Last Activity:10-16-2013 4:47 PM
Posted in thread: Maui Coconut Porter on 07-22-2011 at 08:03 PM
JuanMoore might be dead, so here are what his notes were when he replied to my private message
3 weeks ago...The coffee flavor was not near as strong as the Maui version, but the coconut,
Posted in thread: Maui Coconut Porter on 07-19-2011 at 02:47 AM
So... how did it turn out ? How did the coconut flavor come out with the additions you listed ?
What would you change about the recipe ?
Posted in thread: Though on Porter with carafa special as the only roasted grains on 07-13-2011 at 08:23 PM
I'm planning on brewing a porter which will only use dehusked carafa as far as roasted grains
go.My goal there is to get as much coffee flavor (and maybe some chocoaltey flavor too) as
possible out of...
Posted in thread: Getting good Mouthfeel on 07-13-2011 at 08:13 PM
The way I brew my IPAs, I basically always go 50% Marris Otter 50% Pilsner as far as base malts
Posted in thread: Need a Manny's Pale Ale clone on 01-02-2011 at 07:38 PM
So, kshuler, how did it turn out ?
Posted in thread: Ode To Arthur, Irish Stout (Guinness Clone) on 09-16-2010 at 04:07 AM
Seriously, people who brewed this recipe and used a partial sour mash need to report in how it
tastes. What's the percentage of sour mash you used, if you used acid malt or not, the whole
process and ...
Posted in thread: Making it taste Lambic without being wild on 09-11-2010 at 01:49 AM
Here's the setup I used the first 12 hours, it was smelling pretty bad. The smell went
straight through both coolers. But after, it gradually went away.After 3 days at +/- 100*F, now
was the time. w...
Posted in thread: Making it taste Lambic without being wild on 09-05-2010 at 03:53 PM
I'm brewing 11 gallons of saison today and I'm going to try souring 1 gallon of wort. I bought
myself a 1 gallon thermos-like cooler. Yesterday, I tried it out with 133*F water and it
dropped to 91*F ...
Posted in thread: Making it taste Lambic without being wild on 08-31-2010 at 10:40 PM
About trying to keep the sour mash at around 100*F... why not use thermos ? Sure, it won't be
large enough for people wanting to sour half of their wort, but for people trying to get around
10%, like ...
Posted in thread: EZ Water Adjustment spreadsheet on 08-23-2010 at 01:59 PM
2. In the water chapter of the 2d edition of Handbook of Brewing a finding that taste panels
score lower sulfate beers higher than high sulfate beers.I would like to hear your take on what