Adam78K

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Join Date:

08-16-2009

Last Activity:

11-03-2011 9:30 PM

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    ABOUT ME

  • Seattle
  • Male
  • Engaged

LATEST ACTIVITY

  • Posted in thread: Oatmeal pumpkin Stout on 09-23-2011 at 03:43 AM
    bump any feedback guys? Also possibily thinking about adding 1 tsp pumpkin spice addition at 30
    mins.

  • Posted in thread: Oatmeal pumpkin Stout on 09-22-2011 at 02:32 AM
    Going to toast the oats and possibly add more pumpkin spice in the secondary to taste if it is
    not up to par. Also there will be 2 roasted sugar pumpkins with brown sugar on them in the
    mash. Mash at ...

  • Posted in thread: Hallertau Hop sub on 05-27-2011 at 01:54 AM
    Have mixed reviews from a lot of people on this subject but for a Rye Kolsch for a Hallertau
    hop substitute would you use which of the following, Mt. Hood, Saaz or Tettnang? Thanks
    everyone.

  • Posted in thread: Building Water for a Kolsch on 05-25-2011 at 04:31 AM
    so you're saying alkalinity is still to high? Still just a little confused because its
    negative, does that matter if it is negative? Sorry for all the question's.Alkalinity (CaCO3):
    -103

  • Posted in thread: Building Water for a Kolsch on 05-24-2011 at 03:15 AM
    this might be a dumb statement but isn't it already below 20 alkalinity, it's at -103?

  • Posted in thread: Building Water for a Kolsch on 05-23-2011 at 04:57 AM
    bump any1?

  • Posted in thread: Building Water for a Kolsch on 05-21-2011 at 04:27 PM
    What do you guy's think of this, just did it for tomorrows brew.This page can be used for
    copying and pastingStarting Water (ppm):Ca:3.2Mg:0.7Na:6.5Cl:4.2SO4:3.5CaCO3:16Mash / Sparge
    Vol (gal):3.5/5.5...

  • Posted in thread: Water profile for a Koelsch? on 05-19-2011 at 04:50 AM
    What do you guys think, just worked up this profile and it seems pretty suitable for me.This
    page can be used for copying and pastingStarting Water
    (ppm):Ca:3.2Mg:0.7Na:6.5Cl:4.2SO4:3.5CaCO3:16Mash / ...

  • Posted in thread: Dusselfdorf Alt water profile on 04-28-2011 at 02:00 AM
    bump

  • Posted in thread: Dusselfdorf Alt water profile on 04-26-2011 at 01:09 AM
    Doesn't baking soda raise pH and acid alt lowers ph to get me in the range of 5.3 which I like?
    Also if you throw chalk into the mash it dissolves properly and then for your 2nd running throw
    the chal...

Following Stats
FORUM SIGNATURE
Primary Dusseldorf Alt Secondary Russian Imperial Stout Bottle Conditioning Janet Brown, Russian Imperial Stout. On Deck Ryed Up Kolsch
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