tag:blogger.com,1999:blog-8066877917844499643.post4836568718010496416..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Courage RIS Tasting 2015 (Eight Years Old)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8066877917844499643.post-86176560217166472382016-02-29T21:29:39.202-05:002016-02-29T21:29:39.202-05:00I don't think it could hurt, but I'm hones...I don't think it could hurt, but I'm honestly not sure. I think it'd be best if you kegged, that way you wouldn't have to add more time to a beer that is best fresh even if it did extend the life a bit!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34540733083636076742016-02-28T04:30:40.401-05:002016-02-28T04:30:40.401-05:00Interesting thing about the metabisulfite, i'v...Interesting thing about the metabisulfite, i've used it in wine before (it is amazing btw how much abuse wine can take compared to beer partly due to the metabisulfite) but i have never dared to try it in beer.<br /><br />Do you think it could help keeping my hoppy beers fresher, kinda correcting for my sub-par bottling and dryhopping techniques? (in terms of oxygen pick-up)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48705068537878913332016-01-10T21:23:30.831-05:002016-01-10T21:23:30.831-05:00It is your call, personally I'd mash hot and g...It is your call, personally I'd mash hot and give it more time with the Brett. The candi sugar will help it dry out. FWIW, I'd go Brett claussenii.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7774990455849672862016-01-10T17:11:53.340-05:002016-01-10T17:11:53.340-05:00I'm gearing up to make a batch of this myself....I'm gearing up to make a batch of this myself. After a long time staring at this recipe....<br /><br />the plan is to use Brett Clausenii or Bret Brux to get some brettyness into it.<br />I'll also be using S-04 at low temps to primary.<br />so, I have a question, you have such a high Mash temp, although your specialties are lower than normal stouts.<br />I was thinkingthe Stone IRS recipe<br />2lbs amber 1.3lbs choc and roast barley (although i'll be swappingthe roast out for carafa) with the addition of the dark candi as well.<br />will this work? I just want to make sure it well be ok, and with the extra special malts, i assume i'd be better off lowering my mash temp to 151-152F<br /><br />Thoughts?CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.com