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Join Date:

09-26-2007

Last Activity:

08-26-2015 5:16 PM

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234 Likes on 156 Posts 

    ABOUT ME

  • Economist
  • Michael Tonsmeire
  • DC Homebrewers, BURP
  • Male
  • Married
  • DC
  • Washington DC

LATEST ACTIVITY

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 08-13-2015 at 01:55 PM
    Planning another round with 1318 after it finishes up in a porter. Thinking of adding 4 lbs of
    malted oats to the mash for 12 gallons this time. I've got a pound of Nelson that is calling
    for me to do...

  • Posted in thread: Apocalypse Cow Clone Ideas on 08-13-2015 at 01:51 PM
    I'm using extract, but would very much like to brew this beer. What kind and what quantity of
    malt extract would I use instead of the 19 pounds of 2-Row Pale?Ballpark, 12 lbs of light (or
    extra light,...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-24-2015 at 07:08 PM
    Interesting. Well we know that HF uses Rahr. Do you suspect Edward is made with pale 3-4L or
    2-row 2L ?No idea. I'd try both and see which one you prefer in your beers.

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-24-2015 at 05:54 PM
    Braufessor, Rahr 2 row as in the 2L?I see hill farmstead lists pale and caramel malt in his
    ingredients for Edward. Which I'm assuming translates to rahr pale ale malt which is 3-4L.
    Edward looks to b...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-20-2015 at 07:38 PM
    Originally posted by MartinB in another forum but:Table 22.2 from Malting and Brewing Science
    reports the following inorganic components in beer.K: 220 to 1100 ppmNa: 9 to 230 ppmMg: 34 to
    250 ppmCa: ...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-20-2015 at 07:16 PM
    With malt adding anywhere from 200-900ppm each of chloride and sulfate after mashing, why do
    you believe upping these anions by 25-50ppm is going to make any change whatsoever in the
    finished product?...

  • Posted in thread: Wild Apple Cider on 07-15-2015 at 01:28 PM
    Just talked to Kyle at Millstone Cellars for an article on "weird" ciders for BYO. He's a big
    advocates of wild ciders using yeast from unpasteurized cider.Cider lacks the complex dextrins
    of wort, so...

  • Posted in thread: apricot lambic pits or no pits on 07-10-2015 at 12:00 PM
    FWIW Casey Brewing does halved apricots with no pits.Agreed, although as the other poster noted
    they also brew Noyaux, which is aged on toasted apricot kernels (the actual seed within the
    pit). It is ...

  • Posted in thread: Blending Wine and Sour Beer on 07-10-2015 at 11:56 AM
    I must have looked for an hour on your blog and missed all the wine and sour beer posts.
    :drunk: Love the book, thanks for the help.I'm not always great with tags, but this should
    catch most of them: ...

  • Posted in thread: Dregs smell on 07-09-2015 at 01:58 PM
    I wouldn't worry too much. No way to guarantee they're good, but I'd be less worried about
    sulfur than acetic. I've had some great beers go through a rotten egg phase. Best of luck!

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Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
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