Recent content by MattMagic

I had this issue until I started doing temperature control during fermentation. That changed everything.

After reading through all 20 pages, I'm not quite sure how people are getting these gravity numbers. For a 5 gallon batch, you'll need about 5.5lbs of cane sugar to get to 1.050 OG, with slightly more turbinado to reach the same OG.... With 5.5lbs of sugar, if you ferment all the way to dry...

The Ale Pail bottling buckets work great for this as well, and let you take easy samples without having to open your bucket.

5g Montmorency Tart Cherry Saison 5g Double Dark Chocolate Stout 42 barrels of Buzzsaw IPA:D

Hey Scott, unfortunately that sour is only at our brewpub in Ann Arbor, not the larger commercial brewery, so I'm never had the chance to have that one. :( We've got a pretty solid sour program. I don't work too much with those though. My favorite is our raspberry strawberry belgian sour called...

Make sure to shoot me a PM when you're headed up here and I'll make sure to get you a tour and we'll grab a beer!

Hey gents (ladies too!), After much reading on here for a while without posting anything, I figured I'd say hey! My name's Matt, and I work at a great little brewery in Ypsilanti, MI called Arbor Brewing Company, and I'm an avid home brewer when I'm not at work. Looking forward to continuing...