Last Activity:11-26-2013 9:46 PM
Likes Given: 9
3 Likes on 3 Posts
Posted in thread: Let's talk whey on 09-22-2013 at 07:53 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 02:42 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 02:49 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 02:27 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
Posted in thread: Do You Cook Golden Naked Oats? on 08-14-2013 at 04:47 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 04:42 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 10:34 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 04:38 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.
Posted in thread: Golden Promise and Citra? on 07-27-2013 at 04:31 PM
I'd cut back on the crystal, golden promise will contribute its own sweetness, maybe just .5#,
and even that would be pushing it for my tastes. Up the Vienna malt to make up for it.
Posted in thread: Aroma Concerns with Dry Hopped Willamette on 07-23-2013 at 06:43 PM
I don't know about down under, but an IIPA using showcasing Willamette as a flavoring/aroma hop
would not do well in an American competition. We like our citrus/tropical fruit/piney flavors