Freezeblade

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Join Date:

05-25-2008

Last Activity:

05-12-2012 11:09 AM

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21 Likes on 13 Posts 

    ABOUT ME

  • Oakland, California
  • CAD monkey
  • Graham
  • everything from classic, jazz, rock to black metal and ambient.
  • Oakland brewer.
    Mead Maker
    Cider maker.
  • Beer, wine, cider, mead
  • probably beer and cider
  • probably mead and cider
  • stuff.
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Graham's English Cider on 04-18-2011 at 07:02 PM
    * I am using EC1118 yeast. Should I pitch one full yeast packet if I am doing half the total of
    the OP's recipe? Will that extra yeast create any issues?* Should I cut the lemon and tea in
    half as wel...

  • Posted in thread: Brewing Sugars - Jaggery, Piloncillo, Turbinado... on 04-08-2011 at 04:37 AM
    I've been using the same numbers for Piloncillo as Turbinado, it's very similar in flavor, but
    the piloncillo seems to have a bit more of a buttery taste, I assume from the mallard reactions
    in boilin...

  • Posted in thread: Graham's English Cider on 03-09-2011 at 09:58 PM
    Question: is the function of topping off with more juice in the secondary simply to fill
    headspace?.A: It's just to fill headspace.As for keeping it in primary for bulk aging, I
    wouldn't keep it in pr...

  • Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-20-2011 at 05:13 AM
    I'll bite on this as well. it sounds like the sort of sugar you want to use for this is sold
    around here has "evaporated cane juice" which is quite a bit lighter than turbinado or
    demerara, but certai...

  • Posted in thread: Graham's English Cider on 02-11-2011 at 07:26 PM
    I can really only vouch for the recipe as written, which is without the brown sugar, honey or
    spices.I really think that IF you were going to do spices, which I don't recomend, that'd be
    far too much ...

  • Posted in thread: What British yeast on 01-26-2011 at 08:04 PM
    You know, I think that WYeast West Yorkshire, or While Labs Yorkshire Square Ale would be great
    in all of these. that or the WLP005, ringwood. They are all very malty yeasts, and would work
    great in a...

  • Posted in thread: Honey Porter Recipe on 12-26-2010 at 08:11 PM
    I think you won't taste the honey in there, even at 3 pounds. Personally I would add 2# of a
    STRONG flavored honey (buckwheat, basswood, etc.) at secondary (don't boil it), and replace
    half of the cry...

  • Posted in thread: Irish Red Recipe- Suggestions welcome. on 12-16-2010 at 06:25 PM
    If you want some extra mouthfeel, toss in some flaked barley. my irish red looks like this (in
    percentages, I dont' have my beersmith here, I'm at work)MO: 81%C150: 5%Flaked Barley:
    3%Roasted Barley: ...

  • Posted in thread: Irish Red Recipe- Suggestions welcome. on 12-16-2010 at 06:08 PM
    If you want it drier, you shouldn't be mashing at high as 154, but more like 150 or 148.
    Mashing higher will make it more sweet. I might also suggest replacing the C40 with a smaller
    or similar amount...

  • Posted in thread: The strangest thing I've ever put in a recipe is... on 12-16-2010 at 06:05 PM
    I've added what some might consider "strange" things in my beer, as I've done a few non-hop
    beers bittered with Yarrow, mugwort and wormwood. Turned out quite interesting, although I will
    probably dro...

FORUM SIGNATURE
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23 Clearing:Apple Wine Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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