Last Activity:12-24-2014 6:02 PM
Likes Given: 12
62 Likes on 52 Posts
Posted in thread: Fireside Barleywine on 12-14-2014 at 12:37 PM
I'm brewing this beer a 2nd time, a little over a year since the 1st. I have bottles from the
1st still that are great. I omitted the smoked malt this time, subbed that portion with
American 2 row (Ma...
Posted in thread: OFFICIAL Kate the Great Russian Imperial Stout Clone on 09-22-2014 at 06:02 PM
This is very helpful to know that the port still comes through if you don't add the soaking
port to the secondary. This is seems very different from recipes with bourbon soaked wood and
there's 100+ m...
Posted in thread: New post a picture of your pint on 09-15-2014 at 02:09 PM
Flat Ass Tired (similarities to Fat Tire, oven toasted base malt). I'm going to be making a lot
more of this.
Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 09-14-2014 at 12:13 PM
Making 2# of the 270F sugar went smoothly per the instructions in post #1. I kept the heat low
on my gas stove (2 out of 6) and needed to adjust the heat up a little at the very end to get
to 270F. Th...
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-14-2014 at 12:03 PM
Congrats. I'm also an Eagle Scout.I wouldn't look at the Cl/SO4 ratio but their individual
levels. What I suggested (and used) is not extreme and think it works well with a malty beer.I
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-08-2014 at 08:24 PM
I will email Jeff and ask about the sugar. We should get an answer straight from the
brewer.Looks like the answer will have to wait. I got an automated-response:"I am holiday until
Monday 22nd Septemb...
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-08-2014 at 08:13 PM
Balrog;Fullers ferments at a starting temp of 64. They let the temp rise to 68 as fermentation
takes off; Then at 20%? left, the drop back to 64 (getting there at their desired FG).Wychwood
says, the ...
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-08-2014 at 06:34 PM
So I found some things to consider for future brews.1. Mash thick - 1:1 - better maltose
levels.2. Pitch more yeast, so fermentation completes in 3 days (wychwood)3. Use fullers
64-68-64 fermentation ...
Posted in thread: New post a picture of your pint on 08-30-2014 at 10:23 PM
Yooper's Stone Ruination Clone Grande Reserve Blue Clone Attempt following Brew Like A Monk
Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 08-25-2014 at 09:14 PM
I brewed the traditional and it's been chilling (50 degrees) in secondary for 6 weeks. Do you
think I should I wait a little longer or should it be good to bottle now? It hit 1.011 when it
went into t...