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06-05-2009

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04-30-2014 2:42 PM

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  • Posted in thread: Bochet Mead (burnt mead) on 04-30-2014 at 08:11 PM
    Well I think I pitched the yeast too hot because I checked the gravity after three days and it
    had only moved from 1.107 to 1.103 or so. I just pitched a new packet of D47 so we'll see what
    it looks l...

  • Posted in thread: Bochet Mead (burnt mead) on 04-30-2014 at 07:42 PM
    This has far worse head retention than any traditional mead I've made. I haven't taken a large
    enough sample to evaluate the body.

  • Posted in thread: Bochet Mead (burnt mead) on 04-30-2014 at 06:27 PM
    Is a bochet expected to be pretty thin? I notice it barely has any head retention if I shake up
    the fermenter. I'm guessing because most of the proteins were denatured during the cooking
    process.

  • Posted in thread: Bochet Mead (burnt mead) on 04-30-2014 at 12:32 AM
    I made one of these on Sunday with goldenrod honey and the aroma was still very apparent after
    cooking. I cooked it to about 345 degrees, it had been lightly smoking for a few minutes when I
    turned of...

  • Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 02-28-2012 at 02:10 AM
    Black IPA? Guinness is pretty dry, so that should be pretty bitter. Let us know how it comes
    out.

  • Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 01-23-2012 at 07:58 PM
    I think this recipe is supposed to use ~300srm roasted barley, but I've made it with 500srm as
    well and I liked it better darker.

  • Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 06-11-2011 at 06:02 PM
    I've made it both ways and I liked it better with the darker stuff.

  • Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 04-19-2011 at 02:21 PM
    Yes, you want about a pound of 500L roasted barley for a 5 gallon batch. I don't know how
    Briess can call that stuff 'roasted barley', because it isn't. Make sure it is ground well too,
    I think JZ re...

  • Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 04-04-2011 at 04:10 PM
    Either the Hugh Bairds or the Pauls, not the Briess. I don't know how they can call that
    roasted barley, it is most certainly not what you want for a stout.

  • Posted in thread: Whirlfloc Tab's and a Dunkelweizen on 08-29-2010 at 04:01 AM
    Chill haze has been linked to stability problems according to JP, so anything that helps get
    rid of those unwanted proteins is a good idea, even if the beer will still be cloudy.

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Posted: 
November 19, 2009  •  08:07 PM
Look, now you have a comment on your profile....YA!!! Watch out for Wombats.
 
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