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Messages - kharn74

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Homebrew Clubs / Re: What Denver area clubs are fairly active?
« on: November 15, 2012, 11:07:25 PM »
Well looks like this post is a little old but I am moving to the Denver area in August from Phoenix.  Will have to check out the Rock Hoppers.  Thanks.

Going Pro / Re: What have I done?
« on: November 15, 2012, 11:03:29 PM »
Wow, congratulation!  Good luck!

Thanks for the help, guess I just need to study up on using a refractometer.  The Sean Terrill web site is now on my Favorites list.  Yes, the samples taste great.

I am using a Refractometer with ATC that has been calibrated.  The brix that I got was 14.  Did I convert it wrong?  This is my first time using it.

I am doing a Gulden Draak clone from the "Clone Brew" book.  It is a 5 gallon extract version.  My original gravity was 1.109 and it is supposed to be around 1.025 when finished.  It is sitting at 1.054 and has been at that reading for a week?  This is my first beer that I have not hit the recommended final gravity.  Is It OK to bottle or should I wait?

Extract/Partial Mash Brewing / Real or canned pumpkin?
« on: September 30, 2011, 08:37:58 AM »
I have been wanting to make a pumpkin ale this coming week.  Some recipes call for canned pumpkin and others call for using real pumpkin.  Anyone have any experience with either one.  I know the smaller "pie pumpkins" have more flavor and are sweeter but canned seems to have a more consistent flavor.  Any thoughts ???

Extract/Partial Mash Brewing / When to add honey.
« on: September 20, 2011, 10:30:21 PM »
I am about a week away from brewing my second batch of beer.  I decided to try a recipe from "The Homebrewer's Companion" called Belgian Tickle (Honey Ale).  Here is my dilemma, it really does not say when to add the honey.  I imagine you add it with the malt extract but some other honey ale recipes that I have been looking at add the honey about 15 min before the end of the boil.  any advice would help.

If anyone has tried the recipe, what kind of yeast did you use.  It calls for a Belgian Yeast culture but have noticed Trappist Yeast cultures also.  It is supposed to resemble a Chimay Red.

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