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Search: Posts Made By: foxyaardvark
Forum: Bottling/Kegging 04-12-2014, 06:05 AM
Replies: 1
Views: 138
Posted By foxyaardvark
I did notice that the carbonation on the gusher...

I did notice that the carbonation on the gusher bottle disappeared from the beer very quickly. It now tastes flat, which makes me think that the CO2 had not been adequately absorbed into the beer...
Forum: Bottling/Kegging 04-12-2014, 05:54 AM
Replies: 1
Views: 138
Posted By foxyaardvark
Strange overcarbonation issues

I recently brewed a beer based off of the northern brewer bourbon barrel porter kit. I have a few bottles that are gushers, and the remainder of the bottles do seem overcarbonated by a bit, but not...
Forum: General Techniques 12-21-2013, 07:02 AM
Replies: 11
Views: 2,419
Posted By foxyaardvark
I do not plan to add the oak and bourbon during...

I do not plan to add the oak and bourbon during active fermentation. My plan was to add the oak in a sanitized brewbag AFTER about 3-4 weeks. Active fermentation will be nonexistent by then. I don't...
Forum: General Techniques 12-11-2013, 09:53 PM
Replies: 11
Views: 2,419
Posted By foxyaardvark
Ok. My question is: what advantage does a...

Ok. My question is: what advantage does a secondary have over a primary in terms of reducing oxidation. The only other vessel I have is my bottling bucket which might have slightly less head space...
Forum: General Techniques 12-05-2013, 07:13 PM
Replies: 11
Views: 2,419
Posted By foxyaardvark
Using bourbon soaked oak chips in primary?

I'm making a variation of Northern Brewer's Bourbon Barrel Porter and I was wondering if it is absolutely necessary to use a secondary to add the oak chips and bourbon. If I waited for fermentation...
Forum: Bottling/Kegging 11-21-2013, 10:21 PM
Replies: 2
Views: 201
Posted By foxyaardvark
Overcarbonation caused by bottling colder beer?

I bottled a spiced porter about 4 weeks ago. Now I have overcarbed bottles that make an explosive "pop" sound when I open them after refrigeration and mild gushers if I open them at room temp. I used...
Forum: Bottling/Kegging 10-27-2013, 07:25 AM
Replies: 2
Views: 1,363
Posted By foxyaardvark
Bottle bombs possible with ez cap swing top bottles?

I have an assortment of ez cap and swing top bottles with the rubber seal. I've heard that in the case of overcarbonation ez cap bottles will vent prior to becoming dangerous and creating bottle...
Forum: Fermentation & Yeast 10-23-2013, 02:07 AM
Replies: 3
Views: 561
Posted By foxyaardvark
Is it safe to bottle if beer has reached expected FG?

I made the northern brewer st. paul porter kit and have had it sitting in primary for about 6 weeks. I moved my carboy to bottle and suddenly it started bubbling again. There is a thin layer of foam...
Forum: Recipes/Ingredients 09-13-2013, 12:20 AM
Replies: 4
Views: 1,035
Posted By foxyaardvark
It is the 5 gallon brew. I was leaning toward...

It is the 5 gallon brew. I was leaning toward trying about 1 tablespoon so I think I'll give that a shot and add more if i need to. Thanks for weighing in all.
Forum: Fermentation & Yeast 09-12-2013, 11:41 PM
Replies: 13
Views: 2,371
Posted By foxyaardvark
Back for an update. This one is tasting great 6...

Back for an update. This one is tasting great 6 months down the road and has mellowed quite nicely. Now I plan to let it go a year + to see what happens.
Forum: Recipes/Ingredients 09-12-2013, 11:38 PM
Replies: 4
Views: 1,035
Posted By foxyaardvark
How much Pumpkin Pie Spice to add to porter?

I'm making a pumpkin porter for the fall based off of the NB St. Paul Porter Recipe. Here it is:

KIT INVENTORY:
SPECIALTY GRAIN
- 0.5 lbs English Chocolate Malt
- 0.5 lbs English Dark...
Forum: Equipment/Sanitation 04-15-2013, 12:00 AM
Replies: 1
Views: 327
Posted By foxyaardvark
Can rinsing iodophor with untreated water containing chlorine effect flavor?

I use iodophor to sanitize at 12.5-20ppm to sanitize. I know it says its a no-rinse but i can't bring myself to not rinse my equipment. If I don't let the equipment dry, could trace amounts of...
Forum: Fermentation & Yeast 04-14-2013, 11:48 PM
Replies: 13
Views: 2,371
Posted By foxyaardvark
How long to bottle age Belgian Dubbel?

I have a Belgian Dubbel that spent 1 month in primary and is currently bottle aging. I tried one after 1 month and the initial flavors were relatively pleasant, however the finish and the taste it...
Forum: Cider Forum 04-05-2013, 11:30 PM
Replies: 6
Views: 1,549
Posted By foxyaardvark
How long to age cider (primary and bottle)

I just made an experimental one gallon batch using a gallon of store bought apple juice and red star Montrachet wine yeast. I'm hoping to be able to try it this summer. What's the shortest amount of...
Forum: Fermentation & Yeast 04-02-2013, 08:39 AM
Replies: 0
Views: 413
Posted By foxyaardvark
Will bitter spicy phenols mellow with age?

I brewed a belgian dubbel recently and it is good but it has a really bitter and spicy phenolic finish. I treated my water with campden tablets and used a proper concentration of iodophor for...
Forum: Recipes/Ingredients 04-02-2013, 07:12 AM
Replies: 1
Views: 471
Posted By foxyaardvark
Modified NB Saison Recipe

I'm thinking of brewing a saison based off of a Northern Brewer recipe but I'm hoping to pick up ingredients at my LHBS.

This is the recipe:
SPECIALTY GRAIN
- 0.5 lbs Briess Caramel 20L ...
Forum: Fermentation & Yeast 01-16-2013, 08:02 PM
Replies: 9
Views: 831
Posted By foxyaardvark
Alrighty thanks all. I am still concerned about...

Alrighty thanks all. I am still concerned about possibly infection as well though. About 24 hours after throwing my smack pack in my wort. I noticed a suspended white ropey goo substance floating in...
Forum: Fermentation & Yeast 01-16-2013, 07:23 AM
Replies: 9
Views: 831
Posted By foxyaardvark
Mr. Malty says that based on Oct 31 as a...

Mr. Malty says that based on Oct 31 as a manufacture date for the yeast I would have a viability of around 40 percent and would need a starter size of 4 liters with one smack pack. So I'm thinking...
Forum: Fermentation & Yeast 01-16-2013, 03:24 AM
Replies: 2
Views: 1,529
Posted By foxyaardvark
Thanks! You've laid some of my fears to rest.

Thanks! You've laid some of my fears to rest.
Forum: Fermentation & Yeast 01-16-2013, 03:23 AM
Replies: 9
Views: 831
Posted By foxyaardvark
2 liter starter with 4 month old yeast?

I'm making a Belgian Dubbel from a Northern Brewer kit. I smacked my Wyeast pack and started brewing the starter. I saw no swelling after 5 hours but decided to throw it in my wort anyway. It's been...
Forum: Fermentation & Yeast 01-03-2013, 06:37 PM
Replies: 2
Views: 1,529
Posted By foxyaardvark
How long to wait after adding campden tablets?

I've been using campden tablets to dechlorinate my brewing water. I've heard that if you begin mashing too soon after treating the water it can cause problems with the wort. Additionally, I've heard...
Forum: Fermentation & Yeast 12-13-2012, 03:42 AM
Replies: 4
Views: 1,027
Posted By foxyaardvark
Russian Imperial Stout tastes too hoppy and thin

I have a Russian Imperial Stout that has been bottle aging for about 3 months. It's not bad but the hops are way too powerful and it just tastes kind of thin and is lacking complexity. Will that hop...
Forum: Extract Brewing 11-27-2012, 06:06 AM
Replies: 8
Views: 1,276
Posted By foxyaardvark
I should mention that my LHBS did not have...

I should mention that my LHBS did not have anything labeled as Roasted Black Barley. They had either roasted barley which was around 220 degrees L or black patent malt which was upwards of 500...
Forum: Fermentation & Yeast 11-08-2012, 02:08 AM
Replies: 24
Views: 3,682
Posted By foxyaardvark
I know this is a little late but as an update...I...

I know this is a little late but as an update...I spaced out and added the entire pack which was definitely overkill. I've heard that 1/4 a pack of champagne yeast is just fine. My RIS is already...
Forum: Fermentation & Yeast 10-09-2012, 02:51 AM
Replies: 2
Views: 1,127
Posted By foxyaardvark
Haha. Yeah. 1.7 would be somethin else. Haven't...

Haha. Yeah. 1.7 would be somethin else. Haven't checked the gravity yet, but probably will after another couple days. I used WYeast 1084 Irish Ale Yeast. Fermented at around 65 F. I am still noticing...
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