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Join Date:

08-19-2012

Last Activity:

04-24-2015 3:20 PM

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2237 Likes on 1512 Posts 

LATEST ACTIVITY

  • Posted in thread: 5 brews for summer... go! on 03-30-2015 at 12:46 AM
    SaisonSaisonBerlinerExport StoutPBR

  • Posted in thread: What Is this Foreign Object in My Beer on 03-30-2015 at 12:44 AM
    Unless the beer tasted like vinegar, it's not a SCOBY. Even if the beer did, it's probably not
    a SCOBY. It's a blob of gelatin or whatever else the brewery uses to fine.

  • Posted in thread: Help with Imperial Stout on 03-30-2015 at 12:38 AM
    I get 12% using the 'alternate' high grav formula on brewers friend. Three different calcs,
    three different abvs. :confused: Guess that's why it's estimated abv.OP: Although widely held,
    the belief th...

  • Posted in thread: Petrus Aged Pale Clone??..... on 03-25-2015 at 01:22 PM
    Wow 100% pils? Ive read before 90% pils and 10% crystal. Also isnt the IBUs way too high for
    any lacto.... i thought you gotta keep it in the single digits for lacto to work well. So
    basically your sa...

  • Posted in thread: Petrus Aged Pale Clone??..... on 03-25-2015 at 03:50 AM
    100% pils and actually starts around 35 IBU IIRC. Sacc strain isn't terribly important, but
    Ardennes or something similar would be a good place to start. Pitch pedio or hop tolerant lacto
    and a mild b...

  • Posted in thread: To starter/activate yeast and bugs or not? on 03-06-2015 at 01:00 PM
    Yeah, it's going to be pretty far off. You can call you beer whatever you want, but you can
    also call a cow an elephant and it won't grow a trunk.I've tried making lambic like beers with
    ECY blends an...

  • Posted in thread: 5 tips for (correctly) making Belgian-style beer on 03-05-2015 at 02:12 PM
    I'd agree with most of that, but saying Orval is carbed to 5 vol seems like bs to me.

  • Posted in thread: To starter/activate yeast and bugs or not? on 03-04-2015 at 04:55 PM
    From what I've been reading, don't most lambics have a combination of sacc, brett, pedio and
    lacto (which is what is in the 655)?

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