Recent content by TuffBunny

Thanks so much for the quick reply! This is very helpful information to me. A little background on what I'm up to... I've been warm aging (at room temperature) canned beers fermented with various brettanomyces, diastaticus (saison strains identified as having diastatucus genes) and wild yeast...

Hi DrKarma, I know, this is an ancient post! Good info is always welcome, if it's useful! I've been doing a lot of extrapolation from the Zahm Nagle chart for temperatures / pressures out of the range of the chart. Just curious, if you recall, how did you develop your formula?

Yeah, so... I brewed this on 11/11/13, and used the original recipe except for the sub of Briess Rye LME, and I used Nottingham that I had on hand for the yeast. Wow. I got an O.G. of 1.064! What the heck. It only got down to 1.020, and on 12/11 I decided to bottle it and keep it cool...

I brewed some of this on 11/11/13. I followed the recipe, but I substituted one 3.3 lb. can of Briess Rye LME for three lbs. of amber DME. The smell of this while it was fermenting was incredibly good. I can't wait to try some. It'll be ready around Christmas time. RW

2886.5 +5=2891.5

5 for me. I used real flash pasturized cider (says each gallon is made from 10 lbs of apples). OG 1.061. Nottingham tore through it in about 18 hours, 66-69°F. I racked it about a week ago. It's at 1.010. Still really opaque as was the original cider, and dry and really tart, but it is...