Last Activity:07-05-2014 10:04 AM
Likes Given: 9
3 Likes on 3 Posts
Posted in thread: New England Group Buy May 2014 on 06-11-2014 at 02:50 PM
Wow, didn't know that it'd be this weekend, thought it was going to be further out. I won't be
able to make it, can someone pick up my four bags for me? I'm in the Boston area
Posted in thread: ECY20 Repitch advice on 06-06-2014 at 02:00 AM
I repitched ECY20 and there's a good deal of ethyl acetate in it, will have to blend. But this
is an n of one, and wild ferments do as they please.I'd go heavy on the sacc you add (any
saison would do...
Posted in thread: Recipe Critique on 06-04-2014 at 03:25 PM
I'd double the amount of hops. These hops are low AA varieties, also meaning they have lower
amounts of total oils, so less flavor per ounce vs. American hops.
Posted in thread: New England Group Buy May 2014 on 05-30-2014 at 06:28 PM
I've closed out the dmun split and added three bagsWould be open to a brown malt split if
someone was interested.
Posted in thread: New England Group Buy May 2014 on 05-21-2014 at 05:49 PM
Having issues editing the sheet, but I'm in for four bags
Posted in thread: Very Long Boil for Scottish Ale on 05-16-2014 at 10:00 PM
I think traquair has 1% roasted barley, or thereabouts and the rest golden promise. I've done
the boil down the 1st runnings, did 2g to a syrup, worked nicely, but hard to determine
post-boil SG. You'...
Posted in thread: Amarillo/Simcoe IPA on 04-29-2014 at 01:32 AM
Sounds awesome, would love to hear more about the effect of pH on hoppy beers
Posted in thread: Amarillo/Simcoe IPA on 04-11-2014 at 01:35 AM
Can you expand on how you calc. KO/Hopstand adds? Also, you go to 1:1 OG:IBU for your IPAs,
even with a bunch of IBUs coming from late hops. Interested to hear more...
Posted in thread: Amarillo/Simcoe IPA on 04-10-2014 at 05:39 PM
I think you can 4 oz total @ KO and dryhop. I don't know if the aroma intensity between 6 and 4
will be noticeable enough to merit the extra hops. Looks good tho.
Posted in thread: Pitched lager yeast warm on 03-29-2014 at 01:40 PM
I brewed up a maibock with maple sap last night, 1.070, oxygenated, pitched a slurry of
w-34/70. Thought I set the fermentation temp at 47, but really put it at 57. It's been nine
hours since, moved t...