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MrOH

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Join Date:

09-28-2011

Last Activity:

04-28-2014 6:48 PM

Likes Given: 9

3 Likes on 3 Posts 

    ABOUT ME

  • Full-time cook, part-time kept man
  • Fishing when I can,wish I had a yard to do some gardening and do a little woodworking
  • Cook
  • Punk, metal, hardcore, roots reggae, seriously old school r&b and blues, folk, outlaw country, blueg
  • I don't own one
  • Catch 22, anything by Terry Pratchett, cookbooks
  • I was in JRHB, but I moved away :(
  • Doing all-grain in a third-floor apartment. It's a bitch.
  • Reap Weizenbock; Citra, Centennial, and Amarillo single hop IPAs; Nelson sauvin and citra IPA; a metric ****-ton of saisons
  • Fresh Prince hoppy american wheat, Regenerate Saison
  • Electrified Hate Black IPA
  • Luna Mala Chipolte Bourbon Porter, CounterClockwise Saison, Cigar Store Indian Historic Porter, Graff, Gold Oil Four Grain APA, Vigor Spiced Saison, Operation: Overlord Biere de Garde, Unruly Sideburns English IPA, Bloom Saison, Big Brother American brown ale, Refresh Hopfenweisse
  • Male
  • In a Relationship
  • Philadelphia
  • PA

LATEST ACTIVITY

  • Posted in thread: falconer's flight hops on 02-13-2014 at 05:42 AM
    I personally don't care for them. To me, they just have a generic, citrusy American hop flavor,
    which is great if that's what your going for. I do like them as a base for more interesting
    hops.

  • Posted in thread: 3724 + 3711 combo on 02-13-2014 at 05:33 AM
    Personally, I'd just save the 3711 for another beer. Depending on the size of your starter and
    the temps of your fermentation, the 3724 should make short work of a 1.030 wort. Hell, that's
    where a lot...

  • Posted in thread: Let's talk whey on 09-22-2013 at 06:53 AM
    I think that whey is great when making porridge-like starches: risotto, polenta, grits, etc.
    Give them a nice tartness.

  • Posted in thread: Gingko in beer? on 08-25-2013 at 01:42 AM
    Just going by how it stinks up many neighborhoods in Philly, well, more than they already
    smell, I would advise against it.

  • Posted in thread: Weizenbock Recipe - Dark Wheat Substitute? on 08-21-2013 at 01:49 PM
    Maybe try replacing the pilsner with more munich. It'll give you a little bit more color and
    malty richness, but you still won't get the crackery flavor of the dark wheat.

  • Posted in thread: Amber Malt Curious on 08-17-2013 at 01:27 PM
    I've used it a number of times in porters, where its contribution is hard to judge. The one
    beer I've used it where you can make it out was an English IPA where the grain bill was 94% TF
    Golden Promis...

  • Posted in thread: Do You Cook Golden Naked Oats? on 08-14-2013 at 03:47 AM
    Well, I don't cook any other crystal malts, but I do grind them, so I will continue to treat
    Golden Naked Oats in this manner.

  • Posted in thread: Dunkelweizen critque on 08-14-2013 at 03:42 AM
    I've done something very similar (.5#carawheat and 4oz chocolate wheat malt with the same
    amount of munich and dark wheat, similar IBUs and same yeast). The dark wheat and munich are
    both fairly low i...

  • Posted in thread: Hop Growing in Pennsylvania on 08-11-2013 at 09:34 PM
    Long story. I was growing hops in large planters on my balcony in Richmond, VA, before moving
    to Philly two years ago. Cut down the hops, brought them with us, even though we wouldn't have
    an outdoor ...

  • Posted in thread: Double ESB on 07-27-2013 at 03:38 PM
    I would up the Pale ale malt to 15#, kill the carapils (that much base should leave you with
    plenty of body, leave the biscuit and crystal as is, and double the hops across the board.

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