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04-21-2014 1:03 AM

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115 Likes on 86 Posts 


  • Posted in thread: Can I have your opinion on this Russian Imperial Stout recipe? on 04-21-2014 at 06:03 AM
    +1 for Maris Otter, I love the stuff. At least until I tasted Canadian Pale Malt, It is
    amazing. I have made a 2-row and Special Roast 50 combination, and, to be honest, I fooled some
    BJCP judges into...

  • Posted in thread: Question on preboil and postboil OG on 04-21-2014 at 02:27 AM
    False readings happen all the time, you will probably be okay. Did you remeasure your final
    cooled volume to see how much you actually have left? I got a lesson about propane tanks a few
    days ago, I h...

  • Posted in thread: How does a Noob to All Grain learn the Grains? on 04-21-2014 at 02:15 AM
    Designing Great Beers is a great book, but there is more information available than the usual
    noob brewer can even understand. I have been brewing almost three years, and my wife got it for
    me as a gi...

  • Posted in thread: British Bitter Priming Instructions - Way Off? on 04-20-2014 at 07:07 PM
    I generally use less priming sugar than 4.5 oz for 5 gallons. I normally use 0.75 oz for stouts
    and porters, and on my last ESB, I used 0.85 oz per gallon, as I like my lighter style beers a
    bit more ...

  • Posted in thread: Liquid yeast at room temp for 3 months on 04-19-2014 at 10:07 PM
    There are few things worse than regret. Buy fresh yeast and pitch at the proper temperature,
    and keep the fermenter temp under control. Under pitching and/or high temps, will produce beer
    with an "off...

  • Posted in thread: What have you done to me? on 04-19-2014 at 02:23 AM
    Cost wise it's not as bad as freebase cocaine, well, there are solvents, chemicals, reagent
    grade acids, glassware, tubes and wires, okay, freebase doesn't use wires due to the possible
    fires and expl...

  • Posted in thread: Hershey's sugar free syrup in milk stout? on 04-17-2014 at 06:01 PM
    I used Torani Sugar Free Chocolate Syrup in my triple chocolate stout. I used chocolate malt,
    cocoa powder, and Torani. I mashed the chocolate malt, put 8 oz of cocoa @ 15 minutes on the
    boil, and 2 c...

  • Posted in thread: new to brewing on 04-16-2014 at 07:21 PM
    Welcome to your new addiction. My first batch was a partial grain and extract Amber Ale. Brew I
    A Bag "BIAB" kits are fairly easy to do, but remember a few things: after the grain bag is out
    of the st...

  • Posted in thread: Applejack (fractional freezing) on 04-16-2014 at 04:00 AM
    I have made many batches of apple jack, and have learned a bit doing so. My first batches were
    low ABV, and that left a large amount of un fermented sugar available. Not only does the
    alcohol control ...

  • Posted in thread: Warm fermentation on 04-15-2014 at 09:39 PM
    +1 for BigFloyd, his advice is always spot on. I personally have "cold crashed" accidentally by
    chilling too fast/over chilling, I say cold crashed as my yeast fell out, as didn't want to re

Aging from last year: Hard Cider, Triple Chocolate Stout, Black IPA, American Amber II First fermenter: Irish Red Ale Second fermenter: Soon to be a Mild of some kind Next to drink: Brown Porter (Best of Category Winner) then American Stout, then Amber ESB Long term aging: Strong Scottish Ale