Last Activity:04-23-2014 11:02 AM
Likes Given: 106
334 Likes on 274 Posts
Posted in thread: Belgian Quad Recipe Critique on 04-22-2014 at 09:52 PM
I like the simplicity. A good simple Tripel recipe is 80% pils 20% sugar. This is just a
variation of that. Just using dark syrup.I like the idea of using some Munich for a little more
flavor.D180 is ...
Posted in thread: Need New Ideas on 04-21-2014 at 01:50 PM
What other types of beers do you like? We could offer suggestions but if you do not like those
styles then the beers will not work for you.I brew a lot of Belgians and Saisons. I really like
Posted in thread: What ingredients have you used recently that impressed you? on 04-21-2014 at 01:14 AM
Spelt in a Saison.. great rustic flavor.
Posted in thread: Bier de Garde Yeast - German Ale? on 04-20-2014 at 03:09 PM
Just checked. The last two Biere de Garde's using 1007 went from 1.066 to 1.012. Mashed at 152
and used no sugar. Both very nice brews.
Posted in thread: Easter Bunny Brews on 04-20-2014 at 02:46 PM
Down to the last few minutes of my mash. An IPA with Chinook, Centennial and Citra....
Posted in thread: Hops In The Boil; Loose or Bagged? on 04-19-2014 at 09:18 PM
I use a 5 gallon paint strainer bag that I clip to the lip of the pot. This is what I do. If
the recipe has just a small amount of hops I just toss them in. But a big IPA with a ton of
hops gets the p...
Posted in thread: Bier de Garde Yeast - German Ale? on 04-19-2014 at 09:10 PM
1007 is what I use for my Biere de Garde's. I have done several using it. I would have to look
at my brew log to see what the attenuation was, but as I recall it was pretty good.
Posted in thread: High gravity brewing advice on 04-19-2014 at 08:53 PM
Make sure you aerate well with oxygen, and don't rely on shaking to get enough oxygen into the
wort for the yeast.This ^^^^^ and pitch a big enough starter.
Posted in thread: Slow fermentation with WLP550 on 04-19-2014 at 02:27 PM
What is the recommendation? Patience, warm the fermentation, other....?Yes... Belgian yeast are
famous for taking off fast and getting the bulk of the fermentation over very quickly, then
Posted in thread: Yeast blending on 04-19-2014 at 01:15 PM
I have done it. I brewed a tripel using 1214 and 3787. The first time I brewed it the flavor of
the 3787 was more prominent. Probably because 1214 is know to be a slow starter. The second
time I did i...