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01-31-2015 4:52 PM

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  • Posted in thread: Chuck e cheese rant on 01-25-2015 at 08:29 PM
    They serve Bud and maybe Bud Light at the one near me. No way in hell I'd drive 3 hours to go
    to a Chuckie Cheese. I'd need to be getting something else pretty good out of it.

  • Posted in thread: ESB Too Thin - BJCP Category? on 01-23-2015 at 12:23 AM
    You could try sending it in as an alt beer (not sure which one); that's probably what I'd do.

  • Posted in thread: Lactose, really unfermentable? on 01-20-2015 at 06:51 PM
    Lactobacillus will ferment it, but like others said, brewer's yeast won't. I don't know if
    Brett does or does not ferment it.

  • Posted in thread: Sugars you want, and sugars you don't...? on 01-20-2015 at 12:31 AM
    So that's after the batch has been racked to a secondary? Doesn't that kick off another fast
    ferment?I think you can do it in primary or secondary, but in the 120 min process, at least one
    and maybe 2...

  • Posted in thread: Sugars you want, and sugars you don't...? on 01-19-2015 at 10:29 PM
    Table sugar is actually pretty common in double ipa's (look up the Pliny recipe). Belgian candy
    sugars are common in Belgian beers (duh), and English brewers frequently use brewing caramels
    and invert...

  • Posted in thread: Competition Frustrations on 01-18-2015 at 10:20 PM
    If you want to place, don't brew ipa's. Or Belgians or stouts or American ales. Brew pretty
    much any lager, and you'll be a competition hero (if you enter the right ones, and your beers
    aren't diacety...

  • Posted in thread: INISBC 003 Colorado IPA Yeast on 01-18-2015 at 04:04 PM
    So, where do you get it? Never heard of them.

  • Posted in thread: Why do breweries partially bottle condition? on 01-17-2015 at 09:08 PM
    I don't think they're partially force carbonating; more likely, they cap the fermenter near the
    end of fermentation, and trap around 2 volumes of CO2. They bottle condition to either meet
    German stand...

  • Posted in thread: Munich Malt... appears to be a crystal malt on 01-13-2015 at 05:11 PM
    I don't think they mean the same process as making crystal malts when they say the Munich malt
    is "stewed.". The malt isn't soaked in water and held at conversion temp the way crystal malts
    are treate...

  • Posted in thread: Looking for ideas on how to add in a 'cornbread' flavor on 01-13-2015 at 03:54 AM
    I would try toasting maybe a half pound of flaked maize; I don't think regular flaked maize
    will give much flavor.


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