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01-04-2015 3:02 AM

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  • Posted in thread: airlock on 12-29-2014 at 09:43 PM
    You're probably fine either way. Some beer usually gets into the airlock and doesn't hurt
    anything unless it gets so clogged that none of the CO2 can blow off any longer. On the other
    hand, if ferment...

  • Posted in thread: Advice on Oak on 12-29-2014 at 09:38 PM
    Brewing friends: I'm thinking of doing a rye stout (NB's Rye Stout Extract), and I was
    considering aging it on oak cubes. However, I've never done this before, and I need expert
    advice:* what type of ...

  • Posted in thread: new guy saying hello on 12-29-2014 at 09:36 PM
    Awesome! What "level" are you at right now? You'll find people here whose skill level vary from
    "I just got a Mr. Beer kit for Christmas and I don't know what to do with it" to "I'm a
    professional bre...

  • Posted in thread: Caramel Macchiato Stout on 10-22-2013 at 02:34 PM
    Oh, I forgot to mention that I'm planning on adding some cold-pressed coffee at bottling. I may
    hold the lactose back and see what it tastes like after fermentation is done, and add it as

  • Posted in thread: Caramel Macchiato Stout on 10-22-2013 at 02:06 PM
    I'm bottling. I've never played around with flavor extracts--do those work well?

  • Posted in thread: Caramel Macchiato Stout on 10-22-2013 at 01:45 PM
    So would you axe the caramel malts and add the MO back in?

  • Posted in thread: Caramel Macchiato Stout on 10-22-2013 at 01:35 PM
    Well, I was looking at experimenting with candy syrups anyway...thanks for the feedback!

  • Posted in thread: Caramel Macchiato Stout on 10-22-2013 at 01:12 PM
    I'm thinking of making my first stout, and I thought something with a bit of caramel flavor
    might be a nice twist. I wanted to use a sweet/milk stout as a base, and punch up the coffee
    and caramel fla...

  • Posted in thread: Under Carb Help on 10-18-2013 at 10:08 AM
    If some are well-carbed and some aren't, I suspect your priming solution isn't being mixed
    thoroughly with the beer. Try stirring it gently (so you don't oxidate the beer) as you add the

  • Posted in thread: Trying to reprime flat batch, when something happened... on 10-18-2013 at 12:49 AM
    I've done exactly this before. What's happening is that there is SOME CO2 dissolved in the
    beer; when you add the sugar it acts as nucleation sites for the carbon dioxide to form on.The
    only real solu...

Lines on Ale ( Bottled: NB Irish Red; 1-gallon SMaSH IPA's: Citra, Cascade, Simcoe, Falconer's Flight and Mosaic; Bavarian Hefeweisen; Centennial Blonde; EdWort's apfelwein Conditioning: Primary: Mosaic IPA On Deck: Cherry Melomel Gone But Not Forgotten: Blue Schoon (Blue Moon clone)

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