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Messages - slaphappy44

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Equipment and Software / Under the counter fridge/kegerator
« on: June 03, 2010, 02:38:34 AM »
Hello all,

I am in the process of finishing my bar in my basement and I was hoping I might get some advice from the homebrewer community.  I would like to install an under the counter fridge that I can modify and run tap lines to the counter above it.  I was hoping to find a fridge that would hold 3 corny kegs at least.  Does anyone have a good recommendation for a fridge that might meet my requirements?  I would much rather modify a small fridge than buy and over priced kegerator.

Kegging and Bottling / Old Ale Storage Quesiton
« on: March 21, 2010, 05:47:06 PM »
Just got done bottling an old ale and I am now going to let it age for about a year.  Would it be better to let it age at the temperature in which it fermented or at a lower lagering temperature?  Thanks in advance for the advice.

Beer Recipes / London Pride Clone Beer
« on: March 08, 2010, 09:11:23 PM »
Does anybody out there in forumland have a clone recipe for Fullers London Pride?  I love this beer very much, but can only drink it from time to time because of the price  :'(.  Any help would be much appreciated.

Commercial Beer Reviews / Re: Tactical Nuclear Penguin
« on: January 19, 2010, 10:14:01 PM »
Has anyone on this forum had the opportunity to try this.  It's the BrewDog beer that just set the record for strongest beer at 32% ABV.  I guess it began life as an 10%abv Imperial Stout and then in colaboration with an Ice Cream maker was frozen and then re-frozen until the result was a 32% beer.......

I personally have not had this beer.  It seems that beers now days are becoming more and more extreme.  Have you had an opportunity to try this beer?  If so, how can you describe the flavor?  Does it have much alcohol burn to it?  From what I understand, this is the same method that is used to make Eisbock from Dopple Bock.  The beer is frozen and ice is chipped away to create a higher alcohol beer.  A older method of distilling perhaps. 

Yeast and Fermentation / Re: London Ale Yeast Wyeast 1028 question?
« on: December 22, 2009, 06:33:13 PM »
Also, assuming it is a good yeast to use, what do some of you recommend for a fermentation time?

Only your beer and hydrometer can answer that question!  :)  Don't be in a hurry, though . . especially with a beer that big. I'd wait AT LEAST 2 weeks in primary before I took a gravity reading. Let nature run its course and you will be wonderfully rewarded!

What FG are you hoping to achieve?

As far as two weeks go, I don't think that will be a problem as I will be away from home for 3 weeks.  So plenty of time to have a full fermentation on this big beer.  I don't know about the final gravity though.  What would be a typical final gravity reading for this style considering its OG?  Also, how long can I safely keep this beer in the primary on the trub before I can expect to get yeast like flavors in my beer?

Yeast and Fermentation / London Ale Yeast Wyeast 1028 question?
« on: December 21, 2009, 11:40:17 AM »
Is Wyeast 1028 a good yeast to use for an Old Ale recipe?  What might be the pros and cons to using this yeast in that style of beer?  My original gravity is 1.090, and I was wondering how this yeast will do in such a big beer.  Also, assuming it is a good yeast to use, what do some of you recommend for a fermentation time?  Thank you in advance for responses.

Thank you both for the quick responses.   ;D

I am brewing a pumpkin ale today and I was wandering about the specialty grains used in this partial mash recipe.  I am using both chocolate and crystal malt in this recipe and it calls for me to steep at 155 degrees for 30 mins.   If neither of these malts have enzymes, than why might the recipe have me steep at a temperature which is normally used for sugar conversion by enzymes? Just curious and hoping to increase my homebrewing knowledge.  Thank you in advance for answers.

The Pub / Re: hey Pinnah we are finally getting hammered
« on: December 19, 2009, 07:09:26 PM »
It has been snowing here in D.C. for what seems like forever! It does not look like it is going to stop anytime soon either.  Well, I guess I will just stay in and have a brew day tomorrow.  Hopefully my yeast starter is ready to go by then!

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