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Join Date:

01-21-2010

Last Activity:

12-16-2013 4:14 PM

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3 Likes on 3 Posts 

    ABOUT ME

  • Central Illinois
  • A cog in the bureaucratic gears
  • Prairie Schooners - Home Brew Club for Springfield, IL
  • Male
  • Engaged

LATEST ACTIVITY

  • Posted in thread: What's the worst that could happen? on 08-31-2012 at 01:39 PM
    The grain bills of Belgian ales lead to a very malty sweet beer. Sugar additions and low mash
    temperatures are traditionally used to dry the beer out and make it more balanced and more
    "digestible." A...

  • Posted in thread: Puree vs. Frozen fruit on 08-01-2012 at 03:34 PM
    Thanks for everyone's comments and advice!

  • Posted in thread: Puree vs. Frozen fruit on 07-31-2012 at 04:35 PM
    Up to this point, all my melomels have been made with fruit juices, but I am now planning on
    making a fuller-bodied raspberry melomel. It appears I can use either a raspberry puree from
    Vintner's Harv...

  • Posted in thread: Professional Chef will give recipes on 07-30-2012 at 03:46 PM
    I brewed an American Honey Blonde Ale, and would like pairing suggestions.... For reference,
    the recipe for the Blonde included 2-row, white wheat malt, caramel 20, Tettnang for bittering,
    Saaz for ar...

  • Posted in thread: Honey ale, why are you such a jerk to me? on 07-18-2012 at 04:18 PM
    Hmmm. I'm not sure what's causing the sour taste.I know that boiling honey drives off desirable
    aromatics, which is why I add it post-boil. I've only used orange blossom honey in beer, but
    I've used c...

  • Posted in thread: Honey ale, why are you such a jerk to me? on 07-18-2012 at 03:44 PM
    What temperature did you ferment at?

  • Posted in thread: OOps - Belgian Tripel Monstrosity on 07-05-2012 at 12:27 PM
    A Belgian Strong Amber? Hope the hops can balance the increase in gravity....

  • Posted in thread: Good Batch Size on 06-27-2012 at 08:42 PM
    Is there a cheap place to get the 3 gallon carboys? I was thinking the same thing regarding
    batch size. My first batch is 5 gallons because I'm fairly confident I'll like it (blueberry).
    But 1 gallon ...

  • Posted in thread: Good Batch Size on 06-27-2012 at 08:25 PM
    I usually ferment my meads in 3-gallon carboys. I usually use 2 gallons of water. With the
    volume of honey, that is somewhere in the 2.5 gallon range, which leaves just about the right
    amount of heads...

  • Posted in thread: First mead just sitting there...yeast on strike? on 05-31-2012 at 05:08 PM
    I'd give it a few more days to take off. If it still doesn't, try repitching. If - even after
    that - nothing happens, try switching from 71B to EC-1118.

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