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  • 0 posts edited
  • 1 helpful flag
  • 117 votes cast
Dec
16
comment cider with brett?
No preservatives and it was flash pasteurized (both kinds). I did buy a basic yeast nutrient, it looks like large granulated sugar clear/white
Nov
21
comment Why does my cream ale taste like a witbier?
I agree time will tell
Nov
14
comment Why I can't recap commercial bottles?
Just throwing this out there, but the bell (the pert with the magnet) wares out after a while and starts not to cap as well. Good Luck!
Aug
7
comment How to connect my immersion chiller to the faucet
I saw one at Lowes, looked more like the free spinning end of a hose but same exact principle. Good luck!!!!
Jul
26
comment Adding Vanilla Extract?
sounds like a lot, never done it myself so can't say but wow
Jul
26
comment Adding Vanilla Extract?
Nice work Jeff! +1 for sure
Jul
23
comment Hop variety resources
Thanks guys I was very happy to find this website too!
Jul
16
comment Berliner Weisse on Sierra Mist syrup?
UPDATE: I'm pretty sure it was the early stages of lacto pellicle formation. its not so attractive looking now so I did quite a bit of research and looks exactly like a "Lactobacillus pellicle"
Jul
10
comment I'm looking to put together a peach porter
I will absolutely be testing first :) Thank you
Jul
10
comment I'm looking to put together a peach porter
I am really curious if anyone has tried the cider blending technique, I'm thinking I can get more fruit kick that way?
Jul
10
comment I'm looking to put together a peach porter
I certainly agree its a weird paring but I have been challenged and I'm going for it. I had a No-Li (Spokane, WA) Doppelbock which was not "to style" but amazing and edging toward a porter if that makes sense so thats what I'm hopping for.
May
30
comment Berliner Weisse questions
so it's been about 15 days now on the yeast, my gravity is right at 1.010 and it taste like a watery wheat beer but I am looking for that sour characteristic to shine through. I will be racking off the yeast here in the next couple days ( like brewchez suggested) so is there anything I can add during transfer for the lacto to munch on?
May
22
comment Berliner Weisse questions
Thanks for the help...keep you posted!
Apr
20
comment What bourbons work well for flavoring beer?
Thank you, I am well aware that a "secondary fermentation" is pointless in terms of actual fermentation. Maybe I am just using the wrong word, but I would still suggest making any additions to your beer after fermentation (like in a "secondary"), for one the alcohol will help kill any trace of contamination.
Mar
8
comment What's causing the recent spike in the price of used Corny kegs?
I second this! I think the price of used cornys will continue to climb slowly and the price of new kegs might decrease a little, but there will come a point were they will be close in price and for me I will spend a little more for a nice new shiny one.
Feb
12
comment Improving Your Brewing Significantly
This is a tough one in the beginning, especially when one doesn't fully understand fermentation or hitting your final gravities, not to mention just wanting to taste your own beer. My major switching point was getting more equipment and brewing more batches (having more then one going at a time)
Dec
7
comment How to ferment on the last batches yeast cake?
Thanks Denny! I really appreciate you commenting on my comment you always have great advice. I don't know how sensitive people are about getting the check mark or not but I feel obligated to choose. I will be looking back to your post next time I ferment on a previous cake! and what is ROT?
Dec
6
comment How to ferment on the last batches yeast cake?
What are the effects of over pitching?
Dec
6
comment How to ferment on the last batches yeast cake?
ROT? I have heard the O.G. step up advice before but if I did add my next batch (1.086) to the yeast cake and the fermentation is very active after 12 hours am I in the clear or is there something else I should worry about?
Dec
4
comment after fermentation (carboy) if I put it in the fridge what do with the air-lock?
so what if I want to ferment on that old yeast cake?