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05-05-2016 9:11 PM

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83 Likes on 72 Posts 


  • Posted in thread: Wyeast 3711 French Saison on 05-03-2016 at 12:09 PM
    The sample I pulled on Saturday had is fair share of spice, it did indeed have a hef quality to
    it but it wasn't excessive, less than a previous fermentation done 1-2 C higher

  • Posted in thread: How to release recirculated wort on top of mash? on 05-02-2016 at 01:03 PM
    OK I see where this is going. I was a bit slow sorry. In which case wort can be returned just
    from the pump outlet.

  • Posted in thread: Hop ratios for an APA on 05-02-2016 at 10:38 AM
    I would go 3% crystal and put something in for body/head retention. I would use a pale English
    caramel malt.I would go 1:0.5:1 Simcoe:Citra:Amarillo keeping Citra out of the boil.I would
    bitter with a...

  • Posted in thread: What process / technique / piece of equipment has improved your beer the most?! on 05-02-2016 at 09:29 AM
    Brewpi & chest freezer

  • Posted in thread: How to release recirculated wort on top of mash? on 05-02-2016 at 09:28 AM
    If this is BIAB no sparge then why recirculate at all. The problem is recirculating when its

  • Posted in thread: IBU Contributions from Flameout and Hopstand Additions on 05-01-2016 at 11:31 PM
    I chill quickly with the plate chiller down to 162F and then add all my whirlpool additions. I
    then keep it between 162-172F. After the whilrpool I chill to pitch temperature.The key points
    are;- fast...

  • Posted in thread: Help with IPA hop bill on 05-01-2016 at 11:23 PM
    Not enough hops imo, but its still a decent amount for kettle additions. Also 3 boil additions
    are a waste, I have been converted to the big hop stand. Less muddled much more intense flavor
    and effici...

  • Posted in thread: How to release recirculated wort on top of mash? on 05-01-2016 at 08:25 PM
    Two potential issues: stuck mash and grain particles making it to the kettle. If your not going
    to fixed the bed then there's no point in a vorlauf

  • Posted in thread: Color challenge - orange beer on 05-01-2016 at 07:16 PM
    That is indeed orange, but hows it taste with 40% munich II

  • Posted in thread: My Next IPA on 05-01-2016 at 05:00 PM
    Shameless bump, but I want to do this next weekend. So feedback welcome especially on the
    grainbill. I was thinking of droping the Abbey back to 4%.

Drinking: Chinook and Rye Breakfast Stout, Basic Brown ale, Simcoe/Ahtanum/Centennial IPA,Imperial Stout (chilli/chocolate), Mosaic/Citra IPA, Rye and Ginger Saison, Mosaic milk stout Bottle Conditioning: Yuzu/lemon drop pale, Comet/Apollo IPA, Belgian FE stout Fermenter: Saison (wlp029/wy3711)