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11-11-2010

Last Activity:

07-28-2015 1:21 AM

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    ABOUT ME

  • Student, Writer
  • Lukas
  • Amorphis - anything since Tomi Jousten joined. Iron Maiden. Crooked Still. Corvus Corax. Gorecki
  • Kanon, Clannad, Arrested Development
  • Joseph and his Brothers, The Lord of the Rings, Les Miserables, Phantastes, The Man who was Thursday
  • Munich Dunkel,
    SWMBO Slayer,
    International IPA,
    Passionfruit American Summer Wheat,
    Hefeweizen,
  • Timothy Taylor vs. Samuel Smith's yeast experiment
  • 7 Deadly Sins ESB,
    Victory Dance of the Goblin King Special Bitter,
    Filloque Abbey Dubbel,
    Fool's Gold Vienna Lager,
    Basilica's Vault Pilsner,
    Victory Dance of the Elven King Tripel,
  • Apple Lager,
    Gingerbread Brown Ale
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LATEST ACTIVITY

  • Posted in thread: 100% Oat Beer on 07-28-2015 at 01:21 AM
    scubahoundWell yes, lack of demand feeds into lack of experience. But I take your meaning, this
    might be a perfectly good base grain, there just isn't demand for specialty oat malts out
    there. Yet.

  • Posted in thread: 100% Oat Beer on 07-28-2015 at 01:19 AM
    Ahem!.......There are more than a few S.M.A.S.H. fans out there.(Single Malt And Single
    Hop)Plus a few classic styles can be done that way (with a single base malt used)Marris Otter &
    Fuggles or EKG--...

  • Posted in thread: 100% Oat Beer on 07-27-2015 at 02:06 AM
    Nice! Thanks for the link and the (ongoing) experiment scubahound! I've wanted to make an
    all-oat malt beer since my issues with barley beer became clear, but the cross-contamination
    inevitable from a...

  • Posted in thread: Attenuation of GF Grains on 07-04-2015 at 05:11 PM
    You could check some recipe threads where they used millet as the base to see if other people
    reported FG; that might give you some idea what you can expect. A lot of people here use
    enzymes in the ma...

  • Posted in thread: Attenuation of GF Grains on 07-04-2015 at 05:09 PM
    I don't think this is a loaded question. The attenuation of beers can differ substantially
    based upon mash temperatures and base ingredients. There are a variety of compounds that can
    increase the gra...

  • Posted in thread: Brew experiment on 06-20-2015 at 09:46 PM
    FWIW, the enzymes you use will change the properties of the finished beer quite a bit. So
    that's a variable to take into account. If you use a combo of alpha and beta amylase you'll get
    a different FG...

  • Posted in thread: Brew Room Overheated! on 01-28-2013 at 08:11 PM
    My. We've had pretty big temps swing here too this winter, but I agree that may be a bit much
    to deal with. A water bath helps, but there are limits.Even a fairly stable first week would be
    fine. A sl...

  • Posted in thread: Do I need to add more yeast?? on 01-28-2013 at 08:07 PM
    I think it will! :drunk: Maybe try rehydrating the yeast this time. It's usually not necessary,
    but it's not hard and does help yeast viability considerably. If it doesn't go give a
    shout-out, cause t...

  • Posted in thread: Brew Room Overheated! on 01-28-2013 at 02:03 AM
    Ghetto lagering just means you ferment the beer in a place that has a cool enough ambient temp
    to ferment at lager temps - about 48* or so is ideal, but somewhat higher is also fine.For
    about 6-9 mont...

  • Posted in thread: Do I need to add more yeast?? on 01-26-2013 at 09:37 PM
    Alright! I'd go ahead and pitch more yeast. Also add some yeast nutrient and aerate the beer
    somewhat. Give it the best chance possible of restarting. Maybe there was something wrong with
    the original...

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