Last Activity:04-16-2014 9:48 AM
Age:39 years old
Likes Given: 4
168 Likes on 148 Posts
Posted in thread: Maple sap on 04-06-2014 at 04:13 AM
Sap was flowing like crazy this year, so another batch of maple sap beer is in the fermenter. I
went with a "regular" English mild for this year (as opposed to the dark strong English mild I
Posted in thread: Abscission Ale (Tumbler clone) on 03-29-2014 at 03:25 AM
That's a beautiful beer and a really nice photograph. Looks like homebrewing is not your only
hobby. I'm gonna have to add this one to the schedule.Thanks! This is a really nice beer. And
yes, before ...
Posted in thread: WLP644 -Brett B Trois on 03-22-2014 at 01:45 PM
It can do. The quantity in the vial is significantly lower than other White Labs strains, so if
you're pitching it into a normal sized starter it may take longer to show signs of activity.
Also, per C...
Posted in thread: Wine Yeast + Brett in beer on 02-19-2014 at 08:56 PM
Just to be clear, there was no Brett added to this particular batch?
Posted in thread: Burnt caramel/sugar on 02-16-2014 at 07:54 PM
I did it with an attempt at a creme brulee stout clone. I caramelized .5 lb in a 2.5 gal batch.
Then only issues I had were transferring it to the brew kettle, it got very sticky and thick. I
Posted in thread: Burnt caramel/sugar on 02-16-2014 at 02:23 PM
Has anyone ever used burnt caramel/sugar in a recipe? I have plans to make a big RIS and want
to include some homemade caramel sugar (links to images of what I am referring to). I purposely
Posted in thread: HomeBrewTalk 2014 Big Giveaway on 02-12-2014 at 08:15 PM
Posted in thread: Homebrewing Blog on 02-12-2014 at 12:48 PM
Jlem - I like your Beer Log, is that a plugin for the site or did you just design a table that
you keep adding to? It's very organized and helpful!Thanks. It's actually just a basic table
that I keep ...
Posted in thread: Wine Yeast + Brett in beer on 02-03-2014 at 11:23 PM
.... I can also see why people say 1116 wine yeast has a peachy flavor, it's definitely
present. Well, there's your sulfur. The aroma/flavor of stone fruits like peaches and apricots
are actually sulf...
Posted in thread: Trappist ale from Massachusetts on 01-29-2014 at 08:01 PM
Fwiw, I picked up a 4-pack the other day at a local beer shop. Pretty pricey - $16.I'm not a
Belgian beer connosieur, but I like this beer. My first thought that it was similar to Chimay
Cinq Cents (w...