011 at 12:41 AM
this is the saison dupont strain i believe and they do their fermentation at 95F to pump out
all those funky saison flavors so dont worry, hotter is better.Go for the funk, and just leave
or repitch i...
Posted in thread: Crazy yeast questions on 07-21-2011 at 06:15 PM
I live 5 mins from the shop and I'd rather drive an hour to another shop. It's kind of bonding
point when I meet all the local homebrewers. Sacks are the only thing I'll get there if I'm