Recent content by dinosaur_rides

yea I figured I would probably have to do that. but was hoping internet had solutions first...oh well. thanks

yea I felt like I needed to do that but was hoping the Internet would help first

well that would make sense as to why I felt like an idiot haha thanks

http://www.amwater.com/ccr/shorthills.pdf that's what I got, and I downloaded bru'n water and I cannot for the life of me figure out anything in there even after reading over things and helpful hints. anyone with more experience able to lend a helping hand?

Count me in!!!

Thinking of brewing an All Grain Imperial Stout heres my recipe i came up with. thoughts? criticism? anything?

thanks for the advice !

hydrometer readings. gunna make a starter of 3711 in a few days I guess and hope for the best?

WLP565, active fermentation was about 68 and then after a week and a half put it at room temp in a New York apartment (78-85) for the last week and a half. no starter

had an OG of 1.067 and my FG after 3 weeks is only 1.020 I could post the whole recipe if need be but, was wondering if I pitched a second yeast and waited another week could I get it to drop down to the 'style guidelines' of it being a saison (1.012-1.002) any thoughts ?