Recent content by GoldenWeekendBrewing

I've brewed mostly with wood spirals and 1-2 sticks for 5 gallons for six weeks would result in an undrinkable beer. I usually end up breaking the sticks in half or quarters. To reiterate what the others have already said, sampling and flexibility are the key points to oaking. - Jeff

Hey Guys, Brewed a Rum Raisin RIS. I added a large quantity of raisins soaked in rum to the primary fermentation. I'm looking to enter this into an upcoming competition and I am unsure which category to place it in. RIS (13F) It can have raisin flavors, but what about the rum? Fruit Beer...

Update: After > 2 years, I ended up uncorking each bottle. I hydrated dry yeast "Danstar Cask and Bottle Conditioning Ale Yeast, "drew it up in a syringe, and dropped a few cc's into each bottle. I then sprayed a little CO2 in each bottle from a small extra tank I have, and re-corked/caged...

I made a Quad (11%), 2.5 gal batch. Bottled it in corked Belgian bottles. It's been aging for about 2 years, problem is, I didn't re-yeast at bottling, and it never carbed :( Now I'm struggling with what to do. Probably going to end up slowly pouring it into a keg, unless anyone has any good...

Hey Guys, Question. Just attached a WYE splitter to my regulator to run an additional picnic tap Keg. Everything is hooked up and appears to be working. The original gas line is 5/16, while the additional gas line I hooked up is 3/16. Will this cause any issues having different line...

My above post was said jokingly, but is more or less true. That being said, I always make a yeast starter, but I'm not sure it is helping reduce "off flavors," etc. Here is a decent RCT, regarding your very questions with interesting results...

What would you use your Erlenmeyer Flask for? and stir plate and stir bar? Yeast starters are used, so we can spend more time brewing, buy more things, and pretend the beer tastes that much better! - Jeff

Settlers of Catan (including expansions) Dominion (including expansions) Ticket to Ride - Jeff

Hey, I'm not sure this would work. Isn't TANG mostly sugar? I feel it would mostly ferment out and loose a lot of the flavor. Let us know if you try it. - Jeff

Secondary to my apartment size, BIAB was my only option. Able to get 80+ efficiency, however, I do take an extra step and after removing the bag, I sparge by pouring water over the bag to reach by pre-boil volume. I've been getting excellent beer using this method, wouldn't do it another way...

Hey Brewers, Brewed a Belgian Quad (10%), with High Gravity Trappist Yeast. It's been about 10 weeks, and cracked one yesterday, and it's flat, no carbonation whatsoever. Looking for some advice. I did not re yeast, as I thought the high gravity yeast would be able to handle it. Bottles...

Hey guys, Have a Kriek that has been aging now for 9 mos. It was 1/2 Pilsner, 1/2 Wheat fermented with Roeselare yeast. Over the weekend, I added 6lbs of Cherry Puree to the primary fermentation bucket. I expected fermentation to start up again over the next few days, however, the air lock...

Just did this recipe as is, but whole leaf Sorachi Ace. Used a modified BIAB w/ sparge, nailed the OG (1.062), woo hoo! Looks amazing, came out super clear, can't wait for this to ferment out and taste. - Jeff