Last Activity:07-25-2014 10:28 AM
Likes Given: 24
4 Likes on 4 Posts
Posted in thread: Holiday Beer Question on 07-24-2014 at 04:52 PM
I've been knocking around the fall beer ideas as well and a brown of some sort is on the list.
Here's what I came up with.7.0# Marris Otter1.25# Munich 101.25# Brown Malt1.0# Victory0.75#
Posted in thread: Holiday Beer Question on 07-24-2014 at 03:09 PM
Yes I know it's only July, but I've been kicking around an idea to make a Pecan Pie Porter for
the holidays this year. I'll admit I don't have a firm recipe in mind, I just have a question
on a proces...
Posted in thread: Please Help! Yeast starter overflowed and smells sour.. on 05-23-2014 at 11:57 PM
I've got a similar situation going on, my starter smells pretty sour. Sent from my iPhone using
Posted in thread: Sour starter on 05-23-2014 at 11:45 PM
The last time I brewed I ran off some extra wort to use as a starter. I've never done this, but
thought it would be a great way to save some money on extract. I made a wheat beer and froze
the wort in...
Posted in thread: Mashed overnight on 05-12-2014 at 11:10 PM
I wasn't happy to throw out the entire batch, but it just seemed like this batch was doomed
from the start. That's what I get for brewing with the inlaws in town, haha!
Posted in thread: Mashed overnight on 05-12-2014 at 04:36 PM
The temp when I mashed out was 110. The really sad thing is we got some rain and I had to delay
the boil. It just came to a nice rolling boil and the propane ran out. I had to dump the whole
Posted in thread: Mashed overnight on 05-11-2014 at 10:06 PM
I just tried the wort, and it doesn't taste sour. I'll repost in 60 days when it's done
lagering!Sent from my iPhone using Home Brew
Posted in thread: Mashed overnight on 05-11-2014 at 09:39 PM
I was going to brew last night, but my in laws were in town and I ran out of time. The grains
sat in the mash tun overnight. I am mashing out today and am worried of ending up with a really
Posted in thread: Lager Recipe Question on 05-09-2014 at 02:25 PM
Is 50 degrees cold enough for primary fermentation? My second quesitons is in regards to the
"skunk" taste associated with Stella and Peroni. Is that taste from the yeast used, or the long
time is sit...
Posted in thread: Twang taste in all grain on 05-08-2014 at 03:02 PM
So one of my pet peeves is people post things a rarely follow up. I am trying to one at a time
to go back and relay what I discovered. My theory on this one is I got the grains way too hot