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Messages - dannyjed

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Yeast and Fermentation / Re: Wyeast London Ale III
« on: July 01, 2012, 06:00:15 AM »
Temp is fully under control (chest freezer with temp controller)......66ºF.......

OK, is there such a thing as a food grade 7 gallon bucket? I need 8 please......
I use these

Yeast and Fermentation / Re: Wyeast London Ale III
« on: June 30, 2012, 06:05:43 PM »
The Imperial Stout I made in winter even left gunk in the blow off tube in an 8 gallon bucket.  I hope you don't lose too much to the beer gods.

Pimp My System / Re: My home bar build
« on: June 27, 2012, 03:27:59 PM »
Very nice!  Instead of going out to the bar, bring the bar home.

Ingredients / Re: Vanilla Beans
« on: June 27, 2012, 10:58:55 AM »
I do like Pinski, but I soak the beans in Maker's Mark for a week then add it all to the beer a week or so before packaging.

Cream ale for the hot weather.

Yeast and Fermentation / Re: very high attenuation with US05
« on: June 13, 2012, 05:17:14 PM »
I get anywhere around 78-82% attenuation when I use US05.  I think that the water could definitely make a difference and I'm sure some others will chime in that are more experts in water than myself.  What about aeration of your wort, have you changed anything with this?

Beer Recipes / Re: Irish Red
« on: June 12, 2012, 02:14:33 PM »
I think 4 oz would be the limit for a red colour.

I'm going to brew a Pale Ale with a pound of rye and all Cenntenial hops on Saturday.

Beer Recipes / Re: Scaling up a stout to an imperial stout
« on: June 01, 2012, 06:21:14 PM »
You could also add some sugar or candy syrup to get your FG down a bit.

I'm going to brew my IPA for a competition in July.

The Pub / Re: R.I.P Doc Watson
« on: May 30, 2012, 01:22:22 PM »
Thank you for the wonderful music over the years, Doc, you will be missed.

All Grain Brewing / Re: completed my first all grain
« on: May 22, 2012, 06:50:24 PM »
excellent! I think you'll be happy with your results.

I'm going try to brew a session Rye Ale around 1.050 for the first time.

Belgian Dubbel for me.

All Grain Brewing / Re: My first dumper batch...
« on: May 01, 2012, 01:52:17 PM »
I've had the same problem with Wyeast 1214 and I don't use it anymore.  However, one did get better with age, but I just don't have the patience for that.  I do like Wyeast 1762 (Belgian Abbey II) much better (less estery) and I start it in the low 60's.

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