Recent content by onthe1

For those still following this, I used pear puree in secondary for a kolsch and it tasted great in the summer. The girls like it.

The peated malt gives the amber a nice subtle, dank flavor. I had many great complements on the actually uniqueness in the flavor. If you like Fischer, you will like this easy drinking recipe.

We are now trying to find a name that could encompass Mountains - Music - Florida (Tampa-St. Pete) and a second career move. We do live in the foothill mountains near Golden, Colorado so our focus is leaning that way. A lot of brewery's snagged the good common stuff years ago. My newest...

What would you name a brewery in the mountains with a rich history of mining, alpineering, mountain biking, road biking, paragliding, hiking, etc.? It doesn't have to be related this this at all... we also have history in music and Florida. To make this interesting we are offering free beer...

Done. Clean me up Scotty.

Ah yes, sorry for the nomenclature mix up... I "pitched it" into the sink not the wort. Thanks for the confirmation.

After turning off the stir bar, the yeast settled and this little guy floats. My guess is to pitch it. The smell is alcoholic and not sweet like at 24 hours. I would've tasted this morning but pliny yeast doesn't go well with eggs.

I flamed the lid/cap of a pliny the elder bottle and poured in to a sanitized flask with 1/4 cup DME and 1Qt water (previously boiled and cooled). Had it on a stir plate slow for almost 48 hours and see what looks to be mold floating on top. It is VERY different from the flocculating yeast...

I looked high and low as well and I found this: http://www.brewersconnection.com/recipes/franksfischer.htm I brewed this yesterday as all grain. I subbed out the extract for 10 lbs of Brittish Base Malt. My OG = 1.062 (predicted 1.067) I would use use a starter culture next time. The...

Could you post the recipe that came with the kit? I called and asked AHS and they said you have to buy the kit to get the recipe, ugh. I am brewing in 2 days.

Hi, I have a similar predicament. I added a tablespoon of priming sugar instead of a teaspoon to each of my 12 oz. bottles. I only did 12 bottles so going back to the fermenter is not really reasonable. Let them be or uncap/re cap after 4 days, a week?