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banjopicker16

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Join Date:

03-14-2007

Last Activity:

09-08-2013 8:24 AM

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LATEST ACTIVITY

  • Posted in thread: Nut flavour in beer on 09-17-2008 at 03:18 AM
    I believe "nutty" flavors are only from malt. Adding nuts (or nut extracts, which I never
    thought of) cant really do much, as far as I know. The term "nutty" is just the closest
    association of the fla...

  • Posted in thread: Whoa don't know how this happened. on 06-08-2007 at 06:06 AM
    Brew assistant?.........Thats nice of you. I was always called a brew bitch!

  • Posted in thread: Stuck Fermentation on 06-08-2007 at 06:03 AM
    Ive had a barleywine in primary for at least a month, and I cannot get down my final
    gravity.OG- 1.092FG- 1.031Im using Wyeast 1028 London Ale, which should have about 76% apparent
    attenuation. Ive go...

  • Posted in thread: Wheat/Rye/Corn combo? on 06-07-2007 at 07:41 PM
    I think the corn is unnecessary. Its only going to lighten the body.

  • Posted in thread: Carared on 05-19-2007 at 06:08 AM
    I just got 6#s of Carared malt for a Irish red. Anybody use this before? Its the first Ive ever
    heard of it. Tell me what you think of it.

  • Posted in thread: Your last beer before you die?? on 05-13-2007 at 03:55 AM
    A three year old barleywine... or 3 three yr old barleywine. Just in case my death will be
    painful.

  • Posted in thread: Use For Spent Grains? on 05-13-2007 at 03:54 AM
    Critters and bugs like the grains because of the sugar. If you live in the city, I wouldnt keep
    them. Especially hops, they can kill dogs (and Im assuming other animals) if ingested. Find a
    farm with ...

  • Posted in thread: Reverse Osmosis Water for all grain brewing on 05-11-2007 at 12:18 AM
    I believe 5.2-5.5 is a good pH throughout brewing.

  • Posted in thread: First AG and fruit none-the-less...please help if you can. on 05-06-2007 at 02:17 AM
    I have heard many times that fruit brewers never put enough in. So, I say, 5# is good! Always
    try to overdo it. When you make a fruit beer, you want the fruit to be noticable.

  • Posted in thread: Crazy Fermentation! on 05-05-2007 at 07:36 PM
    So, my barleywine was brewed yesterday, with an OG of 92 (wanted 100 or more, but I opted for
    second runnings). Anyway, I woke up this morning to a HUGE and vigorous fermentation. I put it
    in a warmer...

FORUM SIGNATURE
Primary: lazyday BarleyWine Primary: 50/50 Bavarian Hefeweizen Bottled/ Drinking- Infected ESB Kicked: Pale Ale
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