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06-05-2009 5:19 PM


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  • Posted in thread: Four Quarters Porter (AG) on 06-05-2009 at 11:18 PM
    5 gallon batchGrains:4# maris otter3# munich 20L1.5# biscuit1# cara-pils dextrin12 oz pale
    chocolate12 oz crystal/caramel 120L8 oz black patent6 oz chocolate or chocolate rye to your
    taste75 minute bo...

  • Posted in thread: German Sauer/Acidulated malt on 06-03-2009 at 12:54 AM
    I see. I was wondering because I've been told that lactoBs don't like high IBU beers. I'd
    rather not just add lactic acid in, I'd rather derive it from the malts if not from
    lactobacilli themselves. I...

  • Posted in thread: German Sauer/Acidulated malt on 06-02-2009 at 11:23 PM
    So this stuff is used to lower the PH since it naturally contains lactic acid. What would
    happen if you were to use a much higher percent of it? THe point would be to add a subtle
    sourness without Hav...

  • Posted in thread: Traditional recipes with a twist on 04-07-2009 at 01:23 AM
    Also considered were a smoked IPA, a Rauch Marzen via ale yeast, and an Imperial Stout
    nicknamed "Blackwater' after the mercenary contractor in the war on terror. Well one of the
    contractors. I believ...

  • Posted in thread: Traditional recipes with a twist on 04-05-2009 at 10:18 PM
    Apologies, but I figured the lack of response was due to perhaps lack of detail.-----So I was a
    bit curious about some ideas I had for switching it up a bit with some traditional recipes with
    a few ch...

  • Posted in thread: Dry hopping and hops in the bottle on 03-15-2009 at 09:41 PM
    So I was thinking : for an IIPA sort of beer, after dryhopping and whatnot, putting a single
    dry hop (my buddy grows some lovely fruity citrusy hops in his yard) in the bottle as it
    conditions. His ob...


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