Last Activity:09-08-2013 1:24 PM
Likes Given: 1
1 Likes on 1 Posts
Posted in thread: Nut flavour in beer on 09-17-2008 at 02:18 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 05:06 AM
Brew assistant?.........Thats nice of you. I was always called a brew bitch!
Posted in thread: Stuck Fermentation on 06-08-2007 at 05:03 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 06:41 PM
I think the corn is unnecessary. Its only going to lighten the body.
Posted in thread: Carared on 05-19-2007 at 05:08 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 02:55 AM
A three year old barleywine... or 3 three yr old barleywine. Just in case my death will be
Posted in thread: Use For Spent Grains? on 05-13-2007 at 02:54 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 05-10-2007 at 11:18 PM
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 01:17 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 06:36 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...