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| bio | website | druidcitybrewing.com |
|---|---|---|
| location | Alabama | |
| age | 38 | |
| visits | member for | 2 years, 4 months |
| seen | Apr 16 at 15:34 | |
| stats | profile views | 3 |
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Apr 4 |
awarded | Nice Question |
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Mar 31 |
awarded | Famous Question |
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Jan 12 |
awarded | Yearling |
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Apr 18 |
comment |
Can I make urwagwa? Additionally, if you are going to ferment for only 24 hours, the only way you'll prevent bottle bombs is to get it very very warm - 80+. That's probably still not going to enough to finish it, unless there's going to be very little sugar in those bananas. |
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Apr 18 |
comment |
Can I make urwagwa? Sorghum is available in the US - it's mildly popular in the south. It's also gettable on Amazon. |
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Apr 13 |
comment |
Too long in Primary Fermentation? That's really an old brewers' tale at this point. Yeast quality improvement is likely the reason no one really worries about this anymore. |
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Apr 13 |
comment |
Estery fruit flavors in my vanilla bourbon imperial porter Assuming this is Denny's BVIP, he recommends drinking it young and not aging it. Even if I wanted to age it, I'm not sure I could. It's too good young. |
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Apr 13 |
comment |
Estery fruit flavors in my vanilla bourbon imperial porter One more tack on to my comments. Next time, drop the bourbon in when you package (keg/bottle/whatever). My experience is that makes a much better beer. |
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Apr 13 |
comment |
Estery fruit flavors in my vanilla bourbon imperial porter All that being said, it's not going a ton lower than 1.032 if memory serves. It's not a beer that finishes particularly dry. I'm seeing 1.019, but I don't think mine dried out that much. |
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Apr 13 |
comment |
Estery fruit flavors in my vanilla bourbon imperial porter Keith is spot on here. I've made that beer before (Denny's recipe is one of the best beers I've ever made), and I think I left it on primary for 3-4 weeks. It's a monster of a beer, and should be left alone for a good bit. The higher the gravity, the longer you should wait. |
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Mar 29 |
answered | How do I carbonate without yeast or a keg? |
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Mar 28 |
comment |
Move to secondary? Absolutely Husker Steve. No problem at all. Most folks will say that anything under 3-4 months on the original yeast cake is fine, and I've gone longer without any problems. |
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Mar 28 |
answered | Increased Magnum hops in a Fat Tire Clone |
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Mar 15 |
answered | Apricot ale alternative? |
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Mar 13 |
answered | How much effect does light have on fermenting beer? |
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Jan 30 |
comment |
What is a “blonde” beer, and how do you make it? That is a very, very good recipe. I'll add that we've dry-hopped it too with nice results for those who like something a touch more... interesting. |
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Jan 23 |
awarded | Notable Question |
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Jan 12 |
awarded | Yearling |
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Nov 28 |
comment |
What's a good small-batch fermentation vessel? @STW - I don't think you could modify it to use an airlock - it doesn't seal, which is why it doesn't use an airlock. I suppose if you found another lid which fits the hole precisely. The temp control is an interesting benefit I didn't think of... |
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Nov 15 |
comment |
What's a good small-batch fermentation vessel? The issue I have with the Mr. Beer fermenter is that it's not really airlocked or otherwise airtight. I KNOW - bubbles are not a sign of fermentation, but they do make me feel all warm and fuzzy inside. You won't get that with Mr. Beer. |
