Last Activity:12-19-2013 4:47 PM
Likes Given: 10
129 Likes on 108 Posts
Posted in thread: Slime Beer (Sick phase) on 12-18-2013 at 01:35 AM
I had a pLambic that got so ropy I almost vomited after tasting the sample. It never got
"thick" or syrupy.
Posted in thread: using a glass carboy for regular beer after being used for sour on 12-18-2013 at 01:31 AM
Shouldn't be a problem as long as you get it "visibly clean" before sanitizing
Posted in thread: Bottling age on 12-18-2013 at 01:28 AM
I usually don't touch my beer until week 4. That's my rule of thumb for beers under 8% ABV. I
don't like the sharp flavors cause by bottle carbing.You do lose hoppiness over time. Hoppy
IPAs you might...
Posted in thread: What are you doing instead of brewing this weekend? on 12-15-2013 at 10:09 PM
Spent yesterday breaking ice on my driveway and today my daughter and I are decorating
Christmas cookies. I had to chastise her for imitating Jackson Pollock with the sprinkles.
Posted in thread: Show us your Bicycle on 12-15-2013 at 09:02 PM
This is my old Junior High / High School bike: 1987 Bianchi Campione Del Mondo. My parents
found it in storage. I'm hoping to get it dusted off and tuned-up for riding this summer.
Posted in thread: Pumpkin ale doesn't taste like pumpkin? on 12-15-2013 at 04:58 PM
Pumpkin pie pumpkins are really small. Jack-o-lantern pumpkins don't have enough flavor for
it.Blue hubbards are extremely hardy, taste like sweet pumpkin, and are freaking huge.
Posted in thread: Show us your Bicycle on 12-15-2013 at 04:20 PM
This is my beast: a 1996 Cannondale M200 SE.It sucks that it weighs more than 25lbs and isn't
geared for long hills.On the plus side, it's virtually indestructible because it was built for
Posted in thread: Pumpkin ale doesn't taste like pumpkin? on 12-15-2013 at 03:54 PM
Indeed it's the spices that make or break a pumpkin beer. While not adding much in the way of
flavor, pumpkin does add creaminess to the mouthfeel.
Posted in thread: Recipe Audit Request: Sweet stout on 12-15-2013 at 03:51 PM
I did a sweet stout with 1/2lb of lactose and London Ale III. I mashed at 154F. The apparent
attenuation (including the lactose) was 60%. So, you might want to keep the mash temp lower
Posted in thread: Things about your co-workers that annoy you on 12-15-2013 at 03:30 PM
I sit next to Loud Howard (see Dilbert if you don't know the reference). His volume starts at
10 and goes up from there.There are times when I'm talking on the phone at the same time he is
talking on ...