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01-25-2012 8:00 PM

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  • Bethesda
  • Flanders red, seasonal cider #2, sour brown
  • Belgian witbier, saison, hefeweizen, APA
  • seasonal cider #1, vienna (lagering)
  • Male
  • Married


  • Posted in thread: carafa special I/II/III on 09-29-2011 at 01:31 PM
    carafa special II is around 450 L or so. It gives me a more brown color than red. Anyone use
    the special III?

  • Posted in thread: Saison plus Brett on 09-24-2011 at 01:42 AM
    Just finished one of these up. You get different opinions because people like different amounts
    of brett character. Just decide what you want. Pitch the brett earlier or feed MD for more

  • Posted in thread: JP -Weizen Bam clone? on 08-03-2011 at 08:54 PM
    What do you think about the phenolic/clove flavor + sour?

  • Posted in thread: The Yeast has Risen! Or maybe something else? on 07-25-2011 at 06:06 PM
    Looks like film yeast.

  • Posted in thread: First Cider Question on 07-10-2011 at 07:03 PM
    I just did a six-way side by side with different wine yeasts and standard juice. D47 was my
    wife and I's second favorite, behind 71B. It left a fuller mouthfeel than the others. A little
    bit of a slow...

  • Posted in thread: New here and to cider pretty much, here's my 2nd batch recipe! on 07-10-2011 at 06:21 PM
    You can also make a "spice tea" and add to taste post primary ferment.

  • Posted in thread: Lagered cider? on 06-14-2011 at 01:36 PM
    I was just wondering if anyone has ever used a lager yeast before and if so, what were their
    results.Someone has won the cider category at the National Homebrew Competition using a lager
    yeast. The re...

  • Posted in thread: Champagne Cider and Kegging Cider on 06-05-2011 at 03:31 PM
    I made something similar to the "champagne" style you mentioned. I don't think you need to use
    a clear cider, it will clarify if you give it enough time. You may also add pectic enzyme if
    you start wi...

  • Posted in thread: Can you Brew It recipe for Jolly Pumpkin Bam Biere on 06-03-2011 at 01:55 AM
    Any idea if I could use Wyeast 1388 Strong Golden instead of the WL 550? Only reason I ask, is
    I have it at home and it would be one less pack I'd have to buy.I used 565 and it ended up
    tasting very s...

  • Posted in thread: Fermenting and Serving a Saison Brett on 06-03-2011 at 01:52 AM
    It's only partially the cost, but secondly having to store all the extra stuff and more
    importantly the pain of having to replace keg lines etc... If it turns into a new regular thing
    for me then I ma...