Last Activity:07-28-2015 9:55 AM
Likes Given: 8
26 Likes on 22 Posts
Posted in thread: Founder's Sumatra Mountain Brown clone attempt on 12-11-2016 at 09:40 PM
Love the beer/drinking it now! In my opinion there is no lactose in there. Tastes much more
like a stout to me than a brown...obviously because of the coffee. I would use a good
attenuating yeast and ...
Posted in thread: Stella Hops - Anyone else tried them? on 07-18-2015 at 08:49 PM
I am not a fan. Left my cream ale sorta spicier than I wanted. I've been doing the same cream
ale "house" beer recipe every other batch or so just tweaking ingredients to see how each batch
Posted in thread: I really goofed!! on 01-10-2015 at 12:13 AM
It's still somewhat early; pitch the LME. What do you have to lose? If you keep it the way it
is I am thinking your malt to ibu ratio would make it undrinkable. Not sure of your recipe
specs though. J...
Posted in thread: Cream Ale... yeast substitution question on 01-10-2015 at 12:01 AM
I use US-05 for my cream ale and love it! I need to probably venture out some and try some
different yeasts with other flavor profiles.
Posted in thread: Castaway Chocolate IPA on 01-09-2015 at 11:58 PM
Maybe decrease Honey Malt and increase Chocolate Malt if you are worried
Posted in thread: First BIAB, Please help with process on 01-09-2015 at 01:27 AM
Instead of "squeezing the bag" I would get another pound or two of your base malt in your
recipe to increase your efficiency (it's an IPA anyways so more sugar is better!!!). BIAB has
poor efficiency ...
Posted in thread: Castaway Chocolate IPA on 01-09-2015 at 01:14 AM
Seems like your total IBUs are way off from the original if you wanted an IPA. You said you
wanted to target 40 IBU and that is not an IPA, more like a Pale. If that's what you are going
for, it sound...
Posted in thread: Diacetyl rest? on 01-09-2015 at 01:02 AM
While my lager is in my primary (after 3 weeks of fermentation), I raise temps to 60-ish (give
or take) depending on time of year, etc. to remove the diacetyl. After, I rack to keg for
Posted in thread: Anyone use 05 for a stout with good results? on 01-09-2015 at 12:56 AM
S33 is supposedly for Belgian styles, seems an odd choice for a porter. Unless that's what you
were expecting I'd go 05.Don't use S33 for a Porter, unless you like Belgians. Go with the 05
for sure. N...
Posted in thread: New Member First Batch on 01-09-2015 at 12:50 AM
Welcome to the club! My first kit was a X-Mas gift too and I was hooked.Fermentation temps rise
during peak fermentation. I ferment with ale yeast in low to mid 60s. Temps always raise 3-5