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07-05-2014 10:04 AM

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  • 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...

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