batches_brew

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Join Date:

07-25-2008

Last Activity:

03-21-2009 11:33 PM

    ABOUT ME

  • Hollyweed
  • skateboarding,art,music
  • Too much good music to have favorite.
  • Wild Style, Scarface, Apocalypse Now
  • Pacific Gravity
  • Stout,
  • Pale Ale
  • Porter
  • Southern English Brown Ale, Hefeweizen, I.P.A.
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 03:49 AM
    Thanks for the advice. I'll try it.

  • Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 02:00 AM
    Upon closer inspection, I noticed the beer level is almost to the top, and only a tiny bump is
    dry. Not enough to worry about, the majority is submerged. Thank goodness. This is a real
    hopped up brew ...

  • Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 01:51 AM
    It's three oz of hops for an IIPA. I think next time I'll use a larger carboy when hopping so
    much. When the photo was taken, the hops were expanding, pushing wort out of the top, but then
    settled as ...

  • Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 01:44 AM
    I had to bring this to the noob section and hopefully this isn't the dumbest question in
    history. Here it is. Should my hops actually be dry? I ask, because after two days of dry
    hopping, the top has ...

  • Posted in thread: What specialty grains would you use for regional IIPA? on 01-05-2009 at 03:56 AM
    How does this look?Partial Mash OG 1.080 IBU 104Fermentables US 2-Row Malt 5.00 lb US Caramel
    10L Malt 0.50 lbUS Caramel 60L Malt 0.25 lbGerman CaraAmber 0.25 lb Extract - Light Liquid Malt
    Extract 6....

  • Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 02:20 AM
    Cool. I'm going to go for it. Cheers.

  • Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 02:13 AM
    Cool, thanks. how about this?OG 1.0784 lbs 2-row.5 lbs caramel 10L.5 lbs caramel 60L1.5 lbs
    sugar6 lbs extractthat's about 8% caramel. should I ease it back a little?Thanks a lot.

  • Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 01:53 AM
    Many IPA recipes including American ones have caramel malt. Take a look in the recipe database
    and you'll see that caramel malt is a fairly common ingredient, so yes I think you got some bad
    info some...

  • Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 01:43 AM
    Be sure to forward the memo to Rogue and Sierra Nevada.Are you being sarcastic? or do you
    agree. Tell me if I learned wrong. that would be more helpful, but thanks anyway. :rockin: ;)

  • Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 01:34 AM
    I want to brew an American IIPA meaning all American ingredients. I'm going for real high IBU
    80+ and I want a decent malty backbone. Partial mash, I'm using US 2-row. I was going to use
    some caramel ...

Following Stats
FORUM SIGNATURE
Primary: American Pale Ale Secondary: American Brown Ale, IIPA Bottle Conditioning: On Deck: Hefeweizen, ABA, Robust Porter
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