Recent content by Pat in WV

Is ABA a BarleyWine? Such a high ABV...but not quite as high as some other BW's. Are 'American Stong Ale' and 'Barleywine' one and the same or no?

I have recently tasted several "new" brews....difficult to find some of these in my area and I found a great distributor on a weekend trip. 1. Stone Arrogant Bastard Ale: Wow....that was an experience! I bought a case of bombers, and was blown away. Aggressive beer....good! Nothing like...

Old Dominion Oak Barrel Stout.... Good stuff, I like the hint of vanilla/oak. Nice brew that I will certainly buy again.

I actually brewed yesterday, doing what I described....and did not have any problems. But Orfy's post got me thinking/worrying a bit about the volatiles

Less than a month total, primary and secondary? Or could I get away with leaving in primary for 12-14 days and then secondary up to a month? Appreciate the input. Thanks.

Not to hijack the thread, but I have a question about this aspect of the boil. Until I do some upgrades, I am boiling my wort on a stove with a low hanging vent fan. Too keep the condensation from collecting on the vent, then falling back into the boil, I put the lid on the kettle, with it...

Thanks for the help and information. Guess I will be ordering a carboy or two! ;) SWMBO pleased...:mad:

This kit, from AHB, simply says 5-7 in both primary and secondary...and there is a second yeast introduction, and dry hopping. I have just read about much longer fermentation times in both primary and secondary....and wanted to get some opinions. I am leaning towards at least 12 days in...

I brewed a SN Big Foot Clone yesterday, with a SG of 1.094 (sheet said should have been 1.097)...I must have added just a touch more water. I know that it will take months, even a year or more, to reach it's potential, but am wondering if the primary and secondary fermentation schedule...

Yes, it is 1.025, SG was 1.054, sheet says 1.021. Thanks for the input, I appreciate it.

Can anyone help me with this...more concerned with the "oil slick".

I did this recently, putting a stout onto yeast of a pale ale. The fermentation took off almost immediately...and as mentioned...less cleaning!

Where is the distributor you mention? Think they would ship? That is a great price on Corny kegs.

I have an extract stout (William's Stout) in my secondary; It was in primary for a week, just finished first week in secondary. When I racked it to secondary the gravity was a bit higher than sheet says it should be, yet the bubbling was few and far between. 1.025, sheet says should be 1.121...

Here are some links on creating a starter: Yeast Starter Links