Recent content by obuhmyuh

Thanks surferdrew that seems to answer my question perfectly, and my beer does fit into that category. Over 9% and been aging about 3-4 months (also a little longer to get more flavor out of my oak infusion spirals)

With a steamer or steam basket of some sort, and put a small amount of water below it and let it boil and stream away (I did for about 20 min or so)

Thanks for input ChillWill. Harvesting yeast from my primary is something I would have to have done when I moved it to secondary, huh? There's actually a side note here that says,"The belgian yeast strains are temperature sensitive. Beers fermented with them must be kept above 65*F to avoid...

Yeah the guys at the LHBS kinda laughed at me when I told about the sugars. They sold me the book though haha.

it most certainly is

Beer was brewed on 12/30/2010 O.G. was 1.083 and on 1/13/2011 it was 1.02... It's been in the secondary ever since (8 weeks or so)

I'm currently working on a dark belgian strong right now and I'm following a "trois pistoles" recipe from a book and it walks me through a technique I'm not familiar with and I've asked my LHBS and lead brewer from Cismontane, and told me this process was unneccassary and pointless. But I don't...

Nice, thanks for the input! So you're putting the infusion spirals and bourbon in mason jars? That sounds cool. The ones I got say it should be done after 6 weeks... Why would I not want it in the primary? Will yeast eating it produce off flavors maybe? First time using these maybe I'll...

Couple questions regarding the use of infusion spirals... 1)On the package they came in it says it takes 6 weeks for extraction to complete (less time w/less flavor). I was wondering if it would be a bad idea to throw it in the primary opposed to the traditional secondary? 2) Do they need to...

Doesn't look like anyone's lookin at this anymore, but just in case I took another gravity reading today and it's at 1.022 converting to 1.023 a .03 drop from oct. 1. Dry hopped today and gave it a gentle swirl, airlock bubblin now (hasn't been previously).

my swamp cooler is in full effect. Got an 18 gal blue plastic tub with rope handles, wrapped in the towel half full with water with the fan pointed at it... When I picked up my fermenter (trying not to squeeze it i just lifted from the sides), it bubbled rapidly and my airlock fluid went...

Thank you, I understand that process and it makes perfect sense, I was wondering if a wet towel around the trash can is what you meant.... I figured the surface area of water touch the plastic would be greater opposed to having the room temp water soak into the towel and then the water around...

Yeah I like that fridge; however, I don't think it'll be a practical application for this batch, perhaps for a future... I like the frozen water bottles in the swamp cooler, but what were you saying about wrapping a towel around the fermenter before putting it in the cooler. And when we're...

Wow, thank you for answering some of my other questions, I was still wondering about them. As far as I can tell my fermenter is in the best spot as of right now... It's in the coat closet with a tile floor (better than carpet), I'm keeping the door cracked open (4-5") to let fresh air in and...

took a gravity reading of 1.024 at 76* which calculates to 1.026... still looking to hit around 1.013. I plugged in my airlock while i had the lid off, and i noticed some bubbles every now and again (1 per 20 seconds) :) according to brewcalcs.com im at 4.7%abw and 6.1 abv?