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Search: Posts Made By: boxcar
Forum: Fermentation & Yeast 10-20-2010, 06:18 PM
Replies: 5
Views: 1,102
Posted By boxcar
other beers to make with 3711

was thinking about maybe a stout or a dubbel? whadya think?
Forum: Fermentation & Yeast 09-01-2010, 08:02 PM
Replies: 21
Views: 1,737
Posted By boxcar
dont rinse star san

dont rinse star san
Forum: Recipes/Ingredients 05-06-2010, 01:37 AM
Replies: 6
Views: 2,535
Posted By boxcar
a little minty, not very in your face. a good hop...

a little minty, not very in your face. a good hop for sure.
Forum: Fermentation & Yeast 05-05-2010, 09:59 PM
Replies: 6
Views: 1,436
Posted By boxcar
leave it alone.

leave it alone.
Forum: Fermentation & Yeast 05-05-2010, 08:04 PM
Replies: 6
Views: 565
Posted By boxcar
its amazing how a drink as awesome as beer can...

its amazing how a drink as awesome as beer can look as gross as it does while it ferments.
Forum: Fermentation & Yeast 05-05-2010, 08:01 PM
Replies: 13
Views: 4,972
Posted By boxcar
couldnt have said it better myself. Ive gone as...

couldnt have said it better myself. Ive gone as low at 57-58 degrees with this yeast and it still fermented dry and tasted quite clean.

I wouldnt use it for anything you want alot of yeast...
Forum: Fermentation & Yeast 05-04-2010, 08:00 PM
Replies: 6
Views: 1,196
Posted By boxcar
if us04 has always worked well for you, why try...

if us04 has always worked well for you, why try 1968?
Forum: General Techniques 04-30-2010, 09:13 PM
Replies: 15
Views: 1,406
Posted By boxcar
im confused. is this beer kegged? and what temp...

im confused. is this beer kegged? and what temp is it at?
Forum: Fermentation & Yeast 04-30-2010, 08:09 PM
Replies: 10
Views: 975
Posted By boxcar
I'll say it again, I cant stand these damned...

I'll say it again, I cant stand these damned saison strains. they must hate me or something.
Forum: Fermentation & Yeast 04-30-2010, 12:05 AM
Replies: 42
Views: 3,247
Posted By boxcar
I guess everyone tastes and procedures are...

I guess everyone tastes and procedures are different, I love us-05 for all my apa's, american IPA's.
Forum: All Grain & Partial Mash Brewing 04-29-2010, 11:52 PM
Replies: 29
Views: 7,681
Posted By boxcar
i used too much coriander in a rochefort 8 clone...

i used too much coriander in a rochefort 8 clone a while ago. it aged out pretty quickly and turned into a nice beer.

I think a little time will go a long way.
Forum: Fermentation & Yeast 04-29-2010, 11:51 PM
Replies: 9
Views: 1,994
Posted By boxcar
brettanomyces!!

brettanomyces!!
Forum: Fermentation & Yeast 04-29-2010, 11:48 PM
Replies: 42
Views: 3,247
Posted By boxcar
:confused: wow, my problem with nottingham...

:confused:

wow, my problem with nottingham has been the opposite, it eats every freakin sugar in the beer and dries it out too much.
Forum: Fermentation & Yeast 04-29-2010, 11:45 PM
Replies: 10
Views: 975
Posted By boxcar
thats the saison blend right? Ive never used the...

thats the saison blend right? Ive never used the blend, but the normal saison yeast that ive used multiple times always stalled out for me. Others have had success keeping real warm and agitating,...
Forum: Fermentation & Yeast 04-29-2010, 07:52 PM
Replies: 42
Views: 3,247
Posted By boxcar
pacman yeast is pretty terrible too.

pacman yeast is pretty terrible too.
Forum: All Grain & Partial Mash Brewing 04-29-2010, 02:05 AM
Replies: 11
Views: 816
Posted By boxcar
no. but a half pound might do the trick.

no. but a half pound might do the trick.
Forum: General Techniques 04-29-2010, 02:02 AM
Replies: 13
Views: 5,421
Posted By boxcar
if you want barnyard you're gonna need brett, and...

if you want barnyard you're gonna need brett, and you're gonna need some time for it to do its thing.
Forum: Lambic & Wild Brewing 04-29-2010, 01:59 AM
Replies: 5
Views: 2,908
Posted By boxcar
put it someplace dark for a couple years and...

put it someplace dark for a couple years and forget about it. dont keep it where you can see it.
Forum: Fermentation & Yeast 04-29-2010, 01:57 AM
Replies: 42
Views: 3,247
Posted By boxcar
oh yeah, the wb-06 for me tastes like a clove...

oh yeah, the wb-06 for me tastes like a clove bomb. I like some banana and bubble gum in my hefes.


also, ringwood ale yeast tastes horrible to me. like buttered popcorn.
Forum: Fermentation & Yeast 04-29-2010, 01:56 AM
Replies: 42
Views: 3,247
Posted By boxcar
the dupont saison strain. has stalled out on me...

the dupont saison strain. has stalled out on me all three times I have used it. tried raising the temps all the way up in the 90's, resuspending the yeast, gave it three extra weeks. everything....
Forum: Lambic & Wild Brewing 09-29-2009, 07:36 PM
Replies: 3
Views: 819
Posted By boxcar
just my 2 cents, but I'd imagine anything under...

just my 2 cents, but I'd imagine anything under around 60 degrees and the bugs might go dormant, and anything over 80 degrees would greatly favor the beer souring micro organisms. I'd say between...
Forum: Lambic & Wild Brewing 06-16-2009, 09:00 PM
Replies: 4
Views: 841
Posted By boxcar
pitch the dregs of your favorite russian river...

pitch the dregs of your favorite russian river beer and give it a year or two
Forum: Lambic & Wild Brewing 05-16-2009, 05:47 PM
Replies: 2
Views: 1,480
Posted By boxcar
wouldnt the boil extract most of the beta acids...

wouldnt the boil extract most of the beta acids leaving the hops with little to no preservative effect. just bake some hops ar ask you lhbs for some old hop powder.
Forum: Lambic & Wild Brewing 04-23-2009, 09:55 PM
Replies: 19
Views: 3,649
Posted By boxcar
taht lindemans fruit stuff is like alco pop to...

taht lindemans fruit stuff is like alco pop to me. blech. beeradvocate.com has excellent references and reviews of many lambics
Forum: Lambic & Wild Brewing 04-23-2009, 08:20 PM
Replies: 5
Views: 1,235
Posted By boxcar
I did a berliner up to a sg of about 1.060 and...

I did a berliner up to a sg of about 1.060 and used the wyeast berliner weisse blend and it turned out fantastic. after about 6 months, the souring got really intense, and it took a little longer...
Showing results 1 to 25 of 47

 
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